Grilled Chicken Ranch Wraps with Balsamic Tomatoes & Cucumbers

Directions

1. Season the chicken by patting dry and sprinkling with salt and pepper. Slice it in half to make thin fillets and set aside.
2. Heat a grill pan or skillet over medium-high heat, then add a light coating of oil.
3. Cook the chicken until it’s cooked through, about 3–4 minutes per side, then transfer to a plate and cover loosely with foil to rest.
4. Prepare the vegetables: cut the tomato into wedges and the cucumber into thin half-moons; set aside.
5. In a small saucepan, bring a splash of balsamic vinegar to a boil, then reduce to a gentle simmer until reduced by half and slightly thickened; remove from heat.
6. Stir together mayonnaise and the listed spices to form a ranch-style dressing.
7. Grate the mozzarella and rinse the spinach; pat dry if needed.
8. Slice the cooled chicken into thin strips.
9. Lay out the tortillas and layer on spinach, chicken strips, grated cheese, and ranch dressing; roll tightly.
10. Return the pan to medium-high heat and place the wraps in to grill, turning every 1–2 minutes until the tortillas are golden and crisp.
11. Slice each wrap in half and serve with the balsamic-tomato and cucumber mix on the side.