Warm Greek Chicken & Vegetable Wraps

Prep Time: 20 min
Cook Time: 25 min
Serves: 4

These low-fat, low-calorie healthy wraps are the perfect light meal to enjoy during the summer months. Turn these into appetizers for your next party by substituting mini pita pockets for the 9 inch wraps.


1/4 lb (0.2 kg) boneless, skinless chicken breasts, cooked, shredded
1/2 cup (125 mL) plain yogurt, 2–4% MF
1/2 cup (125 mL) feta cheese, crumbled
3 tsp (15 mL) olive oil
2 cloves garlic, minced
2 tbsp (30 mL) oregano, fresh, minced
1/4 tsp (1.25 mL) cayenne pepper, (optional)
1/4 tsp (1.25 mL) black pepper, freshly ground
1/4 tsp (1.25 mL) sugar
1 tsp (5 mL) lemon peel, fresh
1 tbsp (15 mL) lemon juice
1 tsp (5 mL) lemon juice
3/4 cups (175 mL) red onions, finely-sliced
3/4 cups (175 mL) cucumber, with skin, sliced thin
3/4 cups (175 mL) cherry or grape tomatoes, sliced
1/4 cup (60 mL) black olives, pitted, sliced
1/4 cup (60 mL) parsley, chopped
4 whole grain wraps, (9 inches – 22 cm each)


1 Mix together yogurt, feta cheese, 1 tsp (5 mL) olive oil, garlic, oregano, cayenne pepper, black pepper, sugar, lemon juice and lemon zest. Set aside.
2 Spread each tortilla with one quarter of the yogurt feta sauce. Then spread each with one-quarter of the chicken followed by the red onion, cucumber, tomatoes, olives and a tablespoon (15 mL) of the parsley. Fold tortillas in half, pressing gently.
3 Heat 1 tsp (5 mL) of olive oil in a large nonstick skillet over medium heat. Cook wraps, two at a time, over medium heat for 4 to 6 minutes per side or until light brown, turning once. Remove from skillet and place on a baking sheet in 300°F (150°C) oven to keep warm. Repeat with remaining two wraps using another teaspoon (5 mL) olive oil as necessary.
4 Cut each wrap into three wedges and serve.