Mediterranean Chopped Chicken Wraps Rsc
Bursting with fresh flavors and wholesome ingredients, these Mediterranean Chopped Chicken Wraps are a quick and satisfying meal perfect for lunch or dinner. Tender, seasoned chicken is grilled to perfection, then combined with crisp cucumbers, juicy cherry tomatoes, red onion, and a sprinkle of fresh parsley for a vibrant filling. A creamy yogurt-tahini sauce, infused with bright lemon zestiness, ties it all together inside a warm whole wheat tortilla. Topped with a handful of mixed greens and crumbly feta cheese, these wraps are as nutritious as they are delicious. Ready in just 30 minutes, this recipe offers a delightful blend of Mediterranean-inspired flavors in an easy, portable format that’s perfect for meal prep or on-the-go indulgence.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon kosher salt
- 0.25 teaspoon ground black pepper
- 0.5 cup plain Greek yogurt
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- 0.5 cup cucumber, finely diced
- 0.5 cup cherry tomatoes, quartered
- 0.25 cup red onion, finely diced
- 2 tablespoons fresh parsley, chopped
- 4 pieces whole wheat tortillas
- 0.25 cup crumbled feta cheese
- 2 cups mixed greens
Instructions
Preheat a skillet or grill pan over medium-high heat.
In a small bowl, mix the olive oil, garlic powder, paprika, dried oregano, salt, and black pepper.
Brush the chicken breasts evenly with the olive oil mixture.
Cook the chicken in the skillet or grill pan for 6-7 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C). Remove from heat and let rest for 5 minutes.
While the chicken is resting, prepare the yogurt-tahini sauce. In a small bowl, whisk together the Greek yogurt, tahini, and lemon juice until smooth. Set aside.
Dice the cooked chicken into small, bite-sized pieces.
In a medium mixing bowl, combine the diced chicken, cucumber, cherry tomatoes, red onion, and parsley.
Warm the whole wheat tortillas in the microwave or a dry skillet for a few seconds until pliable.
Spread a layer of the yogurt-tahini sauce over each tortilla.
Add a portion of mixed greens to each tortilla, followed by the chicken mixture and a sprinkle of feta cheese.
Roll up the tortillas tightly to form wraps, securing with toothpicks if necessary.
Serve immediately, or wrap in parchment paper or foil for a portable meal.
Nutrition Facts
Calories |
1859 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.6 g | 103% | |
| Saturated Fat | 18.7 g | 94% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 335 mg | 112% | |
| Sodium | 2447 mg | 106% | |
| Total Carbohydrate | 126.8 g | 46% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 16.5 g | ||
| Protein | 152.5 g | 305% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 2871 mg | 221% | |
| Iron | 10726.2 mg | 59590% | |
| Potassium | 2521 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
