Mediterranean Diet Cheesy Chicken and Veggie Wrap
Elevate your lunch game with this Mediterranean Diet Cheesy Chicken and Veggie Wrap, a fresh and wholesome blend of vibrant flavors and creamy textures. This quick and satisfying recipe features grilled, marinated chicken infused with olive oil, lemon juice, and aromatic oregano, layered with colorful vegetables like crisp cucumbers, sweet bell peppers, juicy cherry tomatoes, and tangy black olives. Nestled in warm whole-grain tortillas and crowned with crumbles of salty feta cheese, these wraps are a healthy, protein-packed meal perfect for busy weekdays or casual get-togethers. With minimal prep time and a delicious twist on classic Mediterranean ingredients, this easy chicken wrap is a flavorful way to embrace nutrient-rich eating. Serve it fresh for a fuss-free meal that's sure to impress!
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Recipe Information
Ingredients
- 1 piece boneless skinless chicken breast
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 4 pieces whole grain tortillas
- 0.5 cup feta cheese
- 1 medium, diced cucumber
- 1 medium, sliced red bell pepper
- 0.5 small, thinly sliced red onion
- 1 cup, halved cherry tomatoes
- 2 cups baby spinach
- 0.25 cup, sliced black olives
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Begin by preparing the marinade for the chicken. In a small bowl, whisk together the olive oil, lemon juice, dried oregano, garlic powder, salt, and black pepper.
Place the chicken breast in a shallow dish and pour the marinade over it, ensuring it is well coated. Cover and refrigerate for at least 15 minutes.
While the chicken is marinating, prepare the vegetables. Dice the cucumber, slice the red bell pepper and red onion, halve the cherry tomatoes, and set aside with the baby spinach and black olives.
Preheat a grill pan or skillet over medium-high heat. Add the marinated chicken breast and cook for about 6-8 minutes per side, or until the chicken is cooked through and has a nice golden-brown color. Let the chicken rest for 5 minutes before slicing it into strips.
Warm the whole grain tortillas in a dry skillet or microwave for a few seconds to make them pliable.
To assemble the wraps, place a generous handful of baby spinach on each tortilla. Top it with sliced chicken, then evenly distribute the cucumber, red bell pepper, red onion, cherry tomatoes, and black olives.
Sprinkle each wrap with feta cheese, adjust the seasoning with additional salt and pepper if desired, and then roll each tortilla tightly around the filling.
Cut each wrap in half diagonally and serve immediately.
Nutrition Facts
Calories |
341 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.3 g | 21% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 642 mg | 28% | |
| Total Carbohydrate | 30.1 g | 11% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 4.6 g | ||
| Protein | 21.6 g | 43% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 182 mg | 14% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 425 mg | 9% | |
*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.
