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Kevin Curry

Mediterranean Greek Chopped Salad (Wrap)

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This recipe for a flavorful and nourishing Greek chopped salad with lemon vinaigrette is a great way to enjoy a satisfying meal on the go. The wrap is packed with a variety of delicious and healthy ingredients, including cooked chicken breast, goat cheese crumble, romaine and Boston lettuce, fresh parsley and basil, red onion, cucumber, cherry tomatoes, and Kalamata olives (optional). The wrap is held together with a whole wheat tortilla, which adds some extra fiber and nutrients to the dish.
To begin, you’ll need to gather all of the ingredients listed above. Then, mix together the ingredients for the lemon vinaigrette (including lemon juice, olive oil, oregano, minced garlic, apple cider vinegar, sea salt, and pepper) in a bowl and season to taste. Once the vinaigrette is fully mixed, place all of the salad ingredients on a large cutting sheet and use a sharp knife to chop everything up to your desired thickness. Add the chopped Greek salad to a mixing bowl, then pour in a serving of the lemon vinaigrette and mix everything together with a spatula.
To assemble the wrap, place some of the salad mixture onto a whole wheat tortilla, then fold in the sides and tightly roll it up. You can enjoy any leftover chopped salad by itself, or save it for another meal. This recipe makes enough salad and vinaigrette for three servings, so you can easily adjust the quantities if you need to make more or fewer wraps. With its delicious combination of flavors and textures, this chicken wrap with lemon vinaigrette is sure to be a hit with the whole family.
Overall, salad recipes can be boring, but this recipe is a great option for anyone looking to enjoy a healthy and satisfying meal that’s quick and easy to prepare. Whether you’re in a rush and need something to take on the go, or you’re looking for a tasty lunch or dinner option, this chicken wrap with lemon vinaigrette is sure to hit the spot.

Here’s a Mediterranean Greek-inspired chopped salad recipe as part of my Chopped Salad series! Remember, the wrap is optional and you can use whatever type of animal or vegan protein YOU prefer!

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Mediterranean Greek Chopped Salad (Wrap)

Ingredients

* Optional Substitution Note

for 1 wrap or salad:

  • 1 10-inch whole wheat wrap
  • 5oz chicken breast, cooked
  • 1/8 cup goat cheese crumble
  • 3 Romaine leaves
  • 2/3 cup Boston (or butter) lettuce
  • 1/3 cup fresh parsley
  • 1/4 cup fresh basil
  • 1/3 cup chopped red onion
  • 1/3 cup cucumber
  • 5 cherry tomatoes (cut in halves)
  • 5 (or 15g) Kalamata olives, pitted (optional)
  • Lemon vinaigrette for 3 servings
    • Juice from 1 large lemon
    • 2 tablespoons extra virgin olive oil
    • 1/2 dried oregano
    • 1 teaspoon minced garlic
    • 1 1/2 teaspoon Bragg Apple Cider vinegar
    • pinch of sea salt
    • generous pinches of pepper to taste

Steps

Step 1

In a bowl, mix together the ingredients for the lemon vinaigrette and season to taste with sea salt & pepper.

Step 2

Place all the salad ingredients on a large cutting sheet, and using the longest and sharpest knife you have, begin to chop up the salad to desired thickness.

Step 3

Once the salad is chopped, add it to a mixing bowl then add 1 serving of lemon vinaigrette. Mix the salad together with a spatula, then place some of the contents on whole wheat tortilla. Fold in the sides and tightly roll up the wrap.

Step 4

Enjoy any leftover chopped salad by itself.

Approximate macros for one 10-inch whole wheat tortilla:

200 calories, 30g carbs, 6g fat, 8g protein, 6g fiber, 3g sugar

Approximate macros for 1 wrap with dressing:

645 calories, 48g carbs, 23g fat, 58g protein, 13g fiber, 9g sugar

Mediterranean Greek Chopped Salad (Wrap)

Kevin Curry



Category
Calories 445

for 1 wrap or salad:

  • 1 10-inch whole wheat wrap
  • 5oz chicken breast, cooked
  • 1/8 cup goat cheese crumble
  • 3 Romaine leaves
  • 2/3 cup Boston (or butter) lettuce
  • 1/3 cup fresh parsley
  • 1/4 cup fresh basil
  • 1/3 cup chopped red onion
  • 1/3 cup cucumber
  • 5 cherry tomatoes (cut in halves)
  • 5 (or 15g) Kalamata olives, pitted (optional)
  • Lemon vinaigrette for 3 servings
    • Juice from 1 large lemon
    • 2 tablespoons extra virgin olive oil
    • 1/2 dried oregano
    • 1 teaspoon minced garlic
    • 1 1/2 teaspoon Bragg Apple Cider vinegar
    • pinch of sea salt
    • generous pinches of pepper to taste

  1. In a bowl, mix together the ingredients for the lemon vinaigrette and season to taste with sea salt & pepper.

  2. Place all the salad ingredients on a large cutting sheet, and using the longest and sharpest knife you have, begin to chop up the salad to desired thickness.

  3. Once the salad is chopped, add it to a mixing bowl then add 1 serving of lemon vinaigrette. Mix the salad together with a spatula, then place some of the contents on whole wheat tortilla. Fold in the sides and tightly roll up the wrap.

  4. Enjoy any leftover chopped salad by itself.



Nutrition per serving

Calories445cal
Protein50g
Fats17g
Carbs18g
Fiber7g
Sugar6g
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Details

Nutrition per serving

Calories445cal
Protein50g
Fats17g
Carbs18g
Fiber7g
Sugar6g
About Kevin - author

ABOUT THE AUTHOR

Hey, I'm Kevin

My name is Kevin. My life changed when I realized that healthy living is a lifelong journey, mainly won by having a well-balanced diet and maintaining an active lifestyle.

By experimenting in the kitchen and sharing my meals on Tumblr, I learned healthy eating is not boring! By making a few adjustments to my favorite foods, I could design a diet that could help me achieve my wellness goals while satisfying my desire for BANGIN food! 😅 Now I try to help people around the world realize that same level of freedom in eating regardless of budget. Welcome, let's #DemocratizeWellness together!