Mediterranean Chicken Wraps

Mediterranean Chicken Wraps

'Tis the season for new schedules and adjusting to changes! I bet I'm not the only one trying to figure out how to get dinner on the table as the kids transition to full school and activity schedules. Suddenly, dinner prep is kind of challenging (in a different way than it was when I was tending to a baby), and I am realizing that I need to do much more prep-ahead, often a day ahead, than I needed to before this all-day kindergarten madness (with preschool and activities for the 3 year old mixed in). I was super excited to see this recipe posted by Mel because she advertised it as a 15  minute meal. It really can be. If you pick up a rotisserie chicken, you are set. I happened to roast my chicken yesterday (between coming home for an hour to reheat leftovers for dinner, facilitate homework, and get everyone dressed and out the door for soccer and Dad and Me night at preschool--here is where I once again applaud everyone with more than 2 kids--how do you do it!?!?), and tonight it really did take me 15 minutes to assemble our meal, which was such a blessing considering I had been gone all day (whose idea was it to schedule a full day of 'stuff' on a Friday?!?!?). OK, enough with all my demonstrative parenthetical insertions. My chicken-loving friends will appreciate this one. Cheers to the weekend!


Mediterranean Chicken Wraps



-4 cups cooked and shredded chicken

-4 ounces crumbled feta cheese (about 1 cup)

-1/2 cup plain Greek yogurt

-1/2 cup jarred roasted red peppers, patted dry and chopped

-1/2 cup black or kalamata olives, chopped

-1 teaspoon fresh lemon zest

-2 teaspoons fresh lemon juice

-1/2 teaspoon salt

-1/4 teaspoon pepper

-4 large tortillas or wraps.

-4 ounces greens of your choice--she suggests arugula, but I don't like it. I used spinach. Baby kale or spring greens would also work.

In a large bowl, combine the chicken, feta, yogurt, red peppers, olives, lemon zest, lemon juice, salt and pepper. Feel free to do this step ahead of time as well, and then just fill wraps at dinner. Divide the spinach among the tortillas. Spoon the chicken mixture down the center of the tortilla (about 1/4 of the mixture for each tortilla if making 4 wraps), and roll up tightly. Cut in half and serve. I think you could also get 5 or 6 wraps out of this--they are really full if doing only 4. I added grapes and some chips and salsa and dinner was done.