All the goodness of a creamy Greek chicken salad is wrapped up in flour tortillas to make these tasty, restaurant-quality sandwiches.
cost per recipe: $8.75
The price is determined by the national average.
cup Italian salad dressing
pounds skinless, boneless chicken breast halves
cup sour cream
teaspoons crushed garlic
teaspoon onion powder
small tomato, diced (about 1/2 cup)
can (4 ounces) pitted black olives, drained and chopped
tablespoon lemon juice
cup chopped cucumber
flour tortilla (10-inch), warmed
cups mixed salad greens
Pour the dressing into a shallow, nonmetallic dish or gallon size resealable plastic bag. Add the chicken and turn to coat. Cover the dish or seal the bag and refrigerate for 2 hours or overnight.
Lightly oil the grill rack and heat the grill to medium. Grill the chicken for 10 minutes or until cooked through, turning the chicken over once halfway through grilling, Remove the chicken from the grill and let stand for 5 minutes. Cut the chicken into thin slices.
Stir the sour cream, garlic and onion powder in a small bowl. Stir 1/2 cup sour cream mixture, tomato, olives, lemon juice and cucumber in a medium bowl.
Spread 1 tablespoon remaining sour cream mixture on each tortilla. Divide the chicken among the tortillas. Top each with 1/2 cup cucumber mixture and 1/2 cup salad greens. Fold the tortillas around the filling.