Recipe
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.
Contributed By: Developed for CFC by Nancy Guppy, RD, MHSc
Ingredients
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)
Instructions
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.