LEFTOVER-Greek veggie, chicken and cheese wrap

By Unblond1

per serving

Calories: 3 1 2
Protein 22 g
Total Fat: 7 g
Saturated Fat: 4 g
Cholesterol: 47 mg
Carbohydrates: 42 g
Fibre: 6 g
Sugars: 5 g
Sodium: 601 mg
Potassium: 465 mg

Ingredients

• 1/2 1/2 2% cup (125 mL) 2% plain yogurt
• 1 1 1 tsp (5 mL) grated lemon zest
• 1 1 1 large black olive, minced
• 4 4 4 large lettuce leaves
• 4 4 9 large (about 9 inches/23 cm) whole wheat pita breads or tortillas
• 1 1 1 cup (250 mL) shredded cooked boneless skinless chicken breast
• 1 1 1 cup (250 mL) chopped English cucumber
• 1 1 1 cup (250 mL) grape or cherry tomatoes, cut in half
• 2 2 2 tbsp (25 mL) very thinly sliced red onion (optional)
• 2 1/2 2 1/2 1/2 oz (70 g) diced feta cheese
• 1 1 1 tsp (5 mL) dried oregano

Details

Servings 4
Adapted from google.ca

Preparation

Step 1

In a bowl, combine yogurt, lemon zest and olive. Portion into individual containers or one container, cover and refrigerate until serving, for up to 1 day.

Place one lettuce leaf on each pita; arrange chicken, cucumber, tomatoes, onion (if using), feta cheese and oregano in a line down the centre of each, dividing evenly. Fold top and bottom of pita over filling, then roll up pita tightly around filling to enclose.

Wrap tightly in plastic wrap or waxed paper and refrigerate until serving, for up to 4 hours.

To serve, unwrap pita, cut in half crosswise, if desired, and serve with lemon-olive yogurt for dipping or spreading.