Mediterranean Greek Wrap
Kevin Alexander
Kevin Alexander
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797 Calories
51 g Carbs
56 g Protein
41 g Fat
Total Time
Servings
1 serving

You can't go wrong with Greek! This chopped chicken wrap combines olives, tomatoes, cucumbers, and goat-cheese crumbles for an authentic taste with a protein-packed punch. Add some zest with the lemon vinaigrette, and you'll hit all the right notes.

Wrap Ingredients

  • 1 whole-wheat tortilla (10-inch)
  • 5 oz chicken breast
  • ⅛ cup goat cheese
  • 3 leaf outer romaine lettuce
  • ⅔ cup, shredded or chopped butter leaf lettuce
  • ⅓ cup flat-leaf parsley
  • ¼ cup fresh basil leaves
  • ⅓ cup red onion, sliced
  • ⅓ cup cucumber, chopped
  • 5 cherry tomatoes
  • 5 kalamata olives (pitted)

Lemon Vinaigrette Ingredients

  • 1 lemon yields lemon juice
  • 2 tbsp olive oil
  • ½ tsp, ground oregano
  • 1 tsp garlic, minced
  • 1½ tsp apple cider vinegar
  • 1 pinch sea salt
  • ⅛ tsp, ground pepper

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Directions

Prep:
Cook:
Total:
  1. In a bowl, mix together the ingredients for the lemon vinaigrette, and season to taste with sea salt and pepper.
  2. Place all the salad ingredients on a large cutting sheet. Using the longest and sharpest knife you have, begin to chop up the salad to desired thickness.
  3. Once the salad is chopped, add it to a mixing bowl. Add 1/3 of the lemon vinaigrette, and refrigerate the remaining dressing in a tightly sealed container. Mix the salad together with a spatula, then place some of the contents on a whole-wheat tortilla. Fold in the sides, and tightly roll up the wrap.
  4. Enjoy any leftover chopped salad by itself.

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