Greek Chicken Wrap

Campbell's Greek Chicken Wrap Recipe

All the goodness of a creamy Greek chicken salad is wrapped up in flour tortillas to make these tasty, restaurant-quality sandwiches.

At a glance


15 min.


2 hr. 30 min.



Marinate: 2 hr.

Stand: 5 min.

Grill: 10 min.

Cost per recipe: $11.16 Recipe cost is based on the national average cost of the ingredients. Your cost to make this recipe may vary.

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What You'll Need

1/2 cup Italian salad dressing
1 1/4  pounds skinless, boneless chicken breast halves
1/2 cup sour cream
1 1/2 teaspoons crushed garlic
1/2 teaspoon onion powder
1 small tomatoes, diced (about 1/2 cup)
1 can (4 ounces) pitted black olives, drained and chopped
1 tablespoon lemon juice
1/2 cup chopped cucumber
4 flour tortillas  (10-inch), warmed
2 cups mixed salad greens

How to Make It

  • 1

    Pour the dressing into a shallow, nonmetallic dish or gallon size resealable plastic bag.  Add the chicken and turn to coat.  Cover the dish or seal the bag and refrigerate for 2 hours or overnight.

  • 2

    Lightly oil the grill rack and heat the grill to medium.  Grill the chicken for 10 minutes or until cooked through, turning the chicken over once halfway through grilling,  Remove the chicken from the grill and let stand for 5 minutes.  Cut the chicken into thin slices.

  • 3

    Stir the sour cream, garlic and onion powder in a small bowl.  Stir 1/2 cup sour cream mixture, tomato, olives, lemon juice and cucumber in a medium bowl.

  • 4

    Spread 1 tablespoon remaining sour cream mixture on each tortilla.  Divide the chicken among the tortillas.  Top each with 1/2 cup cucumber mixture and 1/2 cup salad greens.  Fold the tortillas around the filling.

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