Chicken tortilla with Greek salad
A leftover makeover idea
I love quick and simple dinner recipes like this chicken tortilla. The idea of adding Greek salad came from having a little leftover in the fridge. Some of my best tortilla ideas are born from using up leftovers. I often make this recipe for both lunch and dinner. Its flavor always brings out that Mediterranean, summer vibe that gives me a little extra boost of good mood.
Chicken Tortilla with Greek Salad
A leftover makeover idea
Ingredients
For the chicken
- 2 slices (100 g) chicken breast fillet
- 1 teaspoon roasted chicken seasoning salt
- 1 teaspoon olive oil
- 2 whole wheat tortilla wraps
For the Greek salad
- 100 g feta cheese (light)
- 2 tomatoes
- 1 cucumber
- 1 small red onion
- 1 pinch dried basil
- 1 pinch dried oregano
- a few drops of olive oil
For the dressing
- 125 g Greek yogurt
- ½ lime juice
- 1 pinch salt
Other
- 2 baby gem lettuce (aka little gem lettuce) leaves per serving
Instructions
- For the Greek salad, cut the feta cheese, tomatoes, cucumber, and onion into small cubes. Place them in a bowl, drizzle with olive oil, and season with oregano and basil. Mix well. It’s worth letting it rest in the fridge for a while so the flavors can come together.
- Clean the chicken breast and cut it into strips. Season it and drizzle with olive oil. Mix well and let it sit for 5-10 minutes, then fry until golden brown in a hot pan. Set aside.
- Place the yogurt in a bowl, squeeze in the lime juice, and season with salt. Set aside.
- Toast the tortilla wrap in a pan without oil. Fry both sides until golden brown, then remove and spread with the yogurt dressing.
- Layer on the fried chicken, the Greek salad, and a few lettuce leaves. Drizzle with a little more dressing, then roll it up and serve immediately.
Calories and macros
1 serving
Energy: 420 calories
Protein: 34 grams
Carbohydrates: 39 grams
Fat: 13 grams
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