greek chicken wraps

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 tbsp olive oil
• 1/2 cup chopped red onion
• 1 cup chopped Kalamata olives
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh dill
• 1/4 cup lemon juice
• 1 tbsp dried oregano
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 8 large tortillas
• Optional: Lettuce, tomato, cucumber for serving

Instructions

1. In a large skillet, heat olive oil over medium heat.
2. Add chicken cubes and cook until browned and cooked through, about 6-8 minutes.
3. Add chopped red onion and cook for 2 minutes, until softened.
4. Stir in Kalamata olives, feta cheese, dill, lemon juice, oregano, and garlic powder.
5. Season with salt and pepper to taste.
6. Warm tortillas according to package instructions.
7. Fill each tortilla with the Greek chicken mixture.
8. Fold the sides in and roll up tightly.
9. Serve immediately with lettuce, tomato, and cucumber if desired.

Notes

• For a spicier wrap, add a pinch of red pepper flakes to the chicken mixture.
• You can prepare the chicken mixture ahead of time and store it in the refrigerator for up to 3 days.
• To prevent soggy wraps, do not overfill them with sauce or wet ingredients.
• Use a panini press or skillet to lightly toast the wraps for a warm, crispy texture.