Greek chicken wrap

Based on a recipe from Midwest Living

Prep time: 20 minutes
Cook time: 60 minutes
Servings: 3 to 4


  • 2 cups fresh baby spinach
  • 1 cucumber, sliced
  • 3 chicken breasts, shredded
  • ½ cup roasted red sweet peppers, chopped
  • 4 pita

For the spread:

  • ¾ cup plain yogurt
  • 1/3 cup feta cheese, crumbled
  • 2 Tbsp fresh chives, chopped
  • 1 clove garlic, minced
  • 1/8 tsp black pepper


  1. Preheat oven to 350°.
  2. Place chicken breasts in pan with 1/4 cup of water. Cook for 25 to 30 minutes until chicken is cooked thoroughly. Let cool and then shred.
  3. Slice cucumber.
  4. Wash baby spinach.
  5. Chop roasted red sweet peppers.

In the meantime, prepare the spread.

  1. In a small bowl, mix yogurt and feta cheese.
  2. Chop chives. Add to mixture.
  3. Mince garlic. Add to mixture.
  4. Add pepper. Mix ingredients.

To assemble:

  1. Warm pita for 10 seconds in a microwave. Add spread to one side of pita.
  2. Add spinach, cucumber slices, roasted red pepper, and chicken.
  3. Fold in half and serve.

I found jars of roasted red sweet peppers at Trader Joe’s. Probably you can also find these at American or international grocery stores. I used plain Greek yogurt.


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