- Yield: 4 Servings
- Prep Time:15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- 4 Frescados Carb Fit Tortillas
- 1/2 lb boneless skinless chicken breast (about 1)
- 2 tbsp olive oil, divided
- 1 tsp Greek seasoning
- 1/2 English cucumber, peeled, halved lengthwise and seeded
- 1 tsp salt
- 1 cup plain Greek yogurt
- 2 cloves garlic, minced
- 2 tbsp finely chopped fresh mint
- 1/3 cup sliced pitted black olives
- 1/3 cup thinly sliced red onion
- 1/2 cup crumbled feta cheese
Preheat grill to medium-high heat; grease grate well.
Brush both sides of chicken with 1 tbsp oil and rub with Greek seasoning. Grill, turning once, for 10 to 16 minutes or until well-marked and cooked through. Decrease grill temperature to medium heat. Let chicken rest for 5 minutes, then thinly slice.
Meanwhile, into medium bowl and using large holes of box grater, grate cucumber. Toss with salt. Let stand for 5 minutes. Squeeze out excess moisture.
In small bowl, stir together cucumber, yogurt, garlic, and mint.
In another small bowl, add olives, onion, and remaining oil; stir to coat.
Warm tortillas according to package directions.
Arrange one tortilla on cutting board. Cut a slit from the center of tortilla to the edge. Going in a clockwise direction, spread one-quarter tzatziki on one quarter, add one-quarter chicken to second quarter, add one-quarter olive mixture to third quarter, and one-quarter feta to the last quarter. Fold tzatziki quarter over chicken quarter, then over olives, then feta, enclosing all fillings. Repeat with remaining tortillas, tzatziki, chicken, olive mixture and feta.
Grill wraps, turning once, for 2 to 4 minutes or until grill-marked and toasted.
Substitute chicken with grilled eggplant. Slice eggplant lengthwise into 1/2-inch-thick slices. Brush with 1 tbsp olive oil and sprinkle with Greek seasoning. Grill over medium-high heat, turning once, for 6 to 10 minutes or until well-marked and tender. Chop eggplant slices before assembling.
Alternatively, toast wraps in skillet or panini press.