Mealime

35 minutes

1
Holding a knife parallel to the cutting board, cut the chicken in half horizontally to form thin fillets. Pat dry with paper towel and season both sides with salt and pepper.
```
1 ½ lb chicken breasts, boneless skinless
½ tsp salt
¼ tsp black pepper
```
2
Preheat a grill pan or regular skillet over medium-high heat.
3
When the grill pan or skillet is hot, drizzle with oil and add fillets. Grill until cooked through, about 3-4 minutes per side. When the chicken is done, set aside on a plate and cover with aluminum foil. Wipe out and reserve pan for use later.
```
2 tsp extra virgin olive oil
```
4
Wash and dry the cucumber and tomatoes. Cut the tomatoes into wedges and the cucumber into thin, half moons; set aside.
```
1 English cucumber
2 tomatoes
```
5
Add vinegar to a small saucepan and bring to a boil over medium-high heat. Once boiling, reduce to medium-low and continue to simmer, uncovered, until reduced by half, 5-7 minutes; remove from heat and set aside.
```
½ cup balsamic vinegar
```

Combine mayonnaise and spices in a small bowl; whisk to combine the ranch dressing.

⅓ cup mayonnaise
1 tsp dill
¼ tsp parsley flakes
¼ tsp garlic powder
¼ tsp onion powder
¼ tsp salt
¼ tsp black pepper

7
Grate cheese.
```
½ (8 oz) block mozzarella cheese
```
8
Wash and dry spinach. (Skip if it came pre-washed.)
```
1 (5 oz) pkg baby spinach
```
9
Thinly slice the cooked chicken into strips.
10
Lay the tortillas on a flat surface and divide spinach, chicken, grated cheese, and ranch dressing between them. Roll tightly to close.
```
4 large flour tortillas
```
11
Return grill pan or regular skillet to medium-high heat.
12
Place wraps on the grill and cook, rotating every 1-2 minutes, until tortilla is crispy and golden. Cut each wrap in half.
13
To serve, divide wraps and veggies between plates. Drizzle veggies with balsamic reduction and enjoy!

← Grilled Chicken Ranch Wraps with Balsamic Tomatoes & Cucumbers.