Family Greek Chicken Wraps
Created by ForeverMama on September 1, 2024
- Servings: 4
- Prep Time: 15m
- Cook Time: 5m
- Recipe #43556
Ingredients
- 1 pound chicken breast halved, boneless, skinless
- MARINADE
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 4-6 garlic cloves, minced
- 1 teaspoon oregano leaves, dried
- 1/2 - 1 teaspoon black pepper
- SAUCE
- 3/4 cup cucumber, chopped
- 1/2 cup plain yogurt or sour cream
- 1 garlic clove, finely minced
- Freshly ground black pepper, to taste
- A smidge of salt, if needed
- 1/2 teaspoon dill weed
- WRAPS
- 4 flour tortillas, burrito size, warmed
- Shredded lettuce, for wrap filling
- Feta cheese, for wrap filling
- Chopped onions, for wrap filling
- Hot pepper sauce (optional), for wrap filling
How to Make
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Step 1: Cut chicken into bite-size pieces. Place chicken in a large plastic bag; set bag in a bowl.
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MARINADE
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Step 2: Combine all marinade ingredients (olive oil - black pepper); pour over chicken and marinate in refrigerator between 3 - 24 hours, turning bag occasionally.
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SAUCE
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Step 3: In a bowl, Stir together all ingredients evenly (cucumber - dill weed). Cover with plastic wrap; chill in refrigerator.
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PUTING IT ALL TOGETHER
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Step 4: Remove chicken from the marinade; discard marinade. Heat large skillet over medium-high heat. Cook and stir chicken in skillet for 4 - 5 minutes or until no longer pink.
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Step 5: To serve, place the the chicken on each tortilla (warmed, see Note); top with sauce and lettuce, feta cheese, chopped onion and/or hot pepper sauce, if desired. Wrap tortilla's around filling. Serve immediately.
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NOTE: To warm tortillas, wrap in foil and heat in 345-degrees F oven for about 10 minutes.
Nutritional Facts
- Serving Size: 1 (308.8 g)
- Calories 641.1
- Total Fat - 16.4 g
- Saturated Fat - 4.6 g
- Cholesterol - 282.2 mg
- Sodium - 146.7 mg
- Total Carbohydrate - 91.4 g
- Dietary Fiber - 13.6 g
- Sugars - 1.2 g
- Protein - 38.6 g
- Calcium - 115.6 mg
- Iron - 7.6 mg
- Vitamin C - 10.1 mg
- Thiamin - 0.7 mg