Chicken and Spinach Salad Wrap

Ingredients:
2 boneless skinless chicken breasts
1 tsp. cajun spice
1/4 c. flour
2 Tbsp. vegetable oil
4 strips bacon, chopped
1/2 c. braeburn apple, thinly sliced
1/2 c. red onion, slivered
1/4 c. apple cider vinegar
1/4 c. apple jelly
1 Tbsp. dijon mustard
6 c. fresh spinach
1/4 c. goat cheese, crumbled
4 flour tortillas, or flavored wraps

Directions:
Season chicken with cajun spice and salt than dredge in flour. Heat oil in skillet and cook chicken until cooked through. Remove from pan and slice. Wipe out pan and return to burner.
Saute bacon until crisp. Remove bacon and drain off all drippings but 1 Tbsp.
Add apple and onion and saute until softened.
Deglaze with vinegar. Simmer until liquid is nearly evaporated.
Add the jelly and mustard. Cook until jelly is melted and dressing has thickened, about 3 minutes. Stir in bacon.
Assemble wraps with tortillas, spinach, chicken, dressing and sprinkle goat cheese on top. Roll tightly and serve immediately.

Makes 4 wraps. Total time 35 minutes.

Verdict:
Both Blake and I liked these. I used feta instead of goat cheese and it was yummy. The sauce that goes with it adds just the right amount of flavor. We used wraps instead of tortillas and I think it was a good switch. My only wish is that we had a gas burner to toast the tortillas a little. That would have made it extra good.