You can't go wrong with Greek! This chopped chicken wrap combines olives, tomatoes, cucumbers, and goat-cheese crumbles for an authentic taste with a protein-packed punch. Add some zest with the lemon vinaigrette, and you'll hit all the right notes.
Wrap Ingredients
- 1 whole-wheat tortilla (10-inch)
- 5 oz chicken breast
- ⅛ cup goat cheese
- 3 leaf outer romaine lettuce
- ⅔ cup, shredded or chopped butter leaf lettuce
- ⅓ cup flat-leaf parsley
- ¼ cup fresh basil leaves
- ⅓ cup red onion, sliced
- ⅓ cup cucumber, chopped
- 5 cherry tomatoes
- 5 kalamata olives (pitted)
Lemon Vinaigrette Ingredients
- 1 lemon yields lemon juice
- 2 tbsp olive oil
- ½ tsp, ground oregano
- 1 tsp garlic, minced
- 1½ tsp apple cider vinegar
- 1 pinch sea salt
- ⅛ tsp, ground pepper
Directions
Prep:
Cook:
Total:
- In a bowl, mix together the ingredients for the lemon vinaigrette, and season to taste with sea salt and pepper.
- Place all the salad ingredients on a large cutting sheet. Using the longest and sharpest knife you have, begin to chop up the salad to desired thickness.
- Once the salad is chopped, add it to a mixing bowl. Add 1/3 of the lemon vinaigrette, and refrigerate the remaining dressing in a tightly sealed container. Mix the salad together with a spatula, then place some of the contents on a whole-wheat tortilla. Fold in the sides, and tightly roll up the wrap.
- Enjoy any leftover chopped salad by itself.