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RECIPE
19 INGREDIENTS11 STEPS25MIN

Mediterranean Chicken Wrap

4.7
6 Ratings
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1988 Saved
Hapa Nom Nom
Photographer who discovered her love of food while living in Italy. Creates accessible recipes that blend flavors, origins, & culinary styles.
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It’s light with crispy veggies, juicy spice-rubbed chicken, all wrapped up in a spinach tortilla. It has so much flavor, you won’t even realize you’re eating healthy! And if that doesn’t sound enticing enough, the entire meal can be made in less than 30 minutes!

25MIN

Total Time
Hapa Nom Nom
Photographer who discovered her love of food while living in Italy. Creates accessible recipes that blend flavors, origins, & culinary styles.
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
1 clove
Garlic , minced
1/2
Red Onion , diced
1/2 cup
1/2 cup
Feta Cheese , crumbled
1/4 cup
Fresh Basil , roughly chopped
1/4 cup
Extra-Virgin Olive Oil
1 Tbsp
Red Wine Vinegar
2 Tbsp
2 Tbsp
Ground Cumin
1 tsp
Ground Coriander
1/4 tsp
Dry Mustard
1/4 tsp
Garlic Powder
1 pinch
Ground Cinnamon
to taste
to taste
Freshly Ground Black Pepper
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Nutrition Per Serving
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CALORIES
506
FAT
27.5 g
PROTEIN
33.0 g
CARBS
40.6 g

Directions

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Step 1
Dice the Vine-Ripened Tomato (1 pound) and place in a colander in the sink to drain. Slice the English Cucumber (1) lengthwise, and scrape the seeds out using a spoon. Dice the cucumber and add to the tomatoes draining in the sink.
Step 2
Sprinkle the tomatoes and cucumbers with a teaspoon of Kosher Salt (to taste), toss, and allow to sit for at least 10 minutes (the salt will draw out the excess moisture in the veggies - you don't want watery wraps).
Step 3
In a large bowl toss the tomatoes, cucumber, Garlic (1 clove), Red Onion (1/2), and Kalamata Olives (1/2 cup), Feta Cheese (1/2 cup), and Fresh Basil (1/4 cup).
Step 4
Drizzle Extra-Virgin Olive Oil (2 tablespoon) and Red Wine Vinegar (1 tablespoon) and toss to coat. Season with Freshly Ground Black Pepper (to taste) and more kosher salt if needed. Cover and set aside.
Step 5
Pound out Boneless, Skinless Chicken Breast (1 pound) between 2 pieces of plastic wrap so they are even, so they are about a ½-inch thickness.
Step 6
Combine the Paprika (2 tablespoon), Ground Cumin (2 tablespoon), Ground Coriander (1 teaspoon), Dry Mustard (1/4 teaspoon), Garlic Powder (1/4 teaspoon), Ground Cinnamon (1 pinch), 1/2 teaspoon of kosher salt, and a 1/4 teaspoon of freshly ground black pepper. Press both sides of the chicken breasts into the spice mix to coat.
Step 7
In a large sauté pan, warm Extra-Virgin Olive Oil (2 tablespoon) over medium-high heat. Cook the chicken 5 minutes on the first side and 4 minutes on the second. Remove from the pan, tent under foil, and allow to rest 5 minutes before slicing.
Step 8
Thinly slice the chicken.
Step 9
Spoon the veggie mixture onto each of the Spinach Tortilla Wrap (4). Top with the sliced chicken.
Step 10
Roll each tortilla up like a burrito and be careful not to overfill or rolling will be more difficult.
Step 11
Slice in half, serve, and enjoy!

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1988 Saved
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Nutrition Per Serving
Calories
506
% Daily Value*
Fat
27.5 g
35%
Saturated Fat
6.8 g
34%
Trans Fat
0.0 g
--
Cholesterol
82.5 mg
28%
Carbohydrates
40.6 g
15%
Fiber
6.4 g
23%
Sugars
11.1 g
--
Protein
33.0 g
66%
Sodium
1416.2 mg
62%
Vitamin D
0.1 µg
0%
Calcium
254.1 mg
20%
Iron
4.0 mg
22%
Potassium
442.6 mg
9%
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