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These tasty Greek salad wraps feature oregano-seasoned chicken, creamy tzatziki, and a classic, vibrant mix of cucumber, tomatoes, olives, and feta.
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Wash and dry the fresh produce. Halve the tomatoes. Quarter the cucumber lengthwise, then thinly slice crosswise. Roughly chop the olives. In a large bowl, combine the halved tomatoes, sliced cucumber, chopped olives, vinegar, and feta (crumbling before adding). Season with salt and pepper. Toss to coat.
Add the cooked chicken to the bowl of salad; toss to combine. Place the tortillas on a work surface. Evenly spread 1 tablespoon of tzatziki onto each tortilla. Evenly divide the finished salad (discarding the liquid) among the center of the bottom half of each tortilla (the half that is closest to you). Fold the three adjacent sides over the filling, holding them in place so the filling is covered. Roll away from you, tightly tucking in the sides as you roll into a wrap. Halve the wraps on an angle, seam side down. Serve with the remaining tzatziki on the side. Enjoy!
Add the cooked chicken to the bowl of marinated vegetables; toss to combine. Place the tortillas on a work surface. Evenly spread 1 tablespoon of tzatziki onto each tortilla. Evenly divide the chicken and vegetables (discarding the liquid) among the center of the bottom half of each tortilla (the half that is closest to you). Fold the three adjacent sides over the filling, holding them in place so the filling is covered. Roll away from you, tightly tucking in the sides as you roll into a wrap. Halve the wraps on an angle, seam side down. Serve with the remaining tzatziki on the side. Enjoy!
Tips from Home Chefs