Balsamic Chicken Wraps

• 12 each boneless skinless chicken breasts
• 2-1/4 cups PURE Kraft Refrigerated Sweet Balsamic Vinaigrette, divided
• 3 cups Kraft Mayo Real Mayonnaise
• 24 each Large whole wheat tortillas (10 inch)
• 3 qt. baby spinach leaves, loosely packed
• 1-1/2 qt. English cucumbers, cut into 1-1/2-inch-long julienne
• 1-1/2 qt. carrots, coarsely grated
• 1-1/2 cups scallions, finely chopped
• 1-1/2 cups raisins, chopped

1. Combine chicken and 3/4 cup (175 mL) dressing (or 2 Tbsp.
2. 30 mL dressing for trial recipe).
3. Refrigerate several hours or overnight to marinate.
4. Mix remaining dressing and mayonnaise; refrigerate until ready to use, or up to 2 days ahead of time.
5. Remove chicken from marinade; discard marinade.
6. Grill chicken on medium-high heat 4 to 5 min.
7. on each side or until done (170 degrees F 77 degrees C).
8. Cool slightly and slice into strips.
9. For each wrap: Spread 1 Tbsp.
10. (15 mL) of the mayonnaise mixture onto 1 tortilla.
11. Cover bottom half with 1/2 cup (125 mL) spinach, 1.5 oz.
12. (45 g) chicken, 1/4 cup (50 mL) each cucumbers and carrots, and 1 Tbsp.
13. (15 mL) each scallions, raisins and mayonnaise mixture.
14. Roll up tightly; serve sliced on the diagonal.

chicken breasts, vinaigrette, mayonnaise, whole wheat tortillas, baby spinach leaves, cucumbers, carrots, scallions, raisins

Taken from www.kraftrecipes.com/recipes/balsamic-chicken-wraps-172542.aspx (may not work)