Mediterranean Chicken Wrap
Grilled chicken breast wrapped in a warm tortilla with cucumber, tomato, and a tahini-lemon dressing. Assembled cold or warm, customizable with swappable vegetables, proteins, and sauces.
Ingredients
Method
Pat chicken breast dry and pound to even 0.5-inch thickness. Season both sides with salt, black pepper, and oregano.
Dice cucumber and tomato; thinly slice red onion; chop spinach roughly; mince garlic.
Heat 1 tbsp olive oil in a grill pan or outdoor grill over medium-high heat. Grill chicken 6–7 minutes per side until golden and cooked through (165°F internal temperature). Rest 3 minutes, then slice into strips.
Whisk tahini, lemon juice, minced garlic, remaining olive oil, salt, and pepper in a small bowl until smooth.
Warm tortillas gently in a dry skillet or over a flame. Lay each tortilla flat and spread 1.5 tbsp tahini dressing across the center.
Layer spinach, cucumber, tomato, red onion, sliced chicken, crumbled feta, and kalamata olives down the center of each tortilla.
Fold in the sides of the tortilla, then roll from the bottom toward the top, keeping the filling tucked in. Wrap tightly in foil or parchment if serving later.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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