Mediterranean Chicken Wraps | Fresh, Flavorful, and Easy to Make!

Preheat your oven to 400°F (205°C). Line a sheet pan with parchment paper for easy cleanup.

In a food processor, combine white onion, red bell pepper, garlic cloves, parsley, cilantro, fresh dill, and olive oil. Pulse until finely chopped. Transfer the mixture to cheesecloth or nut milk bag and squeeze out the excess moisture. Reserve the liquid and vegetables for later!

To the ground chicken, add the squeezed vegetable-herb mixture, 1 tablespoon olive oil, and spices. Mix thoroughly using clean hands or a spatula until well combined.

Spread mixture evenly onto the sheet pan (about 1 inch thick). Use a knife or spatula to score into kebab strips. Bake for 20 minutes, then broil on high heat for 3 minutes. Check the internal temperature of the chicken with a meat thermometer—it should reach 165°F or 75C.

Mix Greek Dressing ingredients and stir together.

While chicken is cooking, in a bowl, combine spring mix, thinly sliced red onion, cherry tomatoes quartered, cucumber, feta cheese, Kalamata olives, and drizzle with the Greek dressing.

In a bowl, whisk together tahini, lemon juice, garlic cloves, cilantro, dill, Greek yogurt, and reserved vegetable juice. Add reserved veggie juice, 1 tablespoon at a time, until the sauce reaches your desired consistency. Salt to taste.

Equipment Needed

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Allergens