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

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

Prep Time 20

Cook Time 10

Servings

Calories 890kcal

Ingredients

Toasted Greek Spice Blend

1½ tsp Dried oregano
¾ tsp Ground cumin
½ tsp Smoked paprika
½ tsp Garlic powder
¼ tsp Ground coriander
¼ tsp Black pepper

Chicken

10 oz Chicken breast boneless skinless butterflied
2 tsp Extra virgin olive oil
1 tsp Lemon zest
1 TBSP Lemon juice
⅛ tsp Salt

Greek Chickpea Wrap

2 Whole wheat tortilla wraps burrito size
½ cup Hummus
1 cup Chickpeas drained and rinsed
2 cups Romaine lettuce shredded
1 cup Cucumber diced
1 cup Tomato diced and seeded
½ cup Red onion thinly sliced
2 TBSP Lemon juice
2 cloves Garlic minced
2 TBSP Feta cheese crumbled
¼ cup Kalamata olives low sodium chopped

Dill Yogurt Sauce

1/4 cup Greek yogurt
2 TBSP Fresh dill chopped
1 TBSP Lemon juice
1 clove Garlic minced

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

Prepare the ingredients as listed.
Heat a small dry skillet over medium heat. Add the oregano, cumin, smoked paprika, garlic powder, coriander, and black pepper. Toast for 30 to 60 seconds, stirring constantly, until fragrant. Remove from the heat immediately.
Pat the chicken dry. Rub with the olive oil, lemon zest, lemon juice, salt, and half of the toasted Greek spice blend. Set aside while preparing the remaining ingredients.
Make the dill yogurt sauce by combining the Greek yogurt, fresh dill, garlic, lemon juice, and pinch of the remaining toasted spice blend. Stir well and set aside.
Place the chickpeas in a bowl and press with a fork until about half are broken open. Add the garlic, lemon juice, remaining toasted Greek spice blend, and Kalamata olives. Toss well until the chickpeas are thoroughly coated. Let stand for 5 minutes to absorb the flavors.
Heat a grill pan or grill over medium heat. Cook the chicken on both sides until to an internal temperature of 165°F (74°C). Let rest for 3 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 onto the tortilla. Layer with romaine lettuce, smashed chickpeas, chicken, cucumber, tomato, red onion, and crumbled feta.
Drizzle generously 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 slices, and chia seeds. Let stand for 5 minutes, then stir again. Add ice before serving.
Serve the DD Greek Chickpea Chicken Wrap with potato chips, pickle spears, and lemon chia sparkling water.

Nutrition