Serves: Makes 4 Crunchwraps

Greek Crunchwrap

  • 16 slices Oven Roasted Chicken Breast
  • 4, 12-inch plain or flavored flour tortillas
  • ½ cup hummus
  • 1 cup packed spinach leaves
  • ¼ cup chopped oil-packed sun-dried tomatoes, drained
  • ¼ cup Kalamata olives, pitted and chopped
  • ½ cup crumbled Feta cheese
  • ¼ cup butter
  1. Lay one tortilla on a cutting board. Use a sharp knife to cut a slit from the bottom edge of tortilla to the center.
  2. Imagine tortilla is divided into four quadrants. Layer 4 slices of chicken in lower left quadrant.
  3. Spread 2 tablespoons hummus onto upper left quadrant and top with ¼ cup spinach leaves.
  4. Sprinkle 1 tablespoon chopped sundried tomatoes and 1 tablespoon chopped olives onto upper right quadrant.
  5. Sprinkle 2 tablespoons Feta cheese onto lower right quadrant.
  6. Starting with the chicken quadrant, fold up to lay on top of hummus/spinach quadrant.
  7. Fold first two quadrants over to lay on top of sundried tomato/olive quadrant.
  8. Fold first three quadrants down to lay on top of Feta cheese quadrant. Press down lightly.
  9. Repeat procedure with remaining tortillas and fillings.
  10. In a large non-stick skillet over medium heat, melt 1 tablespoon butter. Place crunch wrap in pan and cook 3-5 minutes per side, until golden brown and cheese is melted. Repeat cooking procedure with remaining crunchwraps and butter. Serve hot.

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