Step 1
Whisk together red wine vinegar raspberry jam 1 tablespoon olive oil and black pepper in a bowl until smooth. Cover bowl with plastic wrap and refrigerate to blend flavors at least 30 minutes.
Step 2
Lightly toss tomato spinach and Italian cheese blend in a bowl. Drizzle the mixture with 3 tablespoons raspberry dressing and toss again.
Step 3
Heat 1 tablespoon olive oil in a large skillet over medium heat; place a tortilla into the skillet and cook until small brown spots dot the bottom of the tortilla about 45 seconds.
Step 4
Flip tortilla over and cook until it starts to slightly puff up another 45 seconds.
Step 5
Transfer the warmed tortilla to a plate lined with paper towels.
Step 6
Repeat with remaining tortillas; stack them on the paper plate with paper towels between each.
Step 7
Heat 2 tablespoons olive oil in skillet over medium-high heat; place chicken breasts into hot oil and pan-fry until lightly browned and no longer pink inside about 5 minutes per side. Set chicken aside.
Step 8
In the same skillet over medium heat cook and stir cremini mushrooms red bell pepper and green onion until mushrooms have softened and released their juice 5 to 8 minutes.
Step 9
Transfer mushroom mixture to a plate lined with paper towels to remove excess moisture.
Step 9
Thinly slice chicken breasts then chop into 1/2-inch pieces.