Rotisserie Chicken Wrap with Strawberries

01Method

1. 1

   Combine the maple syrup, olive oil, red wine vinegar, mustard, poppy seeds, and salt in a lidded jar. Close tightly and shake well until fully emulsified.

2. 2

   In a large bowl, mix together the spinach, chicken, strawberries, pecans, and feta. Add a couple tablespoons of the dressing and toss until everything is evenly coated.

3. 3

   Warm the tortillas in the microwave for 10 to 20 seconds until soft and flexible. Place each tortilla on a flat surface and divide the chicken salad evenly among them, spooning it into the center.

4. 4

   Fold the left and right edges of each tortilla toward the middle, then lift the bottom edge up and over the filling, tucking it snugly before rolling forward to seal. Cut each wrap diagonally in half if desired. Serve with the leftover dressing on the side.