Wrap - Greek Chicken Wrap Recipe

Name: Yats Wrap - Greek Chicken Wrap Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 4 pieces whole grain large tortillas; 1 cups hummus; 1 cups tzatziki sauce; 3 oz crumbled feta cheese; 1 lb boneless skinless chicken breasts; 1 tbs olive oil; 1 tbs lemon juice; 1 tsp dried oregano; 1 tsp garlic powder; 1 tsp kosher salt; 0.5 tsp black pepper; 1 cups cooked quinoa; 2 cups romaine lettuce (or napa cabbage), chopped; 1 cups English cucumber, diced; 0.5 cups pico de gallo (fresh tomato salsa); 1 tsp extra-virgin olive oil (for grilling); 2 pieces lemon wedges (optional)

Inspired by Yats

Time40m

Serves4

Whole Grain Tortilla (gluten) Grilled chicken, chopped romaine/napa, quinoa, cucumbers, pico, hummus, feta cheese, and tzatziki sauce. (egg, dairy)

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Ingredients

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Wrap assembly

4 pieces whole grain large tortillas

1 cups Hummus

1 cups Tzatziki sauce

3 oz crumbled feta cheese

Protein

1 lb boneless skinless chicken breasts

1 tbs olive oil

1 tbs ReaLemon lemon juice

1 tsp Dried oregano

1 tsp Watkins garlic powder

1 tsp kosher salt

1/2 tsp black pepper

Grains & Salad

1 cups cooked quinoa

2 cups romaine lettuce (or napa cabbage), chopped

1 cups English cucumber, diced

1/2 cups pico de gallo (fresh tomato salsa)

Finishes

1 tsp extra-virgin olive oil (for grilling)

2 pieces lemon wedges (optional)

Method

Protein

Marinate chicken

Pat chicken breasts dry and place in a shallow dish. Combine 1 tablespoon olive oil, 1 tablespoon lemon juice, 1 teaspoon dried oregano, 1 teaspoon garlic powder, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Rub the mixture evenly over the chicken. Cover and refrigerate for at least 15 minutes (up to 2 hours).

Grill chicken

Heat a grill pan or outdoor grill to medium-high (about 400°F / 200°C). Brush pan/grill with 1 teaspoon olive oil. Grill chicken 5–7 minutes per side, until an instant-read thermometer registers 165°F (74°C) and juices run clear. Remove chicken and rest 5 minutes, then slice thinly or chop into bite-sized pieces.

Grains & Salad

If quinoa is not already cooked, rinse 1/3 cup dry quinoa under cold water and cook per package instructions to yield about 1 cup cooked (generally simmer 1 part quinoa to 2 parts water for 15 minutes). Fluff and let cool slightly.

Wash and chop 2 cups romaine or napa. Dice cucumber to yield about 1 cup. Combine chopped lettuce, cucumber, 1 cup cooked quinoa and 1/2 cup pico de gallo in a bowl; toss gently to combine. Taste and adjust seasoning with a pinch of salt and pepper if desired.

Wrap assembly

Warm the whole grain tortillas briefly so they are pliable: microwave one at a time between damp paper towels for 10–12 seconds or heat on a dry skillet 20–30 seconds per side.

Lay one warmed tortilla flat. Spread about 2 tablespoons hummus evenly down the center of the tortilla, leaving 1–1.5 inches clear at the edges to allow folding.

Spoon about 1/4 cup of the quinoa-and-salad mixture down the center over the hummus. Top with about 3–4 ounces (roughly 1/4 of the cooked chicken) sliced or chopped chicken.

Add 1–2 tablespoons pico de gallo (from the salad mixture if using), 3 tablespoons tzatziki sauce, and sprinkle approximately 3/4 ounce crumbled feta over the chicken and salad.

Fold the sides of the tortilla over the filling, then roll tightly from the bottom to form a wrap. If desired, place seam-side down on a grill pan over medium heat and press with a spatula or weighted press for 1–2 minutes per side to seal and warm the wrap.

Repeat assembly for remaining tortillas and ingredients. Serve immediately with lemon wedges on the side to squeeze over, if desired.

Finishes

Taste one assembled wrap and adjust: add extra tzatziki or hummus for creaminess, more pico for brightness, or more feta for saltiness. Serve warm or room temperature.