Greek Grilled Chicken Wraps Recipe

Name: Greek Grilled Chicken Wraps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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.
2
. While chicken marinates, combine artichoke and remaining 1/4 cup dressing in a small bowl; cover and refrigerate.
3
. Prepare grill.
4
. Cut bell pepper in half lengthwise. Discard seeds and membranes. Flatten pepper halves with palm of hand.
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.
6
. Add lettuce, tomato, and onion to artichoke mixture; toss gently.
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.

234

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Greek Grilled Chicken Wraps falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Greek Grilled Chicken Wraps

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions