Greek Chicken Salad Vedgee Wrap
Grilled chicken, baby spinach, tomato, cucumber, capers, feta cheese, hummus and a yogurt-cucumber sauce served in a Baby Spinach and Garlic Vedgee wrap.
Serves: 4
- Prep Time: 2 hours, 30 minutes – largely unattended
- Cook Time: 15 minutes
- Total Time: 2 hours, 45 minutes
Ingredients
Marinade
- Prep Time: 2 hours, 30 minutes – largely unattended
- Cook Time: 15 minutes
- Total Time: 2 hours, 45 minutes
Wrap
- 1 cup Greek yogurt, plain
- 1 clove garlic, chopped
- 1 teaspoon turmeric
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 2 boneless skinless chicken breasts, sliced lengthwise into 1 inch strips
Dressing
- 4 Baby Spinach and Garlic Vedgee wraps 15 ounce bag baby spinach
- 2 medium tomatoes, diced
- 1 english cucumber, seeds removed, diced
- 1⁄4 cup kalamata olives, sliced
- 2 tablespoons capers
- 4 tablespoons hummus
- 1 cup Greek yogurt, plain
- 1 clove garlic, finely chopped
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- salt and pepper to taste
Directions
In a non-reactive bowl or dish, combine yogurt, garlic, turmeric, salt and pepper, mix well. Add chicken to the marinade evenly coating. Cover and refrigerate for 2 hours.
Meanwhile, to make yogurt dressing, mix together, yogurt, garlic, olive oil, lemon juice, one half of the cucumber, salt and pepper. Set aside until assembly.
Preheat grill. Remove chicken from marinade, leaving a heavy coating on the chicken, and grill until done.
To assemble wrap, combine spinach, tomato, remaining cucumber, capers, olives and 4 tablespoons of the yogurt dressing. Toss to coat. Warm the Vedgee wraps in a pan or in the microwave for 20 seconds. Spread 1 tablespoon of hummus on each wrap, divide chicken and spinach mixture between the wraps. Roll up and serve with the remaining yogurt dressing for dipping.
Note: Yogurt dressing and marinade may be made up to 2 days in advance.
