Something about delicious Greek food and summer that just goes hand in hand. The Greek-style Chicken Wrap (Cooking Light August 2014) is exactly the type of thing I like to eat when it’s hot out; not too heavy, fresh veggies to add a bit of coolness, and the salt from the olives and feta cheese just hits the spot. I also like the use of hummus vs mayo to help create a creaminess without the extra heaviness.
Greek-Style Chicken Wrap
This recipe is THE easiest thing ever! It took all of 20 minutes to prep and put the wraps together. Using a rotisserie chicken saved a huge amount of cooking time and it’s adds so much good flavor to the “salad”. I chopped up all the veggies, while Nick picked apart the chicken. Perfect for a quick weeknight’s dinner! We made a double batch so we’d have leftovers for lunches all week.
PROS: Super easy to put together and the use of a rotisserie chicken saves time! This can all be made in one bowl so clean-up is a breeze. The flavor is really good. The saltiness from the olives and feta, the freshness from the tomatoes, cucumber is nice and the lemon juice adds a bit of tang to it. By dressing it with just olive oil and hummus kept it really light. This would also be great with crackers vs the wrap for another meal idea. I also used a scoop of the “salad” in my scrambled eggs yesterday and it was awesome!
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