Ingredients
Scale
- 2 cups cooked chicken breast, shredded or chopped
- 4 large whole wheat wraps
- 1 cup Greek yogurt
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1/2 tsp paprika
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh dill, chopped
- 1/2 cup crumbled feta cheese
- Juice of 1 lemon
- Salt and pepper, to taste
Instructions
- Prepare the Sauce: In a small bowl, mix the Greek yogurt, garlic powder, oregano, lemon juice, salt, and pepper. Stir until smooth and creamy. Set aside.
- Season the Chicken: Heat olive oil in a pan over medium heat. Add the cooked chicken, sprinkle with paprika, and toss to coat evenly. Allow the chicken to warm through and soak up the seasoning, about 3-4 minutes.
- Prep the Vegetables: While the chicken heats, chop the cucumbers, tomatoes, red onion, parsley, and dill.
- Assemble the Wraps: Lay a whole wheat wrap flat on a clean surface. Spread 2-3 tablespoons of the yogurt sauce in the center. Add a layer of seasoned chicken, then top with cucumbers, tomatoes, onions, and herbs. Sprinkle with feta cheese.
- Wrap It Up: Fold the sides of the wrap inward, then roll it tightly from the bottom to secure the filling. Repeat with the remaining wraps.
- Serve: Slice the wraps in half if desired and serve immediately.
Notes
- Pair with hummus or a crisp green salad for a complete meal.
- Best served fresh but can be refrigerated for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Lunch/Dinner
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Low Lactose
Nutrition
- Serving Size: 1 wrap
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 60mg