Stuffed Greek Chicken Wrap

Bush’s

1 (16 oz.) can garbanzo beans, drained

4 or 6 (8-inch) flour tortillas

1 cup romaine lettuce, shredded

¼ cup Italian or Greek dressing

¼ cup plain yogurt

1 cup chicken, cooked and shredded

1 small cucumber, peeled, seeded, and diced (about ½ cup)

¼ cup red onion, thinly sliced

1 small tomato, cored and chopped (about ½ cup)

½ cup crumbled feta cheese

6 Kalamata olives, pitted and chopped or sliced

No chickpeas to be found at Ken's so I made do with Cannellini beans. It still tasted good.

Place half the beans in a saucepan; mash gently with a potato masher or the back of a fork. Stir in remaining whole beans; heat through. Cover and set aside. Arrange tortillas on counter, place lettuce evenly in the center of each. Mix yogurt and dressing in a small bowl. Combine remaining ingredients with bean mixture, adding the yogurt and dressing mixture last. 

So many delicious things.

It all combines surprisingly well!

Divide mixture onto prepared tortillas. Fold in sides of tortilla and roll up tightly serve warm or cold.

We had it warm the first day and cold the second. Cold was a little better, we thought.

My Rating: 4/5 "If you're like me and you live in an area without Mediterranean food, this will do a little bit to scratch that itch. Even if you're not, this is a wonderfully tasty and healthy meal. A little bulky to eat, but that's just because there's so much goodness packed into it!"