Greek Chicken Salad Wraps
User Reviews
5
Greek Chicken Salad Wraps
Description
Greek Chicken Salad Wraps combine marinated grilled chicken sliced thinly with fresh vegetables like chopped cucumber, cherry tomatoes, and kalamata olives dressed in a lemon-oregano vinaigrette. The salad is mixed well with tzatziki to add creaminess and wrapped within softened flour tortillas for easy eating.
This recipe lends itself well to make-ahead preparation, with the grilled chicken, dressing, and tzatziki able to be prepared days in advance. Assembling just before serving helps prevent soggy tortillas. The wraps are convenient for lunches or light dinners and offer a Mediterranean flavor profile with the bright dressing and olives.
Use gluten-free tortillas as a substitution if needed, and leftover rotisserie chicken can replace grilled chicken if preferred. Softening tortillas by steaming in the microwave improves pliability for wrapping.
Ingredients
- 1 lb chicken sliced, Mediterranean grilled
- 1 cup cucumber chopped
- 1 cup cherry tomato halved
- 1/3 cup kalamata olives pitted and chopped
- 2 cups romaine lettuce packed, washed, and chopped
- 1/4 cup tzatziki
- 4 large flour tortillas
Dressing
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon oregano dried
Instructions
- Grill Chicken: Follow the Mediterranean Grilled Chicken recipe to grill chicken, let rest, and slice and set aside. This can be done a couple of days in advance. Or use leftover rotisserie chicken.
- Prep Vinaigrette: Add dressing ingredients, olive oil, lemon juice, vinegar, salt, pepper, and oregano to a small bowl and whisk vigorously or a mason jar and seal and shake to emulsify.
- Make Salad: Add lettuce, tomatoes, cucumbers, and olives to a large bowl and mix. Pour on vinaigrette and mix well, add tzatziki and mix well, and finish with the feta cheese.
- Soften Tortillas: Place tortillas on a plate with a damp paper towel between the 2nd tortilla and on top. Microwave for 15 seconds to steam slightly to soften and make more pliable.
- Add Filling and Wrap: Add 1 cup of the salad to the center of a tortilla and top with 1/4 of the sliced chicken. Fold in the sides of the tortilla towards the center and then fold up the bottom of the tortilla, tightly tucking it under the salad. While keeping the sides of the tortilla tucked in, roll up until a tightly wrap is formed. Repeat with the remaining tortillas. Use a very sharp knife and gently slice in half, if desired.
- Enjoy!
Notes
- Assemble wraps just before serving to avoid soggy tortillas; prepared wraps keep in the fridge 3-4 days but may soften.
- Make the grilled chicken up to 3 days ahead and dressings up to 4 days ahead for quick assembly.
- Use gluten-free wraps to adapt this recipe for gluten sensitivity.
- Leftover or rotisserie chicken can substitute grilled chicken for convenience.
- Soften tortillas briefly in the microwave with a damp paper towel to make wrapping easier.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4wraps
Amount Per Serving
Calories 210 kcal
% Daily Value*
| Calories | 210kcal | 11% |
| Carbohydrates | 20g | 7% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 2mg | 1% |
| Sodium | 768mg | 32% |
| Potassium | 240mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 2352IU | 47% |
| Vitamin C | 13mg | 14% |
| Calcium | 91mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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