Mediterranean Vegetable And Chicken Sandwich Wrap Recipes

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MEDITERRANEAN CHICKEN AND VEGETABLES



Mediterranean Chicken and Vegetables image

Exotic but irresistible, this chicken dish is scented with rosemary and garlic, with meat roasting alongside zucchini, potatoes, and other veggies.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h35m

Yield 6

Number Of Ingredients 11

1/2 cup lemon juice
3 tablespoons olive oil
2 teaspoons dried rosemary leaves
1/2 teaspoon salt
1/4 teaspoon pepper
8 cloves garlic, chopped
6 chicken thighs (about 2.25 lb)
2 large red potatoes, cut into 1/2-inch pieces
2 small zucchini, cut into 1-inch pieces
1 medium red bell pepper, cut into 1-inch pieces
1 red onion, cut into 1-inch pieces, pieces separated

Steps:

  • In small bowl or measuring cup, mix marinade ingredients.
  • In large resealable food-storage plastic bag, place chicken thighs. In another large resealable food-storage plastic bag, place potatoes, zucchini, bell pepper and onion. Pour half of the marinade over contents in each bag. Seal bags; turn to coat contents with marinade. Refrigerate at least 30 minutes but no longer than 6 hours, turning bags occasionally.
  • Heat oven to 400°F. Line 15x10x1-inch pan with foil. Place chicken thighs, skin side up, on one side of pan and vegetables on other side of pan. Pour any remaining marinade over chicken and vegetables.
  • Bake 35 to 45 minutes or until vegetables are tender and juice of chicken is clear when thickest part is cut to bone (180°F), spooning juice in pan over chicken and vegetables halfway through bake time. Sprinkle with shredded Parmesan cheese if desired.

Nutrition Facts : Calories 430, Carbohydrate 28 g, Cholesterol 85 mg, Fat 2 1/2, Fiber 4 g, Protein 28 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 4 g, TransFat 0 g

MEDITERRANEAN CHICKEN SANDWICHES



Mediterranean Chicken Sandwiches image

I copied this delightful recipe when I was in Italy visiting my Aunt Elsa. The refreshing sandwich filling is nicely flavored with oregano and mint. I like it tucked into chewy pita bread. -Marcia Fuller, Sheridan, Montana

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 11

1-1/4 pounds boneless skinless chicken breasts, cut into 1-inch strips
2 medium tomatoes, seeded and chopped
1/2 cup sliced quartered seeded cucumber
1/2 cup sliced sweet onion
2 tablespoons cider vinegar
1 tablespoon olive oil
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
1 to 2 teaspoons minced fresh mint or 1/2 teaspoon dried mint
1/4 teaspoon salt
6 whole wheat pita pocket halves, warmed
6 lettuce leaves

Steps:

  • In a large nonstick skillet coated with cooking spray, cook chicken for 5 minutes or until no longer pink. Remove from the skillet; cool slightly., In a large bowl, combine the chicken, tomatoes, cucumber and onion. In a small bowl, whisk the vinegar, oil, oregano, mint and salt. Pour over chicken mixture; toss gently., Cover and refrigerate for at least 1 hour. Line pita halves with lettuce; fill with chicken mixture, using a slotted spoon.

Nutrition Facts : Calories 227 calories, Fat 4g fat (1g saturated fat), Cholesterol 55mg cholesterol, Sodium 335mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges

MEDITERRANEAN VEGETABLE AND CHICKEN SANDWICH WRAP



Mediterranean Vegetable and Chicken Sandwich Wrap image

I am not claiming this to be authentic Mediterranean but I got that 'vibe' when I was picking out what veggies I wanted to go in it. I think this would actually work really well even if you left the chicken out and went for a fully veggie option.

Provided by Sarah_Jayne

Categories     Lunch/Snacks

Time 5m

Yield 1 serving(s)

Number Of Ingredients 6

1 tortilla
2 tablespoons hummus, reduced fat version is possible
4 slices deli chicken
1/3 cup Baby Spinach
1/3 cup marinated artichoke hearts, drained well and chopped up
2 tablespoons roasted sweet red peppers, diced, from a jar

Steps:

  • Spread hummus over the tortilla.
  • Place the slices of chicken down the middle of the tortilla so that the ends of each slice overlap.
  • Arrange the spinach leaves over the chicken.
  • Top with the artichokes and red peppers.
  • Fold over the sides of the tortilla and roll up as you would any other wrap.
  • Cut in half and serve.

Nutrition Facts : Calories 412.9, Fat 10.5, SaturatedFat 2.4, Cholesterol 54.9, Sodium 1943.3, Carbohydrate 50.4, Fiber 7.5, Sugar 4.4, Protein 30.9

MEDITERRANEAN VEGGIE SANDWICH



Mediterranean Veggie Sandwich image

This could be a copy cat recipe for Panera Bread's Mediterranean Veggie Sandwich, however, this is a little lower in calories and fat with the few changes I've done. I suggest using a dense thicker bread for this sandwich, it holds up better. You can substitute your favorite flavor of hummus.

Provided by nanner18411

Categories     Lunch/Snacks

Time 10m

Yield 1 Sandwich, 1 serving(s)

Number Of Ingredients 9

2 slices whole wheat panini style bread (or whatever flavor you prefer)
2 tablespoons sundried tomato basil hummus
1 green lettuce leaf
6 slices cucumbers (skin on)
1/2 cup baby spinach leaves
1 roasted red pepper, sliced into strips
2 slices red onions (optional)
2 slices tomatoes
1 tablespoon crumbled feta cheese

Steps:

  • Wash and dry lettuce and spinach and set aside.
  • Spread each slice of bread with hummus.
  • Lay lettuce leaf on one slice of bread.
  • Top with cucumbers, spinach, roasted pepper, onion (if using) and tomato.
  • Sprinkle with feta cheese.
  • Top with other slice of bread.

CHICKEN-AVOCADO SANDWICH WRAP



Chicken-Avocado Sandwich Wrap image

This recipe was adopted from the RecipeZaar account. The veggies can be broiled rather than grilled. I have not changed the recipe at all.

Provided by Annie H

Categories     One Dish Meal

Time 30m

Yield 8 serving(s)

Number Of Ingredients 17

1/2 cup balsamic vinegar
1/3 cup olive oil
1 tablespoon sugar
1 clove garlic, pressed
1/2 teaspoon salt
1/4 teaspoon pepper
6 boneless skinless chicken breasts
1 large green bell pepper, quartered
1 large red bell pepper, quartered
1 large purple onion, cut into 3/4 inch thick slices
2 large avocados, peeled and sliced
8 (10 inch) flour tortillas
2 small avocados
1/2 cup mayonnaise
1 clove garlic, pressed
1 tablespoon lemon juice
2 tablespoons chopped fresh basil

Steps:

  • Peel avocados, and mash in a small bowl; stir in mayonnaise and remaining ingredients.
  • Cover and chill.
  • Whisk together first 6 ingredients.
  • Place chicken breasts in a heavy-duty zip-top plastic bag; pour half of vinegar mixture over chicken.
  • Place bell pepper, onion, and avocado in a heavy-duty zip-top plastic bag; pour remaining vinegar mixture over vegetables.
  • Seal bags, and chill at least 1 hour, tossing occasionally.
  • Remove chicken and vegetables from marinades, discarding marinades.
  • Grill chicken and vegetables, covered with grill lid, over medium-high heat (350* to 400*F/ 175* to 205*C) 20 minutes or until chicken is done, turning once.
  • Remove vegetables from grill when done.
  • Cool; cut chicken and vegetables into strips.
  • Spread tortillas with Avocado Mayonnaise.
  • Place chicken and vegetables on tortillas; roll up.
  • Cut in half diagonally.

GRILLED MEDITERRANEAN VEGETABLE SANDWICH



Grilled Mediterranean Vegetable Sandwich image

Roasted vegetables taste delicious in this sandwich. It is great to take along on a picnic!

Provided by CHRIS M

Categories     Main Dish Recipes     Sandwich Recipes

Time 3h

Yield 6

Number Of Ingredients 7

1 eggplant, sliced into strips
2 red bell peppers
2 tablespoons olive oil, divided
2 portobello mushrooms, sliced
3 cloves garlic, crushed
4 tablespoons mayonnaise
1 (1 pound) loaf focaccia bread

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Brush eggplant and red bell peppers with 1 tablespoon olive oil; use more if necessary, depending on sizes of vegetables. Place on a baking sheet and roast in preheated oven. Roast eggplant until tender, about 25 minutes; roast peppers until blackened. Remove from oven and set aside to cool.
  • Meanwhile, heat 1 tablespoon olive oil and cook and stir mushrooms until tender. Stir crushed garlic into mayonnaise. Slice focaccia in half lengthwise. Spread mayonnaise mixture on one or both halves.
  • Peel cooled peppers, core, and slice. Arrange eggplant, peppers and mushrooms on focaccia. Wrap sandwich in plastic wrap; place a cutting board on top of it and weight it down with some canned foods. Allow sandwich to sit for 2 hours before slicing and serving.

Nutrition Facts : Calories 356.1 calories, Carbohydrate 48.3 g, Cholesterol 3.5 mg, Fat 14.8 g, Fiber 5.5 g, Protein 9 g, SaturatedFat 2.4 g, Sodium 500.1 mg, Sugar 5.4 g

VEGGIE CHICKEN WRAPS



Veggie Chicken Wraps image

I got the idea for these wraps from a wrap I tried at a cafe. During warmer months, I make them for picnic in the park. I also like to prepare a large batch, cut them into slices and serve on a platter. They disappear every time!-Jolene Britten, Gig Harbor, Washington

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 7

1 carton (8 ounces) spreadable garden vegetable cream cheese
4 flour tortillas (8 inches)
2 cups shredded romaine
2 small tomatoes, thinly sliced
8 slices provolone cheese
1 small red onion, thinly sliced
2 cups diced cooked chicken

Steps:

  • Spread cream cheese evenly over each tortilla. Layer with romaine, tomatoes, cheese, onion and chicken. Roll up tightly. Cut wraps in half to serve.

Nutrition Facts :

MEDITERRANEAN VEGGIE WRAP



Mediterranean Veggie Wrap image

Make and share this Mediterranean Veggie Wrap recipe from Food.com.

Provided by Terri F.

Categories     Lunch/Snacks

Time 5m

Yield 2 serving(s)

Number Of Ingredients 7

1 soft cracker bread, halved (Lavosh) or 1 large flour tortilla
4 ounces hummus
1/4 cup fresh parsley, chopped
8 ripe olives, sliced
1 small cucumber, thinly sliced
1 small tomatoes, seeded and chopped
1 ounce feta cheese, crumbled

Steps:

  • Spread hummus on the bread to within 1/2 inch of the edge.
  • Add parsley, cucumber, olives, tomato, and cheese on top of hummus.
  • Roll up and serve.

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