- 4
- 15 mins
- 25 mins
Ingredients
- 1 pound vine ripened tomatoes
- 1 small English cucumber
- 1 clove garlic, minced
- 1/2 red onion, diced
- 1/2 cup olives, halved
- 1/2 cup feta
- 1/4 cup basil, roughly chopped
- 4 tablespoons extra virgin olive oil, divided
- 1 tablespoon red wine vinegar
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons paprika
- 2 tablespoons cumin
- 1 teaspoon coriander
- 1/4 teaspoon ground mustard
- 1/4 teaspoon garlic powder
- pinch of cinnamon
- kosher salt
- freshly ground black pepper
- 4 large spinach tortilla wraps
Preparation
Step 1
Instructions
Dice the tomatoes and place in a colander in the sink to drain. Slice the cucumber lengthwise, and scrape the seeds out using a spoon. Dice the cucumber and add to the tomatoes draining in the sink. Sprinkle the tomatoes and cucumbers with a teaspoon of kosher salt, toss, and allow to sit for at least 10 minutes (the salt will draw out the excess moisture in the veggies - you don't want watery wraps).
In a large bowl toss the tomatoes, cucumber, garlic, red onion, kalamata olives, feta, and basil. Drizzle 2 tablespoons olive oil and 1 tablespoon red wine vinegar and toss to coat. Season with freshly ground black pepper. Add more salt if needed. Cover and set aside.
Pound out the chicken between 2 pieces of plastic wrap so they are even, about ½-inch thickness. Combine the paprika, cumin, coriander, ground mustard, garlic powder, cinnamon, ½ teaspoon salt, and ¼ teaspoon black pepper. Press both sides of the chicken breasts into the spice mix to coat.
In a large sauté pan, warm 2 tablespoons of olive oil over medium-high heat. Cook 5 minutes on the first side and 4 minutes on the second. Remove from the pan , tent under foil, and allow to rest 5 minutes before slicing.
Thinly slice the chicken. Spoon the veggie mixture on a tortilla. Top with the sliced chicken and roll up like a burrito (careful not to overfill or rolling will be more difficult). Slice in half, serve, and enjoy!
Instructions