Description
A fresh and flavorful Mediterranean Chicken Wrap featuring spiced sautéed chicken breast combined with a vibrant mix of tomatoes, cucumbers, olives, feta, and fresh basil, all wrapped in soft spinach tortillas. This recipe balances savory spices and crisp vegetables for a light and satisfying meal perfect for lunch or dinner.
Ingredients
Scale
Vegetable and Fresh Ingredients
- 1 pound Vine-Ripened Tomato
- 1 English Cucumber
- 1 clove Garlic
- 1/2 Red Onion
- 1/2 cup Kalamata Olives
- 1/2 cup Feta Cheese
- 1/4 cup Fresh Basil
- 4 Spinach Tortilla Wrap
Spices and Seasonings
- 2 tablespoon Paprika
- 2 tablespoon Ground Cumin
- 1 teaspoon Ground Coriander
- 1/4 teaspoon Dry Mustard
- 1/4 teaspoon Garlic Powder
- 1 pinch Ground Cinnamon
- to taste Kosher Salt
- to taste Freshly Ground Black Pepper
Oils and Vinegar
- 4 tablespoon Extra-Virgin Olive Oil (divided)
- 1 tablespoon Red Wine Vinegar
Protein
- 1 pound Boneless, Skinless Chicken Breast
Instructions
- Prepare the vegetables: Dice the vine-ripened tomatoes and place them in a colander to drain excess moisture. Slice the English cucumber lengthwise, scoop out the seeds with a spoon, then dice the cucumber and add to the tomatoes.
- Salt the veggies: Sprinkle about a teaspoon of kosher salt over the tomatoes and cucumbers, toss gently, and let them sit for at least 10 minutes. This step will draw out excess moisture to prevent watery wraps.
- Mix the veggie filling: In a large bowl, combine the drained tomatoes and cucumber with minced garlic, finely chopped red onion, sliced kalamata olives, crumbled feta cheese, and chopped fresh basil.
- Dress the veggie mixture: Drizzle the veggie mixture with 2 tablespoons of extra-virgin olive oil and 1 tablespoon of red wine vinegar. Toss to coat evenly, then season with freshly ground black pepper and additional kosher salt if needed. Cover and set aside.
- Prepare the chicken: Pound the boneless, skinless chicken breasts between two pieces of plastic wrap to even thickness of about ½ inch. This ensures even cooking.
- Season the chicken: Mix together paprika, ground cumin, ground coriander, dry mustard, garlic powder, ground cinnamon, ½ teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper. Press both sides of the chicken breasts into this spice mixture, coating them thoroughly.
- Cook the chicken: Heat 2 tablespoons of extra-virgin olive oil in a large sauté pan over medium-high heat. Cook the chicken for 5 minutes on the first side and 4 minutes on the second side until fully cooked through. Remove the chicken from the pan, tent with foil, and let it rest for 5 minutes.
- Slice the chicken: Thinly slice the rested chicken breasts against the grain for tender pieces.
- Assemble the wraps: Lay out the spinach tortilla wraps. Spoon the dressed veggie mixture evenly onto each wrap, then top with sliced chicken.
- Roll the wraps: Carefully roll each tortilla up like a burrito, taking care not to overfill to ensure easy rolling.
- Serve: Slice each wrap in half, plate, and enjoy your fresh Mediterranean Chicken Wraps!
Notes
- Allowing the cucumber and tomato to drain prevents soggy wraps.
- Pounding the chicken ensures it cooks evenly and stays tender.
- Adjust spices to your personal preference, especially the paprika and cumin.
- Spinach tortillas add a mild flavor and extra nutrients but can be swapped with regular tortillas.
- Resting the chicken after cooking helps retain juices for moist slices.
- These wraps can be made ahead and stored wrapped tightly in the refrigerator for up to 24 hours.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Lunch
- Method: Frying
- Cuisine: Mediterranean
Keywords: Mediterranean chicken wrap, chicken tortilla wrap, spiced chicken wrap, healthy chicken wrap, Mediterranean diet recipe
