I love an excuse to cook with feta cheese, and what better option than a Greek salad? There's several flavors and textures that go into this wrap, but it's quite simple to assemble. Paired with feta stuffed tomatoes, you get quite the Greek feast!
Greek Chicken Salad Wraps
1 tablespoon olive oil
1 pound boneless, skinless chicken breasts, cut into 1 inch pieces
Salt and pepper to taste
6 ounces spinach
1 cucumber, seeded and cut into 1/2 inch pieces
2 large avocados, peeled, pitted and cut into 1/2 inch pieces
1/4 cup minced red onion
1/4 cup diced tomato
1/3 cup Greek vinaigrette salad dressing
1 4-ounce container feta cheese
6 large spinach tortillas
Heat a large nonstick skillet on medium heat and warm oil. Add chicken breast and season with salt and pepper. Cook until done, about 6 to 8 minutes.
In the meantime, combine spinach, cucumber, avocado, onion, tomato, vinaigrette and feta in a large bowl. Once chicken is cooked, add to bowl. Divide into 6 tortillas and fold into wraps. Serve with feta stuffed tomatoes and lemon dill rice.
Feta Stuffed Tomatoes
6 large tomatoes, tops, seeds and membrane removed; reserve membrane
3 tablespoons red onion, minced
1 clove garlic, minced
1/2 cup bread crumbs
1/2 cup feta cheese
2 tablespoons fresh dill, chopped
Preheat the oven to 375 degrees. Lightly grease a baking dish and place tomatoes on it. Heat a nonstick skillet to medium heat and saute onion and garlic for about 3 minutes. Add in chopped reserved tomato membrane. Remove from heat and mix in a bowl with bread crumbs, feta and dill. Divide mixture evenly and stuff each tomato. Bake in oven about 20 minutes or until cheese is melting and bread crumbs are toasted.
For the rice, combine 2 cups prepared rice with 2 tablespoons fresh chopped dill and 1 tablespoon lemon juice. Enjoy!