Hello Hello!
I have done this recipe before and it tasted amazing but I forgot to take photos. Here is the second go at this, with pictures! Serves 4 (one per wrap).
Ingredients
4 chicken breasts, cut into strips
1/4 teaspoon salt
1/4 teaspoon black pepper
2 pears, quartered lengthwise and cored
Cooking spray
6 cups arugula (rocket)
Cranberry Vinaigrette
4 (8-inch) whole wheat flour tortillas
1/4 teaspoon black pepper
2 pears, quartered lengthwise and cored
Cooking spray
6 cups arugula (rocket)
Cranberry Vinaigrette
4 (8-inch) whole wheat flour tortillas
Method
Prepare grill.
Sprinkle chicken with salt and pepper. Place chicken and pear on a grill rack coated with cooking spray. Grill chicken 3 to 4 minutes on each side or until done. Grill pear 2 minutes on each side or until browned. Remove chicken and pear from grill; cut pear into 1/4-inch slices.
Prepare grill.
Sprinkle chicken with salt and pepper. Place chicken and pear on a grill rack coated with cooking spray. Grill chicken 3 to 4 minutes on each side or until done. Grill pear 2 minutes on each side or until browned. Remove chicken and pear from grill; cut pear into 1/4-inch slices.
I cooked the chicken first so I put it in the oven (160'C/320'F)
in a tin foiled parcel to keep it warm while I cooked the pears.
Combine arugula and Cranberry Vinaigrette in a large bowl; toss well. Place about 1 cup arugula mixture on each tortilla; top evenly with chicken and pear slices. Roll up tortillas and enjoy!
