Grilled Chicken Salad Wraps

• 3/4 pound 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

1. 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.
2. 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.

chicken breasts, salt, pepper, onion, olive oil, red grapes, mango, walnuts, mayonnaise, tarragon, flour tortillas, baby spinach

Taken from www.tasteofhome.com/recipes/grilled-chicken-salad-wraps/ (may not work)