Ingredients
250 g chicken breast
¼ cup SIDS RASPBERRY VINEGAR
8 small tomatoes, sliced
1 cup boiling water
¼ cup crumbled feta cheese
4 cups loosely packed torn fresh spinach
4 x 25 cm whole wheat tortillas
½ cup SIDS RASPBERRY VINEGAR
Directions
In a large resealable plastic bag, combine chicken breasts and SIDS RASPBERRY VINEGAR. Seal, and refrigerate for several hours.
Meanwhile, pour ½ cup SIDS RASPBERRY VINEGAR into a small pot and over a medium heat, reduce to half. Remove from the heat to cool.
Preheat grill to HIGH.
Lightly oil grill grate. Discard marinade, and place chicken on grill. Cook for 12-15 minutes, turning once, until done.
Cut chicken into strips, and place in a medium bowl with sliced tomatoes, feta, and spinach. Toss with ¼ cup SIDS RASPBERRY VINEGAR dressing. Distribute mixture between the four tortillas, and wrap. Either cut in half and enjoy cold, or place briefly back on grill until the tortilla turns warm and crispy.
