Greek Chicken Wrap
Enjoy this Greek chicken wrap recipe that’s bursting with fresh flavor. Then read the nutrition facts to feel great about your healthy eating choice.
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Nutrition Score per serving
(1 wrap) - 442 calories
12 g fat (24% of calories)
5 g saturated fat
52 g carbs
33 g protein
6 g fiber
337 mg calcium
6 mg iron
1393 mg sodium
Serves: 4
Cook Time: 15 minutes
Ingredients
| For the dip | ||
| 1⁄4 | c | low-fat mayonnaise |
| 2 | oz | crumbled feta cheese |
| 2 | T | low-fat sour cream |
| 2 | pickled pepperoncini peppers, stems removed, chopped | |
| 2 | garlic cloves, chopped | |
| 2 | t | drained capers |
| 1⁄4 | t | dried oregano |
| 1⁄4 | t | marjoram |
| 1⁄4 | t | hot sauce |
| 1⁄4 | t | freshly ground black pepper |
| 1⁄2 | T | freshly chopped parsley |
| Healthy eating ingredients for the wraps | ||
| 4 | 10 to 12-inch spinach-flavored tortillas (can substitute flour tortillas) | |
| 2 | c | shredded rotisserie chicken |
| 1 | c | chopped canned artichoke hearts (drained) |
| 1⁄2 | c | chopped jarred roasted red peppers |
| 1⁄4 | c | chopped jarred pepperoncini peppers |
| 1 | cucumber, thinly sliced | |
| 1⁄2 | small red onion, sliced | |
| 4 | c | loosely packed baby spinach leaves, washed and drained |
| Healthy cooking recipe adapted from Foster's Market Cookbook by Sara Foster, copyright 2002 Sara Foster. | ||
| Used by permission of Random House, Inc. | ||
| Foster's Market | ||
| 750 | Martin Luther King Blvd, Chapel Hill, NC | |
| fostersmarket.com | ||
| Now that you’ve assembled your ingredients for your Greek chicken wrap recipe, check out these quick and easy healthy cooking instructions. Healthy eating doesn’t need to be complicated! You make the dip, you make the wraps and you’re done. |
Instructions
To make the dip:
- Place ingredients (mayonnaise to parsley) in a food processor fitted with the metal blade.
- Process about 1 minute, until thoroughly mixed. (Note: The mixture will not be completely smooth because of the feta.)
You will have about 1/2 cup of dip. If not using immediately, cover and refrigerate for up to one week.
Directions for your Greek chicken wrap recipe: wraps
To make the wraps:
- Warm the tortillas in the oven or microwave to soften, then lay on a flat work surface.
- Spread one side of each tortilla evenly with about 2 tablespoons of the dip.
- Place ½ cup of the shredded chicken in the center of each tortilla.
- Top the chicken with artichoke hearts, roasted red peppers, pepperoncini peppers, cucumber, red onion, and fresh spinach leaves, dividing evenly among the four tortillas.
- Fold the sides of each tortilla toward the center over the filling. Start at the bottom, roll away from you, like a log, pressing the rolled portion firmly while rolling and tucking in the sides as you go.
- Cut in half and serve.
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