DD Greek Chicken Wrap, Chips, Pickle, Lemon Chia Sparkling Water

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Prep Time: 20 minutes
Cook Time: 10 minutes
Servings: 2
Calories: 665kcal

Ingredients

Marinade

  • 10 oz Chicken breast boneless skinless butterflied
  • 1/2 tsp Extra-virgin olive oil
  • 1 tsp Dried oregano
  • ½ tsp Garlic powder
  • ⅛ tsp Salt
  • Black pepper to taste

Greek Chickpea Wrap

  • 2 Whole wheat tortilla wraps burrito size
  • ½ cup Hummus
  • 1 cup Chickpeas drained and rinsed no salt added
  • 2 cups Romaine lettuce shredded
  • 1 cup Cucumber diced
  • 1 cup Tomato diced and seeded
  • ½ cup Red onion thinly sliced
  • ½ cup Greek yogurt Nonfat
  • 2 TBSP Fresh dill chopped
  • 2 TBSP Lemon juice
  • 2 cloves Garlic minced
  • 1 tsp Dried oregano

Sides

  • 2 oz Potato chips cooked in avocado oil
  • 2 Pickle spears

Lemon Chia Sparkling Water

  • 24 oz Sparkling water
  • 4 slices Lemon
  • ½ tsp Chia seeds
  • Ice cubes
US Customary - Metric

Instructions

  • Pat the chicken dry and rub with the olive oil, dried oregano, garlic powder, salt, and black pepper. Let marinate while preparing the remaining ingredients.
  • Make the dill yogurt sauce by combining the Greek yogurt, fresh dill, garlic, half the lemon juice, and half of the dried oregano. Season with black pepper, then set aside.
  • Place the chickpeas in a bowl and press with a fork until about half are broken open. Toss the smashed chickpeas with remaining dried oregano and lemon juice. Smashing the chickpeas helps keep them from rolling out of the wrap.
  • Heat a grill pan or skillet over medium heat. Cook the chicken on both sides to an internal temperature of 165°F (74°C). Let rest for 5 minutes, then slice into thin strips.
  • Warm the tortilla wraps in a dry skillet for about 20 seconds per side until soft and pliable.
  • Spread the hummus evenly over each tortilla. Layer with romaine lettuce, seasoned smashed chickpeas, sliced chicken, cucumber, tomato, and red onion. Drizzle with the dill yogurt sauce. Fold in the sides and roll the wraps tightly. Slice each wrap in half.
  • Stir together the sparkling water, lemon, and chia seeds. Let stand for 10 minutes, then stir again. Add ice before serving.
  • Serve the Greek chickpea wraps with potato chips, pickle spears, and lemon chia sparkling water.

Nutrition

Calories: 665kcal | Carbohydrates: 65g | Protein: 49g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Trans Fat: 0.04g | Cholesterol: 93mg | Sodium: 1606mg | Potassium: 1684mg | Fiber: 13g | Sugar: 11g | Vitamin A: 5015IU | Vitamin C: 41mg | Calcium: 317mg | Iron: 6mg

DD Greek Chicken Wrap, Chips, Pickle, Lemon Chia Sparkling Water

No ratings yet
Print Recipe Pin Recipe Add to Collection
Prep Time 20 minutes
Cook Time 10 minutes
Servings 2
Calories 665 kcal

Ingredients
 
 

Marinade

  • 10 oz Chicken breast boneless skinless butterflied
  • 1/2 tsp Extra-virgin olive oil
  • 1 tsp Dried oregano
  • ½ tsp Garlic powder
  • ⅛ tsp Salt
  • Black pepper to taste

Greek Chickpea Wrap

  • 2 Whole wheat tortilla wraps burrito size
  • ½ cup Hummus
  • 1 cup Chickpeas drained and rinsed no salt added
  • 2 cups Romaine lettuce shredded
  • 1 cup Cucumber diced
  • 1 cup Tomato diced and seeded
  • ½ cup Red onion thinly sliced
  • ½ cup Greek yogurt Nonfat
  • 2 TBSP Fresh dill chopped
  • 2 TBSP Lemon juice
  • 2 cloves Garlic minced
  • 1 tsp Dried oregano

Sides

  • 2 oz Potato chips cooked in avocado oil
  • 2 Pickle spears

Lemon Chia Sparkling Water

  • 24 oz Sparkling water
  • 4 slices Lemon
  • ½ tsp Chia seeds
  • Ice cubes

Instructions
 

  • Pat the chicken dry and rub with the olive oil, dried oregano, garlic powder, salt, and black pepper. Let marinate while preparing the remaining ingredients.
  • Make the dill yogurt sauce by combining the Greek yogurt, fresh dill, garlic, half the lemon juice, and half of the dried oregano. Season with black pepper, then set aside.
  • Place the chickpeas in a bowl and press with a fork until about half are broken open. Toss the smashed chickpeas with remaining dried oregano and lemon juice. Smashing the chickpeas helps keep them from rolling out of the wrap.
  • Heat a grill pan or skillet over medium heat. Cook the chicken on both sides to an internal temperature of 165°F (74°C). Let rest for 5 minutes, then slice into thin strips.
  • Warm the tortilla wraps in a dry skillet for about 20 seconds per side until soft and pliable.
  • Spread the hummus evenly over each tortilla. Layer with romaine lettuce, seasoned smashed chickpeas, sliced chicken, cucumber, tomato, and red onion. Drizzle with the dill yogurt sauce. Fold in the sides and roll the wraps tightly. Slice each wrap in half.
  • Stir together the sparkling water, lemon, and chia seeds. Let stand for 10 minutes, then stir again. Add ice before serving.
  • Serve the Greek chickpea wraps with potato chips, pickle spears, and lemon chia sparkling water.

Nutrition

Calories: 665kcalCarbohydrates: 65gProtein: 49gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 10gTrans Fat: 0.04gCholesterol: 93mgSodium: 1606mgPotassium: 1684mgFiber: 13gSugar: 11gVitamin A: 5015IUVitamin C: 41mgCalcium: 317mgIron: 6mg
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