Mediterranean Greek Wrap

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.


  • Whole-wheat wrap: 1 10-inch
  • Chicken breast, cooked: 5 oz.
  • Goat cheese crumble: 1/8 cup
  • Romaine leaves: 3
  • Boston (or butter) lettuce: 2/3 cup
  • Fresh parsley: 1/3 cup
  • Fresh basil: 1/4 cup
  • Red onion, chopped: 1/3 cup
  • Cucumber: 1/3 cup
  • Cherry tomatoes: 5 (cut in halves)
  • Kalamata olives, pitted: 5 (optional)

Lemon Vinaigrette

  • Lemon juice: 1 lemon
  • Extra-virgin olive oil: 2 tbsp
  • Oregano, dried: 1/2 tsp
  • Garlic, minced: 1 tsp
  • Bragg’s apple cider vinegar: 1-1/2 tsp
  • Sea salt: 1 pinch
  • Pepper: 1/8 tsp


  1. In a bowl, mix together the ingredients for the lemon vinaigrette, and season to taste with sea salt and pepper.
  2. 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.
  3. 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.
  4. Enjoy any leftover chopped salad by itself.


Nutrition Facts
  • Serving size: 1 wrap with dressing
  • Recipe yields: 1 serving
  • Calories: 645
  • Fat: 23 g
  • Carbs: 48 g
  • Protein: 58 g
Nutrition Facts
  • Serving size: Salad with dressing (no wrap)
  • Recipe yields 1 serving
  • Calories: 445
  • Fat: 17 g
  • Carbs: 18 g
  • Protein: 50 g
Categories Food

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