Recipe by Mission® Foods
"With this zesty wrap, you don't have to cross an ocean for Mediterranean cuisine."
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Mission® 96% Fat Free Burrito Size Flour Tortillas
boneless, skinless chicken breasts
fat-free Italian dressing
1 (4 ounce) can
chopped black olives, drained
peeled and seeded cucumber, chopped
fresh lemon juice
fat free sour cream mixed with:
1 1/2 teaspoons
Great for a quick and easy lunch! Plus it was a great way for me to use up some leftover herb grilled chicken! So, no need to marinate in the fat free italian dressing. But, if I did marinate this chicken I would marinate it in "Absolutely Fabulous Greek/House Dressing" from this site. I used reduced fat sour cream and added some feta cheese to make this a bit more "Greek" in terms of flavor. I also used a mix of fresh and sun-dried tomatoes. This made for a really nice flavorful wrap that took no time at all to put together.
This is a great idea, but how can you have a Greek wrap with no feta cheese?!? I added Feta to make it just perfect.
4 stars as written but 5 stars with a few additions/alterations: *I pan cooked the chicken in the marinade with finely chopped onions *I made extra veggie sauce. I used about a cup of *light* sour cream and about 2/3 cup each of cukes and toms. I mixed my veggies up with all the sour cream mixture. It was too bland with just a little garlic, onion powder, and lemon juice so I added about 1/2 tsp of course ground black pepper, about twice as much garlic (yes, we love garlic so if you don't, don't add that much), and some dried basil (fresh would've been to die for). I didn't add the whole 4 oz can of olives (I probably used 3/4 of it and I LOVE olives) because that flavor began to completely overpower the others. *I added a sprinkling of feta to the wrap. On the tortilla, I put down a generous (about 1/4 cup) portion of the veggie sauce, then I added a few of the warm chopped onions from the pan, then the chicken, sliced into thin strips, then feta, then 2 large leafs of romaine, then rolled it up. I actually only marinated the chicken for the time it took me to prepare the sauce (which was maybe 20-25 minutes because I was tasting and extras to get a good flavor). I thought the wraps would be good, but they ended up being amazing. I'm having cold leftovers for lunch now. YUM! My boyfriend was sad because he wanted to eat another wrap immediately after he finished the first but he was way too full to eat another... He ate a 2nd just a couple hours later.
Delicious! I made this following the recipe exactly (but used light sour cream, not fat-free), and added a sprinkling of feta cheese to the wrap to make it more "greek". I made this for 3 people and there was none of the vegetable mix left. Maybe we added too much to each wrap, but it added such good flavor, why not? I would suggest making more of the vegetable mix if you make it for more than 3 people.
If this was so good using leftover rotisserie chicken I can only imagine how much more flavorful it might have been marinated and grilled as the recipe directed. Other than that I prepared these following the recipe pretty closely, using full fat sour cream and shredded Romaine lettuce. We used low-carb tortillas and we didn't feel deprived at all (even tho' they have the tendency to taste like packaging material). These wraps, along with "Wisconsin Cheese Soup II," also from this site, made for an easy, casual, nutritious and delicious supper, a good choice after a day of Saturday errands.
My husband and I tried this, it was great! We both just loved it. You may want to make extra sauce though!
This was very good...Light but satisfying. There seemed to be a little something missing, but I may not have put in enough onion powder. Will make this again.
Most delicious. The only thing I added was some feta cheese, totally completed the package!
* Percent Daily Values are based on a 2,000 calorie diet.
Greek Chicken Wrap
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 36