- 3/4 pound Member’s Mark® Boneless Skinless Chicken Breasts
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 small onion, sliced
- 1 teaspoon olive oil
- 1 cup seedless red grapes, halved
- 2/3 cup chopped peeled mango
- 1/2 cup chopped walnuts, toasted
- 1/2 cup mayonnaise
- 2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon
- 4 flour tortillas (8 inches)
- 1 cup fresh baby spinach
- Sprinkle chicken with salt and pepper. Place onion in a grill wok or basket; brush with oil. Grill chicken and onion, covered, over medium heat for 5-7 minutes on each side or until chicken juices run clear and onion is tender. When cool enough to handle, chop chicken and onion.
- In a large bowl, combine the grapes, mango, walnuts, mayonnaise, tarragon, chicken and onion. Place 1 cup filling down the center of each tortilla; top with spinach. Roll up tightly. Serve immediately. Yield: 4 servings.