Mix up your lunch routine with this tasty option! Full of hearty veggies and meat, this lunch plan is a definite winner.


  • 4 Mission® 96{ff416c0df7fcca1680b9554ae12ba8a16b31ffae882efba8179d7df21c8f160e} Fat-Free Medium/Soft Taco Flour Tortillas
  • 1/4 cup fresh parsley minced
  • 1 tablespoon dried italian seasoning
  • 1/8 cup olive oil
  • 1/8 cup balsamic vinegar
  • 1/2 teaspoon salt
  • 2 cloves garlic minced
  • 4 (4 oz.) boneless skinless chicken breast
  • cooking spray
  • 16 oz. field greens
  • 1/2 cup grape tomatoes halved
  • 1 small red onion sliced
  • 1/2 teaspoon green bell pepper chopped
  • 1/2 cup parmesan cheese shredded


  1. Combine parsley, seasoning, oil, vinegar, salt and garlic in a small bowl.
  2. Divide mixture and set aside half to dress greens. In a large zip-lock bag, add remaining mixture and chicken.
  3. Seal and refrigerate at least 2 hours.
  4. Prepare grill.
  5. Remove chicken from bag. Discard marinade.
  6. Place chicken on a grill rack coated with cooking spray; grill 6 minutes on each side or until done. Let cool.
  7. In a large bowl, toss field greens, tomatoes, red onion and bell pepper with balsamic mixture.
  8. Cut chicken into ¼” strips; Warm tortillas according to package directions.
  9. Divide tossed greens mixture evenly among each tortilla.
  10. Place even amounts of sliced chicken on each; sprinkle with parmesan cheese and roll up.