Ingredients Jump to Instructions ↓

  1. 8 boneless skinless chicken breasts

  2. 1/4 cup prepared horseradish

  3. 1/4 cup grated Vidalia onion

  4. 1/4 cup balsamic vinegar

  5. 2 garlic cloves, minced

  6. 1/2 teaspoon juniper berries, crushed

  7. 1 teaspoon chopped rosemary

  8. 1/4 cup olive oil, divided use

  9. 2 teaspoons salt

  10. 1 teaspoon ground black pepper

  11. eight 10-inch flour tortillas

  12. 4 cups mixed greens, rinsed and dried

  13. 1 cup Creamy Black Peppercorn Dressing

Instructions Jump to Ingredients ↑

  1. Trim any visible fat from the chicken breasts, cut each breast in halflengthwise and place in a shallow dish.

  2. Pure the horseradish, onion, balsamic vinegar, garlic, juniper berries and rosemary together with 2 tablespoons of the olive oil in a food processor. Pour the mixture over the chicken and turn each piece to coat. Cover and refrigerate for at least 4 and up to 12 hours, turning occasionally to keep the chicken evenly coated.

  3. Preheat the grill to high. Remove the breasts from the marinade, shaking off any excess. Blot the chicken dry with absorbent paper toweling. Brush the chicken with some of the remaining oil and season with salt and pepper.

  4. Grill the chicken on the first side until it is golden brown, 3 to 4 minutes. Turn the chicken and continue grilling until it is cooked through and firm to the touch, another 3 to 4 minutes. Cut the chicken breasts on the bias into thin slices; reserve.

  5. Warm the tortillas on the hot grill until they are flexible, about 15 seconds on each side.

  6. Toss the greens with the dressing. For each tortilla wrap, place 1/2 cup of salad and a sliced chicken breast on the warmed tortilla. Wrap tightly and secure with a toothpick. Cut the wraps in half on the bias and serve at once


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