Mediterranean Chicken Wraps

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I tried this recipe from meltskitchencafe.com, and I liked them better than I thought I would. I give them a 7.8. Keep in mind, I don’t love kalamata olives and feta cheese and those things, but I would make these again. I did change them a bit, so I put those changes in bold below.

20141027_183057

Mediterranean Chicken Wraps

  • 4 cups cooked and shredded chicken I didn’t measure this
  • 4 ounces crumbled feta cheese (about 1 cup)
  • 1/2 cup plain Greek yogurt Instead of this, I used 1/4 cup sour cream, 1/4 cup mayo, 1/4 tsp. cumin, 1/4 tsp. chili powder, 1/8 tsp. salt, and some green onions and made a sauce out of it
  • 1/2 cup jarred roasted red peppers, patted dry and chopped
  • 1/2 cup black or kalamata olives, chopped
  • 1 teaspoon fresh lemon zest
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 (12-inch) flour tortillas, white or whole wheat I liked them on white
  • 4 ounces baby arugula or spinach (about 4 cups) we used spinach

Directions

  1. In a large bowl, combine the chicken, feta, yogurt, red peppers, olives, lemon zest, lemon juice, salt and pepper.
  2. Divide the arugula (or spinach) among the tortillas, spreading across the entire tortilla. Spoon the chicken mixture down the center of the tortilla (about 1/4 of the mixture for each tortilla if making 4 wraps), and roll up tightly.
  3. Use a serrated knife to slice in half. Serve.

http://www.melskitchencafe.com/mediterranean-chicken-wraps-15-minute-meal/

recipe retrieved 10-27-14 from http://www.melskitchencafe.com/mediterranean-chicken-wraps-15-minute-meal/

Comments

  1. thejohnmfamilyFebruary 12, 2015 at 11:10 AM

    Ok, I've improved these. Add less feta, maybe 1/2 cup, cucumber, tomatoes, and sliced red onion.

    ReplyDelete

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