Grilled Chicken Pepperoncini Feta Wrap!!! I’m in my wrap era — maybe it’s the warm weather, but I am digggging loaded wraps right now (posted a Turkey Pimento one in my newsletter last week) !!!
This one’s made with chicken, avocado, romaine, pepperoncini, red onion, feta, Greek yogurt, and red wine vinegar. Filling and refreshing!! Bring this one to the beach or lake this summer.
RECIPE (serves 2)
Chicken
¾ lb thin boneless skinless chicken breasts (pound your chicken if using regular chicken breasts)
1 tsp olive oil
1 tsp bay seasoning
Pinch of smoked salt
Wrap
2 burrito sized tortillas (I used a spinach wrap)
2 cups chopped romaine
½ avocado, finely chopped
⅓ cup chopped pepperoncini
1/3 cup finely chopped red onion
¼ cup feta
¼ cup Greek yogurt
1 tbsp red wine vinegar
Salt and pepper
Start by prepping your chicken. I cooked mine on the grill pan, but you can use a real grill or a regular pan too! Add chicken breasts to a bowl and toss with olive oil, bay seasoning, and smoked salt. Heat your pan on medium high with a little extra oil, and cook the chicken for 4-6 minutes on each side until chicken is browned and cooked through. Let cool slightly, and then chop up into smaller pieces.
Add romaine, chopped chicken, avocado, pepperoncini, red onion, and feta to a large bowl. Add the Greek yogurt and red wine vinegar, plus a little salt and pepper. Toss together until everything is evenly coated.
Split filling between two tortilla wraps, and fold into a wrap!