INGREDIENTS
- 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 (12-inch) flour tortillas, white or whole wheat
- 4 ounces baby arugula or spinach (about 4 cups)
INSTRUCTIONS
- In a large bowl, combine the chicken, feta, yogurt, red peppers, olives, lemon zest, lemon juice, salt and pepper.
- Divide the arugula (or spinach) among the tortillas, spreading across the entire tortilla. 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.
- Use a serrated knife to slice in half. Serve.
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