Greek Grilled Chicken Wraps

Wrap a Greek salad with grilled chicken in a whole wheat tortilla for a satisfying meal.


4 servings (serving size: 1 wrap)

Recipe from

Oxmoor House

Recipe Time

Prep: 22 Minutes
Cook: 10 Minutes
Other: 2 Hours

Nutritional Information

Calories 294
Fat 9.8 g
Satfat 1.7 g
Protein 29.3 g
Carbohydrate 23.3 g
Cholesterol 58 mg
Iron 2.6 mg
Sodium 925 mg
Caloriesfromfat 30 %
Fiber 7.9 g
Calcium 127 mg


3/4 pound skinless, boneless chicken breast halves
3/4 cup fat-free Greek dressing, divided
1 (14-ounce) can artichoke hearts, drained and coarsely chopped
1 large red bell pepper
Cooking spray
1 cup shredded romaine lettuce
1/2 cup grape tomatoes, halved
1/4 cup thinly sliced red onion
1/2 cup prepared artichoke and garlic hummus
4 (8-inch) whole wheat tortillas
1/4 cup (1 ounce) crumbled feta cheese


Combine chicken and 1/2 cup dressing in a large zip-top plastic bag. Seal bag; marinate in refrigerator at least 2 hours, turning bag occasionally.

. While chicken marinates, combine artichoke and remaining 1/4 cup dressing in a small bowl; cover and refrigerate.

. Prepare grill.

. Cut bell pepper in half lengthwise. Discard seeds and membranes. Flatten pepper halves with palm of hand.

. Remove chicken from bag; discard marinade. Place chicken and pepper halves on grill rack coated with cooking spray. Cook chicken 5 to 6 minutes on each side or until done. Cook pepper halves, skin sides down, 10 to 11 minutes or until charred. Discard charred skins. Slice chicken and bell pepper into strips.

. Add lettuce, tomato, and onion to artichoke mixture; toss gently.

. Spread 2 tablespoons hummus over each tortilla; arrange chicken and bell pepper evenly over hummus. Top evenly with artichoke mixture; sprinkle evenly with feta cheese. Fold top and bottom of each tortilla toward center; roll up burrito-style (wrap will be full). Secure with wooden picks, if necessary. Serve immediately.