The Med Wrap

This, served with a side of some pasta salad is a winner! Make the chicken for dinner the night before and use the left overs for the wrap for a great 2 in 1!

Ingredients (Makes 2 wraps):

• 2 large whole wheat or spinach tortillas

• ½ cup hummus (any flavor: classic, roasted red pepper, etc.)

• ½ cup crumbled feta cheese

• ½ cup cherry tomatoes, halved

• ½ cucumber, thinly sliced

• ¼ red onion, thinly sliced

• ¼ cup kalamata olives, sliced

• ½ cup shredded lettuce or baby spinach

• 1 grilled chicken breast or falafel

• 1 tbsp olive oil

• 1 tsp dried oregano

• ½ lemon (for squeezing)

  Tzatziki for serving

• 1 cup Greek yogurt (full-fat for best texture)

• ½ cucumber, grated and squeezed to remove excess water

• 1 clove garlic, minced

• 1 tbsp extra virgin olive oil

• 1 tbsp fresh lemon juice

• 1 tbsp fresh dill, chopped (or 1 tsp dried dill)

• ½ tsp salt

• ¼ tsp black pepper

Instructions:

1. Lay the pitas flat and spread a generous layer of hummus across each one.

2. :Add lettuce (or spinach), sliced cucumber, cherry tomatoes, red onion, and olives. Place grilled or marinated chicken on, great to use from night before.

3. Crumble feta cheese over everything, drizzle with olive oil, and sprinkle oregano. Squeeze a little lemon juice for extra zest.

4. Fold in the sides of the tortilla and roll it up tightly.

5. Cut in half and enjoy immediately, or wrap it in parchment paper for a grab-and-go meal

   Make Tzatziki:

1. Grate the cucumber, then squeeze out excess liquid using a clean towel or paper towel.

2. In a bowl, combine Greek yogurt, grated cucumber, minced garlic, olive oil, lemon juice, dill, salt, and black pepper.

3. Let it sit in the fridge for at least 30 minutes for flavors to meld. Serve chilled as a dip, sauce, or spread!