Ingredients
- 8 flour (408 grams) tortillas (8" size)
- 280 grams cooked chicken (cut in bite size pieces, 2 cups)
- 1 red onion (med onion, cut in half and thin sliced)
- 1 pound tomatoes, sliced (4 plum tomatoes)
- 1 1/2 to 2 cups lettuce, shredded (or fine chopped, I prefer romaine or spinach)
- 1 can (15 ounce) artichoke hearts (drained and diced)
- 1/2 to 3/4 cup olives, cut in half (use your favorites; a mix from the olive bar or deli; or your mix of green, black or kalamata)
- 1 to 1 1/2 cups feta cheese, crumbled (I use 1 cup, but a few friends like more cheese, so you can use a bit more if you want)
- 1 tablespoon Greek salad dressing (italian salad dressing will work just fine)
How to Make
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Step 1: Chicken and Sandwich Fillings ... Add the chicken, artichokes, olives, and onion to a microwavable dish and toss with the salad dressing. Let it marinate 15 minutes or so as you prepare your tortillas. After the filling has marinated, top with the cheese.
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Step 2: Tortillas ... First you want to warm up the tortillas to make them pliable. Take 4 tortillas, stack them, and wrap them in a damp paper towel and microwave 10-15 seconds on medium low heat. If you stack up all 8, the top and bottom warm up, but the middle ones don't - that is why I make 2 groups. Then, lay out your tortillas and top with the lettuce and tomatoes.
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Step 3: Chicken ... Microwave on medium heat, 30 seconds at a time until the cheese begins to soften and melt - it just takes a minute or so. You don't want to melt it completely - just warm everything up.
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Step 4: Finish and Wrap ... Top each of the tortillas with the warm filling. Roll up and secure with a toothpick - slice and ENJOY!
We hope you enjoy this recipe!
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