Greek Salad Chicken Wraps

Greek Salad Wraps

Wraps are a portable favorite for good reason: all the elements of a meal are bound up in one convenient package. Here, Greek flavors (lemon, mint, and feta) bring a brightness and tang to the mix, just right for a warm summer day.


For the Chicken:

  •  2 tablespoons  olive oil
  •  1 1/2 pounds  chicken tenders or chicken breast cut into strips
  •  1 teaspoon  oregano
  •  1/2 teaspoon  salt
  •  1/4 teaspoon  pepper
For the Tsatsiki:

  •  1 cup  plain Greek yogurt, preferably whole milk
  •  1/2 cucumber, peeled, seeded, grated and squeezed dry
  •  2 teaspoons  lemon juice
  •  1 clove garlic, minced
  •  1/4 teaspoon  salt
  •  1/8 teaspoon  pepper
For the Salad:

  •  4 cups  romaine lettuce, torn into bite-size pieces
  •  1/4 cup  fresh mint leaves, torn
  •  2 green onions, thinly sliced
  •  2 tomatoes, diced or 2 cups halved grape tomatoes
  •  1/2 cucumber, peeled, seeded, and thinly sliced
  •  1/2 cup  pitted Kalamata olives, chopped
  •  1/2 cup  crumbled feta
  •  2 tablespoons  lemon juice
  •  1/4 cup  olive oil
  •  1/4 teaspoon  salt
  •  1/8 teaspoon  pepper
  •  4 (12-inch) flour tortillas or spinach wraps

Make It

1. Heat a large skillet over medium-high heat and add the olive oil. When the oil is hot, add the chicken and sprinkle it with the oregano, salt, and pepper. Saute the chicken until cooked through and no longer pink inside, 8 to 10 minutes. Transfer the chicken to a plate to cool.

2. Place the ingredients for the tsatsiki sauce in a medium bowl and stir to combine. Refrigerate until ready to serve.

3. Combine all the ingredients for the salad in a large bowl and toss. Taste and season with more salt, pepper, or lemon juice, if needed.

4. To assemble the wraps, drizzle some tsatsiki over the center of a tortilla, then top with some salad, some chicken, and a drizzle of more tsatsiki sauce. Roll up the wraps, folding in the ends halfway to contain the filling. Cut the wraps in half to serve.

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