Warm Greek Chicken & Vegetable 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.