MEDITERRANEAN CHICKEN WRAP
This comes from a container of roasted red pepper hummus by Sabra. I've not tried as of yet. I don't think a person needs 1/2 cup of Italian dressing to marinate so added the second option.
Provided by Charlotte J
Categories Lunch/Snacks
Time 12m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Marinate chicken in Italian dressing. (At least 1/2 hour but longer adds more flavor).
- Grill chicken until done.
- Cut chicken into thin slices.
- Spread hummus on wrap.
- Place lettuce, tomato slices and sliced chicken on top of hummus.
- Roll up the wrap.
Nutrition Facts : Calories 558.9, Fat 40.1, SaturatedFat 6.4, Cholesterol 37.8, Sodium 1457.8, Carbohydrate 34.7, Fiber 8.2, Sugar 20, Protein 20.4
MEDITERRANEAN CHICKEN WRAP
This is a very tasty wrap with hummus and other good stuff. Easy to make especially if you have leftover chicken. It is good without the chicken and just plain. You may substitute romaine lettuce for the spinach.
Provided by Mimi in Maine
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Spread the flat bread with the hummus almost to the edge.
- Arrange the rest of the ingredients over the hummus.
- Roll up and cut in half.
MEDITERRANEAN CHICKEN WRAP
Chicken provides a great source of protein, while the tapenade adds healthy fats. Artichoke hearts and tomato bring fiber to the table. The whole-wheat wrap offers a better carb choice than a white wrap.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 10m
Number Of Ingredients 7
Steps:
- Heat broiler with rack 4 inches from heat. Season chicken with salt and pepper and broil until opaque throughout, 4 to 5 minutes; let cool.
- Spread bottom of wrap with the olive tapenade. Layer with chicken, artichoke hearts, tomato, and baby greens; season with salt and pepper. Fold tortilla to seal.
MEDITERRANEAN CHICKEN SANDWICHES
I copied this delightful recipe when I was in Italy visiting my Aunt Elsa. The refreshing sandwich filling is nicely flavored with oregano and mint. I like it tucked into chewy pita bread. -Marcia Fuller, Sheridan, Montana
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large nonstick skillet coated with cooking spray, cook chicken for 5 minutes or until no longer pink. Remove from the skillet; cool slightly., In a large bowl, combine the chicken, tomatoes, cucumber and onion. In a small bowl, whisk the vinegar, oil, oregano, mint and salt. Pour over chicken mixture; toss gently., Cover and refrigerate for at least 1 hour. Line pita halves with lettuce; fill with chicken mixture, using a slotted spoon.
Nutrition Facts : Calories 227 calories, Fat 4g fat (1g saturated fat), Cholesterol 55mg cholesterol, Sodium 335mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges
MEDITERRANEAN CHICKEN & HUMMUS WRAPS
Head to the kitchen to make marvelous Mediterranean Chicken & Hummus Wraps in just 25 minutes. You'll love these tasty grilled chicken and hummus wraps!
Provided by My Food and Family
Categories Home
Time 25m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat greased grill to medium heat.
- Grill chicken 6 to 8 min. on each side or until done (165ºF).
- Cut chicken into thin strips; place in medium bowl. Add dressing; toss to evenly coat.
- Spread tortillas with hummus. Top with lettuce, tomatoes, chicken and cheese; roll up.
Nutrition Facts : Calories 430, Fat 16 g, SaturatedFat 4 g, TransFat 0.5 g, Cholesterol 50 mg, Sodium 910 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 25 g
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AMAZING MEDITERRANEAN CHICKEN WRAPS - HOMEMADE …
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4.9/5 (46)Total Time 30 minsCategory DinnerCalories 488 per serving
- Make the garlicky yogurt sauce: mix the yogurt with 1 garlic clove, a pinch of salt and the dill until smooth.
- Chop the chicken in bite-sized pieces and add it to a non-stick pan with 1 Tbsp olive oil, cooking at medium-high heat. Add 2 cloves of garlic, the chili flakes, black pepper and dried mint and stir together until the chicken is coated. Cook for 8-10 minutes or until the chicken is golden brown.
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- In a large bowl, combine the chicken, feta, yogurt, red peppers, olives, lemon zest, lemon juice, salt and pepper.
- Divide the arugula (or spinach) among the tortillas, spreading across the entire tortilla. Spoon the chicken mixture down the center of the tortilla (about 1/4 of the mixture for each tortilla if making 4 wraps), and roll up tightly.
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- Dice the Vine-Ripened Tomato (1 pound) and place in a colander in the sink to drain. Slice the English Cucumber (1) lengthwise, and scrape the seeds out using a spoon. Dice the cucumber and add to the tomatoes draining in the sink.
- Sprinkle the tomatoes and cucumbers with a teaspoon of Kosher Salt (to taste), toss, and allow to sit for at least 10 minutes (the salt will draw out the excess moisture in the veggies - you don't want watery wraps).
- In a large bowl toss the tomatoes, cucumber, Garlic (1 clove), Red Onion (1/2), and Kalamata Olives (1/2 cup), Feta Cheese (1/2 cup), and Fresh Basil (1/4 cup).
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