Mediterranean Chicken Wrap Recipes
MEDITERRANEAN CHICKEN WRAP
Chicken provides a great source of protein, while the tapenade adds healthy fats. Artichoke hearts and tomato bring fiber to the table. The whole-wheat wrap offers a better carb choice than a white wrap.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 10m
Number Of Ingredients 7
Steps:
- Heat broiler with rack 4 inches from heat. Season chicken with salt and pepper and broil until opaque throughout, 4 to 5 minutes; let cool.
- Spread bottom of wrap with the olive tapenade. Layer with chicken, artichoke hearts, tomato, and baby greens; season with salt and pepper. Fold tortilla to seal.
MEDITERRANEAN CHICKEN WRAP
This is a very tasty wrap with hummus and other good stuff. Easy to make especially if you have leftover chicken. It is good without the chicken and just plain. You may substitute romaine lettuce for the spinach.
Provided by Mimi in Maine
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Spread the flat bread with the hummus almost to the edge.
- Arrange the rest of the ingredients over the hummus.
- Roll up and cut in half.
MEDITERRANEAN CHICKEN WRAP
This comes from a container of roasted red pepper hummus by Sabra. I've not tried as of yet. I don't think a person needs 1/2 cup of Italian dressing to marinate so added the second option.
Provided by Charlotte J
Categories Lunch/Snacks
Time 12m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Marinate chicken in Italian dressing. (At least 1/2 hour but longer adds more flavor).
- Grill chicken until done.
- Cut chicken into thin slices.
- Spread hummus on wrap.
- Place lettuce, tomato slices and sliced chicken on top of hummus.
- Roll up the wrap.
Nutrition Facts : Calories 558.9, Fat 40.1, SaturatedFat 6.4, Cholesterol 37.8, Sodium 1457.8, Carbohydrate 34.7, Fiber 8.2, Sugar 20, Protein 20.4
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- In a large bowl, combine the chicken, feta, yogurt, red peppers, olives, lemon zest, lemon juice, salt and pepper.
- 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.
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- Dice the Vine-Ripened Tomato (1 pound) and place in a colander in the sink to drain. Slice the English Cucumber (1) lengthwise, and scrape the seeds out using a spoon. Dice the cucumber and add to the tomatoes draining in the sink.
- Sprinkle the tomatoes and cucumbers with a teaspoon of Kosher Salt (to taste), toss, and allow to sit for at least 10 minutes (the salt will draw out the excess moisture in the veggies - you don't want watery wraps).
- In a large bowl toss the tomatoes, cucumber, Garlic (1 clove), Red Onion (1/2), and Kalamata Olives (1/2 cup), Feta Cheese (1/2 cup), and Fresh Basil (1/4 cup).
- Drizzle Extra-Virgin Olive Oil (2 tablespoon) and Red Wine Vinegar (1 tablespoon) and toss to coat. Season with Freshly Ground Black Pepper (to taste) and more kosher salt if needed. Cover and set aside.
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