Warm Greek Chicken & Vegetable Wraps
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Mix together yogurt, feta cheese, 1 tsp (5 mL) olive oil, garlic, oregano, cayenne pepper, black pepper, sugar, lemon juice and lemon zest. Set aside.
Spread each tortilla with one quarter of the yogurt feta sauce. Then spread each with one-quarter of the chicken followed by the red onion, cucumber, tomatoes, olives and a tablespoon (15 mL) of the parsley. Fold tortillas in half, pressing gently.
Heat 1 tsp (5 mL) of olive oil in a large nonstick skillet over medium heat. Cook wraps, two at a time, over medium heat for 4 to 6 minutes per side or until light brown, turning once. Remove from skillet and place on a baking sheet in 300°F (150°C) oven to keep warm. Repeat with remaining two wraps using another teaspoon (5 mL) olive oil as necessary.
Cut each wrap into three wedges and serve.
You can also make these wraps on a sandwich press or grill.
|Per 220 g serving||Amount|
|Saturated Fat||5 g|
|Per 220 g serving||% Daily Value|