Why give?

Greek veggie, chicken and cheese wrap

Wrap up this tasty vegetable mixture, chicken and zingy feta cheese in a pita with a luscious yogurt dip on the side, and your lunch will be the envy of your co-workers.
Recipe provided by Dairy Farmers of Canada ©
Greek, veggie and chicken wrap on a cutting board
4 servings / 10 min

Prep 10 min 

  • 1/2 cup (125 mL) 2% plain yogurt
  • 1 tsp (5 mL) grated lemon zest
  • 1 large black olive, minced
  • 4 large lettuce leaves
  • 4 large (about 9 inches/23 cm) whole wheat pita breads
  • 1 cup (250 mL) shredded cooked boneless skinless chicken breast
  • 1 cup (250 mL) chopped English cucumber
  • 1 cup (250 mL) grape or cherry tomatoes, cut in half
  • 2 tbsp (25 mL) very thinly sliced red onion (optional)
  • 2 1/2 oz (70 g) diced feta cheese
  • 1 tsp (5 mL) dried oregano
  1. In a bowl, combine yogurt, lemon zest and olive. Portion into individual containers or one container, cover and refrigerate until serving, for up to 1 day.
  2. Place one lettuce leaf on each pita; arrange chicken, cucumber, tomatoes, onion (if using), feta cheese and oregano in a line down the centre of each, dividing evenly. Fold top and bottom of pita over filling, then roll up pita tightly around filling to enclose.
  3. Wrap tightly in plastic wrap or waxed paper and refrigerate until serving, for up to 4 hours.
  4. To serve, unwrap pita, cut in half crosswise, if desired, and serve with lemon-olive yogurt for dipping or spreading.
Nutritional info per serving (1 of 4)
  • Calories: 312
  • Protein: 22 g
  • Total Fat: 7 g
    Saturated Fat: 4 g
    Cholesterol: 47 mg
  • Carbohydrates: 42 g
    Fibre: 6 g
    Sugars: 5 g
    Added Sugars: 0 g
  • Sodium: 601 mg
  • Potassium: 465 mg