Greek Chicken Wraps
Freshly grilled white meat chicken, veggies, feta cheese, and a house made Greek dressing all come together to make these delicious and easy Greek Chicken Wraps. This family-friendly meal is quick, simple, and loaded with bold flavor.
Servings: 4 wraps
medium mixing bowl
- 4 Mission® Protein Tortilla Wraps
- 1 pound white meat chicken tenders
- 1 tablespoon extra virgin olive oil
- ¾ cup mini cucumbers sliced thin
- 1 cup romaine lettuce chopped
- ¾ cup cherry tomatoes sliced in half
- ¼ cup Kalamata olives pitted
- ½ cup red onion sliced thin
- salt & pepper to taste
- ¼ cup feta cheese
- 2 tablespoons white wine vinegar
- ¼ cup extra virgin olive oil
- ½ teaspoon Italian herbs
- 1 teaspoon feta cheese
- 2 garlic cloves pressed
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
Add all the dressing ingredients to a medium mixing bowl and whisk. Set aside until the assembling the wraps. Store any excess dressing in a glass air-tight container in the refrigerator.
Preheat grill to medium-high heat.
Toss raw chicken tenders with olive oil, salt, and pepper. Add tenders to a heated grill. Grill each side for 4-6 minutes or until the internal temperature reaches 165°F. and clear juices run free. Set chicken aside to rest.
Prepare all your veggies for your wrap.
Assemble wraps by adding romaine, tomato, and cucumber to each wrap evenly.
Add 1-2 chicken tenders depending on size to each wrap. Then, add cheese, onions, and olives. Follow with a drizzle of dressing on each.
To wrap each wrap, start by folding in the sides, bring up the bottom edge, and continue to roll and tuck. Slice each wrap in half. Serve with a small salad or any extra veggies you may have.
Nutritional values may vary and are meant to be a guide.
This recipe is easy to make if you know the right tips and tricks! Here are my tips for ensuring your Greek Chicken Wraps come out perfectly.
You can use white meat chicken, chicken tenders, or thighs for this recipe. It tastes best grilled, however you can use a skillet to prepare the chicken. Mass-batch grilling chicken is my favorite because it provides me with wholesome protein for the week.
You can use black olives which are much cheaper than Kalamata olives. I always have the latter on-hand since I enjoy Mediterranean-inspired cuisine.
You can use either Mission® Carb Balance Spinach Herb Tortilla Wraps or Mission® Protein Tortilla Wraps for the recipe – both are delicious.
When stored individually in an air-tight container in the refrigerator, the vegetable-based ingredients for these wraps last 3 days.
The chicken will last up to 5 days for best taste. The cheese is best consumed within 7 days after opening like most dairy-based products.
As for the dressing, it is good for up to one week when prepared and properly stored in a glass, air-tight jar in the refrigerator. It may last longer, however this is so good that I have not made it past one week!
Prepared as directed, the wraps are good for up to 2 days when wrapped in plastic wrap and stored in an airtight container in the refrigerator. If you do not use dressing, they will last 3 days for best taste.
Serving: 1wrap | Calories: 460cal | Carbohydrates: 6g | Protein: 24g | Fat: 38g | Saturated Fat: 9g | Cholesterol: 94mg | Sodium: 415mg | Potassium: 362mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1412IU | Vitamin C: 11mg | Calcium: 91mg | Iron: 2mg