Best Greek Style Chicken Wraps Recipes

WARM GREEK CHICKEN WRAPS

Warm Greek Chicken Wraps image

I recently made this recipe for one of my cooking classes and everyone loved that they had a taste of Greece on a low budget. I like to serve with a side of kale chips. -Kizmet Byrd, Fort Wayne, Indiana

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

2-1/2 cups frozen grilled chicken breast strips
1 cup (4 ounces) crumbled feta cheese
1 small sweet red pepper, chopped
1/2 cup soft sun-dried tomato halves (not packed in oil), chopped
1/2 cup fat-free zesty Italian salad dressing
1/2 cup chopped ripe olives
2 cups fresh baby spinach
6 whole wheat tortillas (8 inches), warmed

Steps:

Prepare chicken according to package directions. Cut chicken into 1/2-in. pieces; place in a large bowl. Add cheese, red pepper, tomatoes, salad dressing and olives; toss to combine., Place spinach down center of tortillas; top with chicken mixture. Roll up tightly and serve.

Nutrition Facts : Calories 291 calories, Fat 9g fat (3g saturated fat), Cholesterol 50mg cholesterol, Sodium 977mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 5g fiber), Protein 18g protein.

GREEK STYLE CHICKEN WRAPS RECIPE - (4.4/5)

Greek Style Chicken Wraps Recipe - (4.4/5) image

Provided by á-49169

Number Of Ingredients 11

Ingredients

1 cup grape tomatoes, halved
3 tablespoons pitted kalamata olives, coarsely chopped
2 tablespoons crumbled feta cheese
1 1/2 tablespoons fresh lemon juice
1 tablespoon chopped fresh oregano
1 tablespoon olive oil
1/8 teaspoon ground red pepper
4 ounces shredded skinless, boneless rotisserie chicken breast (about 1 cup)
2 Kirby or small cucumbers, chopped
6 tablespoons plain hummus
6 (8-inch) whole-wheat flour tortillas

Steps:

Place tomatoes, olives, feta, juice, oregano, oil, pepper, chicken, and cucumber in a large bowl; toss to combine. Spread 1 tablespoon hummus over 1 side of each tortilla. Top each tortilla with about 1/2 cup chicken mixture. Roll up wraps; cut in half. Julianna Grimes, Cooking Light AUGUST 2014