Chicken, Feta Cheese, and Sun-Dried Tomato Wraps

Recipe View Marinate the Chicken: In a large resealable plastic bag, combine chicken breasts and 1/4 cup of the sun-dried tomato dressing. Seal the bag, ensuring the chicken is well coated, and refrigerate for at least 30 minutes, or up to several hours for enhanced flavor. (30+ minutes)

Recipe View Prepare the Sun-Dried Tomatoes: Combine the sun-dried tomatoes and boiling water in a small bowl. Let them rehydrate for 10 minutes, then drain well and slice them thinly. (10 minutes)

Recipe View Grill the Chicken: Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking. Discard the marinade from the chicken. Place the chicken breasts on the preheated grill and cook for 6-8 minutes per side, or until fully cooked and the internal temperature reaches 165°F (74°C). (12-16 minutes)

Recipe View Assemble the Wraps: Once the chicken is cooked, let it rest for a few minutes before slicing it into thin strips. In a medium bowl, combine the sliced chicken, sun-dried tomatoes, feta cheese, and spinach. Toss gently with the remaining 1/4 cup of sun-dried tomato dressing to ensure all ingredients are lightly coated.

Recipe View Wrap and Serve: Divide the chicken mixture evenly among the four whole wheat tortillas. Wrap each tortilla tightly, folding in the sides as you roll. You can either serve the wraps immediately, cut in half, or for a warm and crispy tortilla, place the assembled wraps back on the grill for 1-2 minutes per side, until lightly toasted. (2-4 minutes)