Greek Style Chicken Wraps
May 2, 2014 1 Comment
If you are looking for an easy lunch to bring to work that is full of lean protein, crunchy veggies and a creamy yogurt sauce, this healthy Greek Chicken Wrap is for you!
A healthy Greek Chicken Wrap made with the ingredients you love in the classic Greek salad: cucumber, olives and red onions. And to take this already delicious combo to the next level? A luscious sauce made with thick and creamy Greek yogurt, refreshing lemon and flavourful basil.
Can this chicken wrap get any better? If you’re looking for easy lunches to bring to the office – these are perfect!
Solal had two of these healthy Greek Chicken Wraps in a row – and I don’t mean one wrap cut into two pieces, I really mean two wraps (yep, exactly, four pieces). This might give you a slight idea of how good these are. And also how MUCH he eats – but don’t get me started on that. It’s impressive.
I’m so glad he’s here to help me deal with all the food I cook, especially these days when I’m testing recipes for my e-cookbook. Some days, the kitchen is so full of French goodies I don’t even know where to put the next batch I make…
Granted, my kitchen is somewhat small, but still! These healthy Greek Chicken wraps? No problem with stocking them, they were gone in a day! Which is no problem because they are light and packed with protein and veggies!
If you tried this Healthy Greek Chicken Wrap, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest and Facebook for more deliciousness and behind-the-scenes!
Greek Style Chicken Wraps
f you are looking for an easy lunch to bring to work that is full of lean protein, crunchy veggies and a creamy yogurt sauce, this healthy Greek Chicken Wrap is for you!
For the chicken
- 1 tsp olive oil
- 1 lb chicken breasts
- salt to taste
For the sauce
- 1 cup Greek yogurt plain
- 1/2 lemon juiced
- 6 large basil leaves chopped
- salt and freshly cracked pepper to taste
For the wraps
- 1 cup sliced cucumber about 1/2 Continental cucumber, skin on
- 1/2 red onion sliced very thinly, rings separated
- 16 pitted Kalamata olives
- 4 large pita breads also called lebanese bread
For the chicken:
Heat one teaspoon olive oil in a non-stick skillet. Season and cook chicken breasts on high 2 to 3 minutes on each side or until a nice golden 'crust' forms. Reduce heat and cook until no longer pink (cooking time will vary according to the thickness of breasts and your equipment). Remove from skillet.
When chicken is cool enough to handle, chop into small cubes. Set aside and let cool completely.
For the sauce:
In a bowl, combine yogurt, lemon juice and basil. Season to taste.
Assembling the wraps:
In a large bowl, combine cold chicken, cucumber, onion and olives. Add sauce and toss well to coat.
Spoon this mixture into the center of each pita bread and wrap tightly. Secure with toothpicks, cut in half with a sharp knife and serve immediately.
You can make the chicken mixture ahead and form the wraps at the last minute.
Use can use a tortilla instead of the pita bread.
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Click on the link or picture to see the recipe
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