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

Prep

15 min.

Total

2 hr. 30 min.

Serves

4

Marinate: 2 hr.

Stand: 5 min.

Grill: 10 min.

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What You'll Need

1/2 cup Italian salad dressing
4 skinless, boneless chicken breast halves (about 1 pound)
1/2 cup sour cream
1 1/2 teaspoons crushed garlic
1/2 teaspoon onion powder
1 small tomato, diced (about 1/2 cup)
1 can (4 ounces) chopped pitted ripe olives, drained
1 tablespoon lemon juice
1/2 cup chopped cucumber
4 Mission® burrito-size flour tortillas, 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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Recipe Nutritional Information

Made With

Calories

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Total Fat

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Saturated Fat

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Cholesterol

Cholesterol

Sodium

Sodium

Total Carbohydrate

Total Carbohydrate

Dietary Fiber

Dietary Fiber

Protein

Protein

Vitamin A

Vitamin A

Vitamin C

Vitamin C

Calcium

Calcium

Iron

Iron

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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RID#26889

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