Prep
20 MIN
Cook
30 MIN
Ingredients
⅓ cup
chopped fresh basil, divided
1 lb
boneless skinless chicken breasts
1
large zucchini, sliced diagonally into ½-inch thick slices
¼ cup
Kraft Zesty Italian Dressing, divided
¼ cup
Diana Gourmet Original BBQ Sauce
¼ cup
Miracle Whip Original Spread
¼ cup
oil-packed sundried tomatoes, chopped
4
large spinach tortillas
2 cups
lightly packed baby arugula
Instructions
Step 1
Heat barbecue to medium heat. Reserve half of the basil and set aside.
Step 2
Place chicken in shallow dish. Place zucchini in bowl. Drizzle with half of the dressing; sprinkle with remaining basil. Turn chicken and toss zucchini to coat evenly. Let stand for 10 minutes.
Step 3
Grill chicken 6 to 8 min. on each side and zucchini 3 to 6 min. on each side or until chicken is done (170ºF) and zucchini is grill-marked and tender, brushing both with BBQ sauce in the last minute of cooking. Remove from grill and transfer to cutting board; let stand 5 minutes before slicing into bite-size pieces.
Step 4
Meanwhile, mix Miracle Whip Dressing, reserved basil and tomatoes in bowl.
Step 5
Spread tortillas with Miracle Whip mixture. Top evenly with chicken, zucchini and arugula. Roll up, tucking ends in. Cut in half to serve.
Step 6
Tip: Swap in whatever shredded lettuce you have on hand for the arugula