Pecan Crusted Chicken Wraps

• 2 boneless, skinless chicken breasts
• 1 1/4 cups ground/finely chopped pecans
• 1/4 cup flour (can substitute with whole wheat flour)
• salt and pepper to taste
• 2 egg whites
• 4 large whole wheat tortillas
• 4 strawberries, sliced
• 1/2 avocado, chopped
• 1 11-ounce can of mandarin oranges, drained
• 2 tablespoons of honey
• 1/4 cup of our Violet Dark Balsamic
• 1 1/2 cup of greens of your choice (I prefer spinach or arugula)

Preheat oven to 450. Line a baking sheet with aluminum foil then place a wire rack over top. Spray the rack with nonstick spray. In a bowl, mix together pecans, flour, salt and pepper. In another bowl, whisk together egg whites until frothy. Dip each piece of chicken into the egg whites, coating completely, then dredge through the pecan mixture, covering the chicken and pressing gently to adhere. Place the chicken on the wire rack, the spray with canola oil or olive oil spray until coated. Bake for 15 minutes, then gently flip and bake for 15 minutes more. Remove and let cool slightly, then cut into pieces. While chicken is cooking mix honey and violet balsamic together and coat the greens evenly. Place greens in the middle of the wrap, top with the chicken, avocado, strawberries,mandarin oranges, roll them up and serve!

Recipe serves 4