Sandwich Saturday: Chicken and Spinach Salad Wrap

Ingredients:

1/4 cup slivered almonds

3/4 lb. boneless, skinless chicken breast

1 tsp cajun spice mix

Salt

1/4 cup all-purpose-flour, divided

2 tbsp vegetable oil

4 strips thick-slice bacon, chopped

1/2 cup Braeburn apple, thinly sliced

1/2 cup red onions, slivered

1/4 cup apple cider vinegar

1/4 cup apple jelly

1 tbsp Dijon mustard

6 cups fresh spinach leaves

1/4 cup goat cheese, crumbled

4 flour tortillas, 8-10"

Directions:

1. Toast almonds in a skillet over medium-high heat, about 6 minutes. Remove and set aside.
2. Season chicken with Cajun spice and salt, then dredge in flour. Heat oil in the same skillet over medium-high, then sauté chicken until cooked through, about 5 minutes per side. Remove from pan and slice lengthwise into 12 pieces. Wipe out the pan and return it to the burner.
3. Sauté bacon over medium-high heat until crisp. Drain bacon and pour off all but 1 tbsp drippings.
4. Add apple and onions to the drippings; sauté until softened, about 1 minute.
5. Deglaze with vinegar; simmer until liquid is nearly evaporated.
6. Add the jelly and mustard; cook until jelly is melted and dressing has thickened, about 3 minutes. Stir in almonds and bacon, season with salt, then toss dressing with spinach and goat cheese.
7. Heat tortillas according to package directions over a gas burner.
8. Assemble wraps by  arranging about a cup of salad on each tortilla; top with chicken. Roll tightly, secure with a toothpick and serve immediately.

Nutrition Facts:

Calories 689; Fat 27g; Protein 42g; Carb 66g; Fiber 15g; Sodium 1269mg.