Strawberry Chicken Salad Wrap

  • Author: Kalee
  • Prep Time: 1 hour
  • Cook Time: 15 mins
  • Total Time: 1 hour 15 mins
  • Yield: 12 1x



  • Dressing/Marinade
  • 1 cup olive oil
  • 1/2 cup balsamic vinegar
  • 1/4 cup honey
  • 2 teaspoons minced garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • Wrap
  • 1012 gluten free or whole wheat tortillas
  • 6 chicken breasts
  • 4 cups sliced strawberries
  • 12 cups mixed greens
  • 1/2 cup minced red onion
  • 1/2 cup feta cheese (omit if you’re dairy free)
  • 1 cup toasted pecans*


  1. Make dressing/marinade by whisking all ingredients together until well combined. Place 6 chicken breasts in a zip top bag. If the chicken breasts are thick, slice them in half so you have 2 thinner chicken breasts. Pour half the marinade over the chicken, seal the bag and refrigerate for at least an hour, up to overnight. When you’re ready, grill the chicken until they are completely cooked to 165 degrees F (or until the juices run clear and there is no pink remaining). Slice the chicken and build your wraps! Layer all the ingredients together on a tortilla, drizzle with the remaining dressing, and enjoy!


*To toast pecans, put them in an oven or toaster oven at 350 degrees F for 5-10 minutes. Watch them closely! Once you start to smell them, they can get too dark and burn quickly! You want them to be lightly browned and smell delicious. 🙂

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