Tuesday, June 11, 2013

Greek Chicken Wraps

Remember that leftover chicken salad from the other night? Here's what I did with it. If you don't have leftover chicken salad, I've included the recipe again here. This is most like a Greek salad in a wrap. What a nice way for lunch or dinner.


1 tsp olive oil
1 cup chopped sweet or yellow onion
1/2 tsp minced garlic
1 pound boneless, skinless chicken breasts or thighs
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp ground cinnamon
1/2 tsp ground cardamom
6 oz plain fat free Greek yogurt
1/4 cup lemon juice
1/2 cup chopped celery
1/4 cup shelled pumpkin seeds
1/4 cup chopped mint leaves
several grinds of salt

2 cups arugula or other salad lettuce
1 cup peeled, thinly sliced, cucumber
1/2 cup pitted olives, black or kalamata
1/2 cup sliced tomatoes

6 whole wheat wraps


Heat a large skillet over medium heat. Add the olive oil to the pan. Add the onion and garlic to the pan. Saute about 3 minutes, until the onion begins to give up some of it's juices. Cut the chicken into bite size pieces. Add the chicken to the skillet, along with the coriander, cumin, cinnamon, and cardamom. Cook the chicken mixture until the chicken is no longer pink, about 6 to 8 more minutes. Remove from the heat, and let cool. Prepare the yogurt mixture while the chicken is cooking. Combine the yogurt, lemon juice, celery, pumpkin seeds, and mint leaves in a large bowl. Add the chicken mixture to the yogurt mixture, stirring to combine. Taste, and add salt as needed.

To serve, lay out a wrap. Line it with lettuce, some of the cucumber, olive, and tomatoes. Add some chicken salad. Roll up the wrap, cut in half, and serve.

Makes 4-6 wraps, depending on size of wrap

Stealthy Cooking Tip: Make twice as much chicken salad as you need for a meal the night before. Add some grapes, then serve some of the chicken salad on a bed of lettuce. Save the remainder in the refrigerator for Greek chicken wraps the next day. Making meals ahead of time allows one the convenience of making quick, healthy meals when necessary.

No comments: