Greek Salad Wraps

There's truly nothing I love more than a wrap. A flavorful, fun, and filling way to pack in loads of veggies and protein. The balance of crunch with a soft wrap is just so satisfying.

• 1 pkg. Large wrap tortillas, divided 

• 3-4 Chicken breast

• 1 head romaine lettuce

• 1 pkg. Cherry tomatoes

• 1 Cucumber

• 1 Red onion

• 1/2 jar sliced pepperoncinis (banana peppers)

• 1 pkg. Feta cheese crumbles

• 1 can Garbanzo beans (chick peas)

• 8 Tbsp. Greek yogurt, divided 

• 4 Tbsp. Red wine vinegar, divided 

• Italian seasoning  

1. Preheat oven to 350 F / 180 C. Season chicken on both sides with olive oil, salt, pepper, and Italian seasoning mix. Place on a foiled sheet tray and bake for 20-25 minutes. To check chicken, use a knife to cut through the thickest end of the breast to check that meat is no longer pink. 

2. While chicken is cooking, chop romaine lettuce, slice cherry tomatoes in half, dice cucumber and red onion.

3. Drain and rinse garbanzo beans.

4. In a large bowl combine chopped veggies, feta cheese, garbanzo beans, and mix. 

5. Once chicken is out of the oven, dice into bite-sized chunks and add to the bowl mixing with veggies.

6. Divide salad into four meal prep containers. Put a large dollop (2 Tbsp) of Greek yogurt and 1 Tbsp of red wine vinegar on top of each salad in the container. I leave these on top rather than mixing them in so that the salad doesn’t become soggy. Sprinkle the top with more Italian seasoning. 

7. Store meal prep containers in the fridge for up to 4-5 days. 

8. When it comes time to eat, shake the salad within the container to spread the yogurt/vinegar dressing throughout. Then take one wrap tortilla from the packaging, pour salad in the center and wrap. Fold the bottom up, sides in, and then roll.