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Greek-Style Chicken Wraps

You may want to substitute white flour tortillas for whole wheat and use grilled chicken tenders for the wraps. Ingredients 1 cup grape tomatoes, halved 3 tbsp. pitted Kalamata olives, coarsely chopped 2 tbsp. crumbled feta cheese 1½ tbsp.

You may want to substitute white flour tortillas for whole wheat and use grilled chicken tenders for the wraps.

Ingredients

  • 1 cup grape tomatoes, halved
  • 3 tbsp. pitted Kalamata olives, coarsely chopped
  • 2 tbsp. crumbled feta cheese
  • 1½ tbsp. fresh lemon juice
  • 1 tbsp. chopped fresh oregano leaves
  • 1 tbsp. extra virgin olive oil
  • 1/8 tsp. ground red pepper
  • 4 oz. (about 1 cup) shredded rotisserie chicken breast  (skin & bones removed)
  • 2 small cucumbers, peeled, seeded, chopped
  • 6 tbsp. plain hummus
  • 1 small jar roasted red peppers, drained then julienned (optional)
  • 6 (8-inch) whole wheat or white soft flour tortillas

Directions

  1. Place tomatoes, olives, feta, juice, oregano, oil, pepper, chicken and cucumber in a large bowl. Toss to combine. Spread 1 tablespoon of hummus over 1 side of each tortilla. Top each with about ½ cup chicken mixture. Top with roasted red peppers, if desired. Roll up wraps, cut in half to serve and for ease of eating.
  2. Serve with a side salad or your favorite pasta salad, like Israeli Couscous Salad with Vegetables.

Makes 6 full wraps (each is 1 serving).

This recipe is from Ann Tompkins, who adapted this recipe from “Cooking Light” magazine.