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Greek-Style Chicken Wraps

Greek-Style Chicken Wraps

with Shawarma Sauce & Cucumber Carrot Salad

10-MIN LUNCH
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Ho-hum chicken salad gets a much-needed upgrade with this Greek-inspired wrap. Fully cooked chicken breasts are chopped and tossed in a creamy, shawarma-spiced, herbaceous, and lemony sauce. The chicken salad gets wrapped up in a soft, warm tortilla with shredded carrots and crispy cucumber. More carrots and cukes are made into a lemony salad to serve alongside for a tasty lunch. Now that’s a wrap.

Tags:Easy Cleanup
Allergens:EggsMilkWheatSoy

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time10 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

Super Select Cucumber

1 unit

Lemon

9 ounce

Fully Cooked Chicken Breasts

2 tablespoon

Mayonnaise

(ContainsEggs)

1.5 tablespoon

Sour Cream

(ContainsMilk)

1.5 ounce

Greek Vinaigrette

(ContainsEggs, Milk)

1 tablespoon

Shawarma Spice Blend

2 unit

Flour Tortillas

(ContainsWheat, Soy)

4 ounce

Shredded Carrots

Not included in your delivery

¼ teaspoon

Sugar

Kosher Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories670 kcal
Fat37 g
Saturated Fat8 g
Carbohydrate52 g
Sugar10 g
Dietary Fiber5 g
Protein35 g
Cholesterol115 mg
Sodium1340 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Medium Bowl
Small Bowl
Paper Towel
Instructionsarrow up iconarrow up icon
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1

• Wash and dry produce. Quarter lemon. Thinly slice cucumber into rounds; season with salt and pepper. Dice chicken into ½-inch pieces.

2

• In a medium bowl, combine mayonnaise, sour cream, vinaigrette, juice from half the lemon, 1 tsp Shawarma Spice Blend (2 tsp for 4 servings), and ¼ tsp sugar (½ tsp for 4). (Use the remaining Shawarma Spice Blend as you like.) Taste and season with salt and pepper. Reserve half the sauce in a small bowl for serving.

3

• Add chicken to medium bowl with remaining sauce; stir until thoroughly coated.

4

• Wrap tortillas in damp paper towels; microwave until warm and pliable, 30 seconds.

5

• Place tortillas on a clean work surface. Add chicken, a few cucumber slices (we used 3-5 slices), and as many shredded carrots as you like in a line on the bottom third of each tortilla. Fold up bottom side of each tortilla over filling, then fold over left and right sides toward filling. Roll up tortillas, starting with filled sides, to form wraps.

6

• In a second medium bowl, combine remaining cucumber, any remaining shredded carrots, and remaining lemon juice; season with salt and pepper to taste.

7

• Halve wraps on a diagonal. Divide wraps and salad between plates. Serve with reserved sauce on the side for dipping or drizzling.