Best Chicken Meditteranean Roll Up Recipes

Greek Chicken Tortilla Roll-Ups image

Provided by Jessica K

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 lb boneless chicken breast, cut into bite-size pieces
2 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon dijon-style mustard
2 garlic cloves, minced
1 teaspoon dried oregano
1/8 teaspoon pepper
1/2 cup plain yogurt
3/4 cup peeled seeded, and chopped cucumber
1 garlic clove, minced
1/4 teaspoon dried dill
10 flour tortillas
3 cups shredded lettuce

Steps:

Place chicken in a plastic bag set in a deep bowl. For marinade combine oil, lemon juice, mustard, the 2 cloves garlic, oregano, and pepper. Pour marinade over chicken in bag. Seal bag; turn to coat chicken. Refrigerate for 3 to 24 hours, turning bag occasionally.
For sauce, combine the yogurt, cucumber, the 1 clove garlic, and dillweed in a small bowl. Cover and chill until serving time.
Heat a large nonstick skillet over medium-high heat. Add half of the chicken and marinade. Cook and stir for 2 to 3 minutes or until chicken is no longer pink; drain. Repeat with remaining chicken and marinade.
Meanwhile, wrap tortillas in foil. Heat in a 350 degree F oven for 10 minutes. To serve, place a scant 1/3 cup of the chicken and a generous tablespoon of sauce on each flour tortilla. Top with shredded lettuce and roll up.
(Marinade time not included in cook time.).

Chicken, Spinach & Feta Roll-Ups image

Provided by PSU Lioness

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

3 teaspoons olive oil
1 garlic clove, minced
5 ounces fresh spinach
1/2 cup reduced-fat feta cheese
2 teaspoons lemon juice
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon black pepper
1/2 teaspoon oregano leaves
4 (4 -6 ounce) boneless skinless chicken breasts, pounded to 1/4-1/2 inch thickness
2 large eggs, beaten
3/4 cup panko breadcrumbs
nonstick cooking spray
1 cup crushed tomatoes (they recommend Furmano's Chunky Crushed Tomatoes with Basil, Garlic and Oregano)

Steps:

Preheat oven to 350.
Heat 1 tsp olive oil in a large skillet over Medium heat.
Add garlic and saute 1-2 minutes or until fragrant.
Add spinach and cook until wilted, about 3-5 minutes, tossing constantly; remove from heat.
In a medium bowl, combine spinach, feta, lemon juice, crushed red pepper, black pepper and oregano; set aside.
Dredge each chicken breast into beaten egg, then panko breadcrumbs.
Spread one quarter of the spinach/feta mixture over chicken, then carefully roll up and secure with 2 toothpicks.
Repeat with remaining chicken breasts.
Heat remaining 2 tsp olive oil in a large skillet.
Add rolled chicken breasts to skillet and cook about 5-7 minutes or until browned on all sides.
Remove from heat and place in a square baking dish, sprayed with nonstick cooking spray.
Bake 20-25 minutes or until minimum internal temperature reaches 165.
Top with tomatoes and serve. Warm the tomatoes first, if desired.

Mediterranean Chicken Wrap image

Provided by Mimi in Maine

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

2 large flat bread or 2 flour tortillas
3 chicken tenders (cooked and cut lengthwise or leftover chicken)
1 (8 ounce) container hummus
10 kalamata olives (sliced)
1 medium cucumber (thinly sliced)
1 tomatoes (seeded and chopped)
1/2 cup Baby Spinach (chopped)
1/2 cup feta cheese (crumbled)
6 slices green peppers, thinly sliced (optional)