Prep: 30 min
Cook: 45 min
Ready In: 1hr 15 min
Prep time: 30 mins
Cook time: 15 mins
4 Mission® Large Flour Tortillas
¼ cup minced fresh parsley
1 Tbsp. dried Italian seasoning
¼ cup olive oil
¼ cup balsamic vinegar
½ tsp. black pepper
½ tsp. salt
2 cloves garlic, minced
4 (4 oz.) skinned, boned chicken breast halves
½ cup parmesan cheese, shredded
Field greens (2 ½ oz.)
½ cup grape tomatoes, halved
1 small red onion, sliced
Combine parsley, seasonings, oil, vinegar and garlic in a small bowl. Divide mixture and set aside half to dress greens. In a large zip-lock bag, add remaining mixture and chicken.
Seal bag and refrigerate at least 2 hours.
Remove chicken from bag. Discard marinade.
Place chicken on a grill rack coated with cooking spray; grill 6 minutes on each side or until done. Let cool.
In a large bowl, toss field greens, tomatoes and red onion with balsamic mixture.
Cut chicken into ¼” strips; Warm tortillas according to package directions.
Divide tossed greens mixture evenly among each tortilla. Place even amounts of sliced chicken on each; sprinkle with parmesan cheese and roll up.