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Greek Chicken Wrap

Greek Chicken Wrap

5
(2)

All the goodness of a creamy Greek chicken salad is wrapped up in flour tortillas to make these tasty, restaurant-quality sandwiches.

serves 4 people

Ingredients

cost per recipe: $9.61

The price is determined by the national average.

  • 1/2

    cup Italian salad dressing

  • 1 1/4

     pounds skinless, boneless chicken breast halves

  • 1/2

    cup sour cream

  • 1 1/2

    teaspoons crushed garlic

  • 1/2

    teaspoon onion powder

  • 1

    small tomato, diced (about 1/2 cup)

  • 1

    can (4 ounces) pitted black olives, drained and chopped

  • 1

    tablespoon lemon juice

  • 1/2

    cup chopped cucumber

  • 4

    flour tortilla (10-inch), warmed

  • 2

    cups mixed salad greens

view nutrition info

How to Make It

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.
Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

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Ratings & Reviews

(2)
  • Carol G.

    June 20, 2005

    Greek Chicken Wrap

    Very easy, and quick to make!!!

    Was this helpful?

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  • pamela.thomas

    June 20, 2005

    Greek Chicken Wrap

    My husband and I loved this recipe. It was very easy to make and it tasted great. It was fairly cheap to make it also. I will continue to try different recipes. Thank you so much for helping our family out with these timely dishes.

    Was this helpful?

    (0) (0)

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