Greek Crunchwrap

Ingredients

• 160 g Chicken fillet
• 1 Whole-wheat wrap
• 0.5 Lemon juice (Juice of ½ lemon)
• 1 tsp Olive oil (For marinating the chicken)
• 0.5 tsp Dried oregano
• 0.25 tsp Dried thyme
• 5 Kalamata olives (Finely chopped)
• Salt (To taste)
• Black pepper (To taste)
• 70 g Grilled red pepper (For the sauce)
• 30 g Chickpeas (For the sauce)
• 1 tbsp Balsamic vinegar (For the sauce)
• 1 tsp Olive oil (For the sauce)
• 25 g Light feta (For topping)
• 40 g Cucumber (For topping)
• 50 g Cherry tomatoes (For topping)
• Arugula (A handful, for topping)

Steps

1. 1

   Marinate the chicken fillet with the lemon juice, oregano, thyme, chopped Kalamata olives, olive oil, salt, and black pepper.

2. 2

   Bake or cook the marinated chicken until golden brown, then slice it into pieces.

3. 3

   Blend the grilled red pepper, chickpeas, balsamic vinegar, and olive oil until smooth and creamy.

4. 4

   Spread the roasted red pepper sauce over the whole-wheat wrap.

5. 5

   Top the wrap with the sliced chicken, feta, cucumber, cherry tomatoes, and arugula.

6. 6

   Fold the wrap closed, then cook it on both sides until golden brown and crisp.

7. 7

   Cut the crunchwrap in half and serve immediately.

Notes

The source states a total preparation time of 20 minutes and provides no oven or pan temperature or specific cooking time. Adjust cooking until the chicken is fully cooked and the folded wrap is golden brown on both sides.

Nutrition per serving

• main
• Greek-inspired
• high-protein
• crispy
• pan-cooked
• quick meal
• lunch