Delicious chicken salad made with Greek yogurt and loaded with all the best Mediterranean flavors like sun-dried tomatoes, feta, and Kalamata olives. Perfect for a satisfying, wholesome wrap!
Summer vibes call for cool and refreshing, vibrant lunches, am I right? I want something light enough to keep me feeling lively, but also filling and satisfying, flavorful, and utterly DELICIOUS.
Enter this Greek chicken salad wrap!
Tender chicken is pulled and mixed with Greek yogurt, Dijon, and lemon; crisp red bell pepper, onion, and chives; Kalamata olives, sun-dried tomato, feta, and fresh basil; then rolled up with creamy avocado in a whole grain tortilla.
Every bite is a party in your mouth with so much yummy texture and tangy, cool Mediterranean flavors.
This is also perfect to wrap up for lunch on the go. Take it to work, school, or, even better, on a picnic to soak up this beautiful weather! Trust me, this wrap is picnic food PERFECTION.
If packing a wrap for later, I typically cut it in half then tightly wrap each half in Saran wrap. But I’m just hearing about Bee’s Wrap as an eco-friendly alternative to plastic. If anyone has tried it, let me know what you think!
Greek Chicken Salad Wrap
Notes
*Chicken can be cooked ahead of time and stored in refrigerator for several days. I recommend cooking extra and using it in other dishes such as lasagna , quesadillas , salads , or enchiladas . You can also use rotisserie chicken. About 3 oz cooked.
Ingredients
For the chicken salad:
- 4 oz raw chicken breast (2 tenderloin strips)*
- 1 Tbsp plain Greek yogurt
- 1/2 tsp Dijon
- 1/2 tsp fresh lemon juice
- 1-2 Tbsp diced red onion
- 3-4 Tbsp diced red bell pepper
- 1 tsp chopped fresh chives
- 2 Kalamata olives, chopped
- 10 g sun-dried tomatoes, cut into thin pieces
- 1 Tbsp chopped fresh basil
- 1/4 cup crumbled feta
- salt and pepper, to taste
For the wraps:
- 1 oz ripe avocado
- 2 whole grain tortillas
Instructions
- Lightly grease a skillet and heat over medium. Season chicken with a pinch salt and pepper. Cook about 4 minutes per side, or until cooked through (time will depend on thickness). Set aside to cool completely.*
- Mix Greek yogurt, Dijon, and lemon in a small mixing bowl. Shred chicken with hands, and stir into dressing. Add remaining chicken salad ingredients and mix until thoroughly incorporated.
- Use a fork to mash and spread avocado over half of each tortilla. Divide chicken salad between tortillas (on top of avocado, in a line near center). Tightly roll tortilla around chicken salad. Cut in half and enjoy!