Greek Chicken Tortilla Roll-Ups

  • Makes: 5 servings
  • Prep: 20 mins
  • Marinate: 3 hrs
  • Cook: 10 mins 350°F
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Greek Chicken Tortilla Roll-Ups
Ingredients
1
pound skinless, boneless chicken breasts, cut into thin, bite-size pieces
2
tablespoons olive oil
2
tablespoons lemon juice
1
tablespoon Dijon-style mustard
2
1
teaspoon dried oregano, crushed
1/8
teaspoon pepper
1/2
cup plain low-fat yogurt
3/4
cup peeled, seeded, and coarsely chopped cucumber
1
clove garlic, minced
1/4
10
7 inches flour tortillas
3
cups shredded lettuce
Directions
  1. Place chicken in a plastic bag set in a deep bowl. For marinade combine oil, lemon juice, mustard, the 2 cloves garlic, oregano, and pepper. Pour marinade over chicken in bag. Seal bag; turn to coat chicken. Refrigerate for 3 to 24 hours, turning bag occasionally.
  2. For sauce, combine the yogurt, cucumber, the 1 clove garlic, and dillweed in a small bowl. Cover and chill until serving time.
  3. Heat a large nonstick skillet over medium-high heat. Add half of the chicken and marinade. Cook and stir for 2 to 3 minutes or until chicken is no longer pink; drain. Repeat with remaining chicken and marinade.
  4. Meanwhile, wrap tortillas in foil. Heat in a 350 degree F oven for 10 minutes. To serve, place a scant 1/3 cup of the chicken and a generous tablespoon of sauce on each flour tortilla. Top with shredded lettuce and roll up. Makes 5 main-dish servings.
From the Test Kitchen
Menu Suggestion:

Make it a meal with Caesar salad, hard rolls, and sparkling water.

Nutrition Facts (Greek Chicken Tortilla Roll-Ups)
    Per serving:
  • 402 kcal cal.,
  • 14 g fat
  • (2 g sat. fat,
  • 49 mg chol.,
  • 472 mg sodium,
  • 43 g carb.,
  • 1 g fiber,
  • 25 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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