Mediterranean Chicken Wraps
with spinach / feta / tomatoes / red pepper yogurt sauce

Name: Mediterranean Chicken Wraps
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 Tbsp Parsley, fresh, chopped; 2 cloves Garlic, crushed; 1 Tbsp Vinegar, red or white wine; 2 tsp Mustard, Dijon; 2 tsp Honey; 3 Tbsp + 1 Tbsp Oil, cooking; 1 lb Chicken breast tenders (sub chicken breasts, sliced); 1/4 Onions, red, thinly sliced; 1/4 cup Olives, pitted (green or black), sliced; 1 cup Tomatoes, cherry, halved; 3 oz Spinach, baby; 4 oz Cheese, feta, crumbled; 8 Flat breads, small and gluten-free (sub other gluten-free pita or lavash); 1/2 tsp Dill, fresh, chopped; 1/2 Lemons, zest of; 1/2 jar Roasted red peppers (16 oz / 454 g); 1 Tbsp Oil, olive; 1 cup Yogurt, Greek or plain; 1 tsp Honey; 1/8 tsp Cumin, ground

Active: 25 min Total: 50 min

Original GF Paleo Vegetarian

Fresh and flavorful marinated chicken provides a base for these Mediterranean-style wraps. Roasted red pepper sauce adds a creamy finish. Assemble these or serve all the toppings at the table so everyone can assemble their own.

Ingredients

Metric

Servings:

Mediterranean Chicken Wraps:

Parsley, fresh - 1 Tbsp , chopped
Garlic - 2 cloves , crushed
Vinegar, red or white wine - 1 Tbsp
Mustard, Dijon - 2 tsp
Honey - 2 tsp
Oil, cooking - 3 Tbsp + 1 Tbsp
Chicken breast tenders (sub chicken breasts, sliced) - 1 lb
Onions, red - 1/4 , thinly sliced
Olives, pitted (green or black) - 1/4 cup , sliced
Tomatoes, cherry - 1 cup , halved
Spinach, baby - 3 oz
Cheese, feta - 4 oz , crumbled
Flat breads, small and gluten-free (sub other gluten-free pita or lavash) - 8

Red Pepper Yogurt Sauce:

Dill, fresh - 1/2 tsp , chopped
Lemons - 1/2 , zest of
Roasted red peppers (16 oz / 454 g) - 1/2 jar
Oil, olive - 1 Tbsp
Yogurt, Greek or plain - 1 cup
Honey - 1 tsp
Cumin, ground - 1/8 tsp

Prep

Marinate chicken - Chop parsley. Crush garlic with the palm of your hand (no need to peel it). Combine parsley, garlic, vinegar, mustard, honey and first part of cooking oil in a container or plastic bag. Slice chicken if not already sliced into tenders. Add chicken and toss to coat in marinade. Marinate for at least 30 minutes and up to 2 days. (Can be done up to 2 days ahead)
Onions / Olives - Prep as directed. (Can be done up to 5 days ahead)
Make red pepper yogurt sauce - Chop dill. Zest lemons. Combine dill, lemon zest, roasted red peppers, olive oil, yogurt, honey and cumin. Blend until smooth using an immersion blender or food processor. Alternatively, you can finely chop the red peppers and combine everything by hand (your sauce just won't have the same smooth texture as blending). (Can be done up to 5 days ahead)
Tomatoes - Slice tomatoes in half. (Can be done 2 days ahead)

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Make

Heat a skillet or frying pan over medium heat. Add second part of cooking oil. Use a slotted spoon to transfer chicken to heated oil (discard marinade). Season chicken on all sides with some salt and pepper. Saute until chicken is cooked through and golden, 5 to 7 minutes.
While chicken cooks, set out all other ingredients for assembling wraps (onions, olives, red pepper yogurt sauce, tomatoes, spinach and crumbled feta).
Just before serving, place flat breads on a plate and cover with a damp paper towel. Cook in the microwave just until warm (or toast them individually in a dry skillet).
Have diners fill wraps themselves or assemble them by topping each flat bread with chicken and all other ingredients. Enjoy with red pepper yogurt sauce!

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