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Source: Campbell's Recipes
Tagged With: 4 servings
Greek Chicken Wrap
All the goodness of a creamy Greek chicken salad is wrapped up in flour tortillas to make these tasty, restaurant-quality sandwiches.
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Serves: 4 servings
Prep Time: 15 minutes
Cook Time: 10 minutes
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1/2 cup Italian salad dressing
4 skinless, boneless chicken breast half (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 olive, drained
1 tablespoon lemon juice
1/2 cup chopped cucumber
4 Mission® burrito-size flour tortillas, warmed
2 cups mixed salad greens




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.

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.

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.

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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