Red Bird Wrap

Jan W


This is for the first Sandwich Challenge of 2012...mystery ingredients were red wine vinegar and red bell peppers.

It seems like a lot of steps, but this really doesn't take long to put together and it tastes amazing! I had some of the filling ingredients leftover, so put it on a plate & ate it w/a fork...even hubby liked this one, so it must have been good!

And for those who wanted to see the pics with my new camera, these are taken with it! ?

10 points on the Weight Watchers PointsPlus plan


★★★★★ 2 votes

45 Min
30 Min


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  • 4
    whole wheat tortillas, 8
  • 2
    skinless/boneless chicken breasts
  • 3 Tbsp
    extra virgin olive oil, divided
  • 6
    cremini mushrooms, sliced & chopped
  • 1
    scallion, coarsely chopped
  • 1/2
    red bell pepper, sliced & chopped
  • 1 c
    fresh spinach leaves, stems removed
  • 1 medium
    tomato, seeded & coarsely chopped
  • 1/4 c
    parmesan, romano & asiago cheese blend

  • 2 Tbsp
    red wine vinegar
  • 1 Tbsp
    extra virgin olive oil
  • 1-1/2 tsp
    seedless red raspberry jam*
  • 1/8 tsp
    fresh ground black pepper
  • 1-1/2 Tbsp
    dijon mustard

How to Make Red Bird Wrap


  1. Make dressing first. Put all ingredients in a small bowl and whisk until well blended. Cover and refrigerate at least ½ hr. to blend flavors.
  2. Core tomato, squeeze slightly to get seeds loose; using a teaspoon, scoop out seeds and discard. Chop into ½”–¼” pieces. Remove stems from spinach leaves, stack & roll up; using a sharp knife, cut in thin shreds. Place tomato & spinach in bowl, add cheese & toss to mix. Set aside.
    Add about 3 Tbsp. vinaigrette to bowl just before putting it on the sandwich.
  3. Heat large skillet over medium heat until warm. Put 1 Tbsp. extra virgin olive oil in skillet, swirl around (should just barely coat the pan). Put one tortilla in, leave for about 45 sec. and turn over. Heat another 45 sec. or until it starts to puff up a little. Remove to paper plate lined w/paper towel. Repeat for other three tortillas (w/o adding more oil) and stack, putting a paper towel between each. When done, set aside.
  4. Add remaining 2 Tbsp. oil to skillet and cook the chicken breasts over medium high heat until it starts to brown a little bit.
  5. Remove from skillet, slice thin and then chop into 1/2” pieces. Put the chopped mushrooms, scallion and red bell pepper into skillet; over medium heat, cook until soft.

    I just pushed the pepper/mushroom mixture to side & let it cook while the chopped chicken was in there, just make sure it doesn't get burned or stuck fast. You could also remove it before adding chicken back to the skillet.
  6. Return chopped chicken to skillet and cook again over medium high heat until it starts to get lightly browned. By now, there should be no oil left, so make sure to keep moving it with spatula so it doesn’t stick to the pan.
  7. Put one tortilla on a plate, top with about ¼ cup chicken pieces; drizzle about 1 tsp. vinaigrette. Top with about 1½ Tbsp. mushroom/scallion/pepper mixture; top this with ¼ cup spinach/tomato/cheese mixture.
  8. Fold tortilla over, press slightly with your hand to condense filling so it doesn’t fall out.
  9. *NOTE: If you don't have seedless jam, you can either use it with seeds or heat a little and put through a fine strainer. I left the seeds in and they are so tiny, it wasn't a problem. Your choice!

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