Prep Time
22 Mins
Cook Time
10 Mins
Other Time
2 Hours
Yield
4 servings (serving size: 1 wrap)

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

How to Make It

Step 1

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.

Step 2

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

Step 3

. Prepare grill.

Step 4

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

Step 5

. 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.

Step 6

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

Step 7

. 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.

Oxmoor House Healthy Eating Collection

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