Mediterranean Chicken Wraps

With a homemade tzatziki sauce and crumbled feta cheese, this tasty deli chicken wrap is toasted in a panini press for a warm sandwich that can be served for lunch or dinner.


15 min

  • 4 strips Zabiha Halal Breakfast Chicken Strips, cooked
  • 4 slices Naturally from the Farm Oven Roasted Cooked Chicken Breast Deli
  • 1/4 cup (60 mL) packed shredded cucumber
  • 1/4 tsp (1 mL) salt
  • 1/2 cup (125 mL) Greek yogurt
  • 1 tbsp (15 mL) lemon juice
  • 1 tbsp (15 mL) finely chopped fresh parsley
  • 2 tsp (10 mL) finely chopped fresh dill
  • 1 clove garlic, minced
  • Pinch dried oregano
  • 4 large whole wheat tortillas (10 inch/25 cm)
  • 1 cup (250 mL) jarred roasted red peppers, well drained and sliced
  • 1/4 cup (60 mL) crumbled feta cheese
  • 1 stalk celery, thinly sliced

1. Toss cucumber with salt; place in colander set over bowl. Let stand for 15 minutes. Squeeze out any remaining moisture.

2. Stir together yogurt, cucumber, lemon juice, parsley, dill, garlic and oregano; spread 2 tbsp (30 mL) tzatziki sauce down along centre of each tortilla, leaving 1-inch (2.5 cm) border. Top with chicken strips, chicken slices, red peppers, feta cheese and celery.

3. Fold up bottom of tortilla over filling, then fold in sides and roll up tightly starting from bottom.

4. Preheat panini grill according to manufacturer’s instructions. In 2 batches, grill wraps for 3 to 5 minutes or until tortilla is grill-marked and filling is heated through. Cut each wrap in half; serve with remaining tzatziki sauce.


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