Mediterranean Chicken Wrap
This bright and flavorful Mediterranean Chicken Wrap is packed with marinated chicken, fresh vegetables, creamy tahini dressing, and tangy feta all wrapped in a soft tortilla. It's perfect for a satisfying lunch or light dinner.
View Original PDFIngredients
- 2 Chicken Breasts
- 5 Tbsp Cucumber White Barrel Aged Balsamic, divided
- 2 Tbsp Garlic & Herb Infused Olive Oil, divided
- 4 ½ tsp Lemon & Dill Tzatziki Rub & Seasoning, divided
- 1 tsp Citrus Dill Infused Sea Salt, divided
- 1 cup Red Onion, diced
- 1 cup English Cucumber, deseeded and diced
- 1 cup Roma Tomatoes, deseeded and diced
- ¼ cup Tahini
- 4 Large Tortilla Wraps
- 2 cups Spinach, cut chiffonade
- 1 cup Feta
Directions
- Butterfly the chicken breasts and place in a bowl. Add 2 Tbsp Cucumber White Barrel Aged Balsamic, 1 Tbsp Garlic & Herb Infused Olive Oil, 2 tsp Lemon & Dill Tzatziki Rub, and ½ tsp Citrus Dill Sea Salt. Marinate for 30 minutes to 6 hours.
- In a separate bowl, combine red onion, cucumber, and tomatoes. Season with 1 Tbsp Cucumber White Barrel Aged Balsamic, 2 tsp Lemon & Dill Tzatziki Rub, and ¼ tsp Citrus Dill Sea Salt. Set aside.
- Heat a 12” skillet over medium heat. Add 1 tsp Garlic & Herb Infused Olive Oil and cook the chicken breasts for about 6 minutes per side or until fully cooked. Let rest for 5 minutes, then slice thinly.
- For the dressing, whisk together tahini, 2 Tbsp Cucumber White Barrel Aged Balsamic, 2 tsp Garlic & Herb Infused Olive Oil, ½ tsp Lemon & Dill Tzatziki Rub, and ¼ tsp Citrus Dill Sea Salt.
- To assemble each wrap, spread a layer of tahini dressing across the wrap, then layer with the marinated vegetables, spinach, feta, and sliced chicken. Fold in the sides and roll tightly. Cut in half and serve.