Pecan Chicken Wraps

I can't believe I am writing my 100th blog post! This blog has totally changed my life in so many ways and I am so grateful that I started it.

This blog has helped me to really focus on things that are important to me.  Since starting this blog I have become more involved with teaching and becoming a reflective practitioner, I have become President of the Little Sisters of DTS, I have become a more active member of my dance organization, and I have focused more on fitness and health in my life.  This blog has helped me to combine my love for food with the other passions in my life and through this I have discovered more about myself than I ever thought possible.

Along this journey, I have met so many other bloggers that share my passions and that has made this journey even more valuable.  I had no idea there were so many other people so close to me who shared these interests! Blogging has been so fun and so wonderful and I highly recommend it.

The meal I am about to tell you about was inspired by the blog, How Sweet It Is.  I am an avid follower of this blog and I love basically every post that it has.  How Sweet It Is made Pecan Crusted Chicken Wraps with Honey Mustard.  I was off to a Grey's Anatomy Night with my fellow future teachers and good friends, Tamara, Emily and Chelsea, and we decided to adapt this recipe based on what we were craving/what we had lying around and make an amazing and healthy meal!

Pecan Crusted Chicken Wraps (adapted from How Sweet It Is)

Ingredients:

8 Whole Wheat Tortillas (we used low-carb, 6-inch)

Strawberries, sliced

Fresh Spinach (about 3 cups)

Brie Cheese (small cubes, about 24)

1 1/2 cups chopped pecans

2 chicken breasts

1/4 cup whole wheat flour

1/2 tsp salt

1/2 tsp pepper

1/2 tsp cinnamon

2 egg whites

1 avocado (ours wasn't so ripe, so we left it out, but I think it would be really good!)

light balsamic vinaigrette

Directions:

1. Preheat oven to 450 and line a baking sheet with foil.  Place a wire rack over the baking sheet and grease.

2. In a medium bowl, whisk the flour, salt, pepper, cinnamon, and pecans. Whisk the egg whites together in a small bowl.  Coat the chicken in the egg whites and then coat with the pecan mixture. Place both pieces of chicken on the wire rack and bake for 15 minutes. Flip the chicken and then bake for another 15 minutes. Cool for 5 minutes and then slice.

3. Toast the wraps by warming them in the microwave for 15-30 seconds. Assemble the wraps: place some spinach and strawberries on each wrap (avocado too if you want) then place pieces of chicken on top along with some brie.  Drizzle balsamic vinaigrette on top. 

 Wrap and Enjoy :)