MayChild's Mediterranean Greek Wrap

5 ounces Chicken Breast (cooked), no skin, roasted
1 serving Whole Wheat Tortilla, medium (45g)
1 oz Goat Cheese, Soft
.25 cup ROMAIN LETTUCE 1 CUP CHOPPED
.33 cup Parsley
3.3 tbsp Basil
.33 cup, chopped Onions, raw
0.33 cup slices Cucumber (with peel)
5 serving Cherry Tomatoes, Fresh, 1 Tomato
1 serving Black Olives, Black Pearls, medium pitted, 5 olives
1 lemon yields Lemon Juice
2 tbsp Extra Virgin Olive Oil
.5 tsp Oregano, ground
1 tsp Garlic Minced (by MASHELDON)
1.5 tbsp Bragg Apple Cider Vinegar

In a bowl, mix together the ingredients for the lemon vinaigrette, and season to taste with sea salt and pepper.
Place all the salad ingredients on a large cutting sheet. Using the longest and sharpest knife you have, begin to chop up the salad to desired thickness.
Once the salad is chopped, add it to a mixing bowl. Add 1/3 of the lemon vinaigrette, and refrigerate the remaining dressing in a tightly sealed container. Mix the salad together with a spatula, then place some of the contents on a whole-wheat tortilla. Fold in the sides, and tightly roll up the wrap.
Enjoy any leftover chopped salad by itself.


Serving Size: 1 wrap

Number of Servings: 1

Recipe submitted by SparkPeople user MAYCHILD.