Rotisserie chicken and sun-dried tomatoes enhance this chicken, spinach, and feta wrap. Mix the simple dressing with the chicken, spinach, and wrap for a great lunch or dinner.
If you have leftover cooked chicken, this recipe works too. Rotisserie chicken speeds up the procedure.
– 1/2 cup whole-milk plain strained (Greek-style) yogurt – 1/4 cup crumbled feta cheese – 2 tablespoons finely chopped oil-packed sun-dried tomatoes – 1 tablespoon dried oregano
– 2 teaspoons grated lemon zest – 1/2 teaspoon garlic powder – 1/2 teaspoon crushed red pepper – 1/4 teaspoon ground pepper – 2 cups shredded rotisserie chicken – 4 (10-inch) whole wheat tortilla – 4 cups packed fresh baby spinach
Mix yogurt, feta, sun-dried tomatoes, oregano, lemon zest, garlic powder, crushed red pepper, and pepper in a large basin.
Mash with a fork until mostly smooth, about 1 minute. (Alternatively, mix until creamy, 30–45 seconds.) Add chicken and coat with yogurt.
Place tortillas on a surface. Line the centre of each tortilla with 1 cup spinach and 1/2 cup chicken mixture. Roll burrito-style by folding bottom and side edges over filling. Before serving, cut in half.