Greek Salad Chicken Wraps with Tsatsiki

Greek Salad Chicken Wraps with Tsatsiki
Servings: 8


For the Chicken:
  • 2 tablespoons olive oil
  • 1 1/2 pounds chicken tenders or chicken breast cut into strips
  • 1 teaspoon oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
For the Tsatsiki:
  • 1 cup plain Greek yogurt, preferably whole milk
  • 1/2 cucumber, peeled, seeded, grated and squeezed dry
  • 2 teaspoons lemon juice
  • 1 clove garlic, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
For the Salad:
  • 4 cups romaine lettuce, torn into bite-size pieces
  • 1/4 cup fresh mint leaves, torn
  • 2 green onions, thinly sliced
  • 2 tomatoes, diced or 2 cups halved grape tomatoes
  • 1/2 cucumber, peeled, seeded, and thinly sliced
  • 1/2 cup pitted Kalamata olives, chopped
  • 1/2 cup crumbled feta
  • 2 tablespoons lemon juice
  • 1/4 cup olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 (12-inch) flour tortillas or spinach wraps

Make It

1. Heat a large skillet over medium-high heat and add the olive oil. When the oil is hot, add the chicken and sprinkle it with the oregano, salt, and pepper. Saute the chicken until cooked through and no longer pink inside, 8 to 10 minutes. Transfer the chicken to a plate to cool.

2. Place the ingredients for the tsatsiki sauce in a medium bowl and stir to combine. Refrigerate until ready to serve.

3. Combine all the ingredients for the salad in a large bowl and toss. Taste and season with more salt, pepper, or lemon juice, if needed.

4. To assemble the wraps, drizzle some tsatsiki over the center of a tortilla, then top with some salad, some chicken, and a drizzle of more tsatsiki sauce. Roll up the wraps, folding in the ends halfway to contain the filling. Cut the wraps in half to serve.