Mediterranean Chicken Wraps

• Meat

  • 4 cups Chicken, cooked and shredded

• Produce

  • 4 oz Baby arugula or spinach
  • 1 tsp Lemon, fresh zest

• Condiments

  • 1/2 cup Black or kalamata olives
  • 2 tsp Lemon juice, fresh

• Baking & Spices

  • 1/4 tsp Pepper
  • 1/2 cup Red peppers, jarred roasted
  • 1/2 tsp Salt

• Bread & Baked Goods

  • 4 (12-inch flour tortillas, white or whole wheat

• Dairy

  • 4 oz Feta cheese
  • 1/2 cup Greek yogurt, plain

Found on melskitchencafe.com

Description

Ingredients

• 4 cups cooked and shredded chicken
• 4 ounces crumbled feta cheese (about 1 cup)
• 1/2 cup plain Greek yogurt
• 1/2 cup jarred roasted red peppers, patted dry and chopped
• 1/2 cup black or kalamata olives, chopped
• 1 teaspoon fresh lemon zest
• 2 teaspoons fresh lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 4 (12-inch) flour tortillas, white or whole wheat
• 4 ounces baby arugula or spinach (about 4 cups)

Directions

• In a large bowl, combine the chicken, feta, yogurt, red peppers, olives, lemon zest, lemon juice, salt and pepper.
• Divide the arugula (or spinach) among the tortillas, spreading across the entire tortilla. Spoon the chicken mixture down the center of the tortilla (about 1/4 of the mixture for each tortilla if making 4 wraps), and roll up tightly.
• Use a serrated knife to slice in half. Serve.