Sandwiches

Greek Chicken Wraps

I realize that I haven’t blogged in quite a while, but that doesn’t mean I haven’t been cooking! I am currently trying to work full time AND study for the CPA exam, and it is proving to be more time consuming than I had expected. It’s been a rough couple of weeks, but I just haven’t had the time to write many blog entries. I’ve got the photos and recipes for a few things sort of stockpiled on my computer just waiting to be blogged about right now. Today I finally decided to take a breather and spend some time blogging. Hurray!

I want to eventually start doing a weekly thing where I write an entry for an easy lunch to take to work since I am now a working lady. The problem so far is that I am mostly going out to eat right now with the teams that I have been working with. I think in a couple of weeks I will be heading out to a client where I will be bringing my lunch more often. I had originally wanted these wraps to be the first lunch entry, but then I didn’t even bring them for lunch and just had them for dinner. Anyways, I promise that the weekly lunch segment is coming, but it might be just a couple more weeks.

One super exciting thing about this recipe is that I made it up! I made these a little while ago so now I’m trying to remember what all went into them. I know that I forgot to include Kalamata olives, but those would make these wraps so much more delicious so I will include them in the recipe. I would also make them on spinach wraps instead of these weird garlic and herb ones that I bought. I thought they sounded so good, but not so much. I used some leftover rotisserie chicken in mine, but you could always use lunch meat or cook and shred some chicken breasts.
Greek Chicken Wraps
4 spinach wraps (or whatever kind of wrap you like)
Mixed greens
1 tomato, diced (just use your favourite kind of tomato)
1 cucumber, diced
Feta cheese
Shredded, cooked chicken
Kalamata olives, sliced
Greek dressing, recipe follows

Lay each wrap on a cutting board and top with the mixed greens.
Add tomato, cucumber, feta, chicken, and olives. Drizzle with Greek dressing; roll up the wrap and slice in half. I find wraps easiest to roll up and to eat in some parchment paper.
Greek Dressing
1/4 cup olive oil
1/4 cup red wine vinegar
1 clove garlic, minced
2 teaspoons Dijon mustard
1/2 teaspoon horseradish sauce
1 teaspoon oregano
1/2 teaspoon dried basil

Whisk all ingredients together in a small bowl and serve with the wraps.

Greek Chicken Wraps
Total time: 
Serves: 4
 
Ingredients
  • Greek Chicken Wraps
  • 4 spinach wraps (or whatever kind of wrap you like)
  • Mixed greens
  • 1 tomato, diced (just use your favourite kind of tomato)
  • 1 cucumber, diced
  • Feta cheese
  • Shredded, cooked chicken
  • Kalamata olives, sliced
  • Greek dressing, recipe follows
  • Greek Dressing
  • ¼ cup olive oil
  • ¼ cup red wine vinegar
  • 1 clove garlic, minced
  • 2 teaspoons Dijon mustard
  • ½ teaspoon horseradish sauce
  • 1 teaspoon oregano
  • ½ teaspoon dried basil
Instructions
  1. Greek Chicken Wraps:
  2. Lay each wrap on a cutting board and top with the mixed greens.
  3. Add tomato, cucumber, feta, chicken, and olives.
  4. Drizzle with Greek dressing; roll up the wrap and slice in half. I find wraps easiest to roll up and to eat in some parchment paper.
  5. Greek Dressing:
  6. Whisk all ingredients together in a small bowl and serve with the wraps.

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