Greek Crunchwrap

5 from 4 votes

The ultimate Greek inspired Crunchwrap Supreme, made with lemon oregano shredded chicken, a sweet and creamy roasted red pepper sauce, pita chips and lots of veggies!

Prep Time15

Cook Time30

Total Time45

Course: Sandwiches/Wraps

Cuisine: American

Servings: Crunchwraps

Calories: 1240kcal

Author: Elaine S.

Ingredients

For the chicken

1 1/2 lbs boneless skinless chicken breasts about 2 large
1/4 cup fresh lemon juice
1/4 cup olive oil
1 tsp thyme
1 1/2 tsp oregano
10-12 pitted kalamata olives chopped
1 tbsp olive brine optional
1 tsp kosher salt

For the roasted red pepper sauce

4 large roasted red peppers drained and patted dry
1/2 cup chickpeas drained and rinsed
3 tbsp toasted pumpkin seeds*
3 tbsp balsamic vinegar
1 tbsp olive oil
3/4 tsp sugar
1/2 tsp kosher salt + more to taste

To assemble

4 burrito sized tortillas
6 oz feta cheese
2 oz pita chips about 20 chips
1/2 Persian cucumber sliced
1 cup cherry tomatoes sliced
Arugula

Instructions

To make the chicken, add all marinade ingredients to a container. Nestle in the chicken and ideally let marinate for at least 30 minutes, up to overnight.**
Preheat the oven to 375° F. Bake the chicken for 30-35 minutes or until cooked through. (see notes for instant pot option)*** Once its cool enough to handle, transer the chicken to a plate and shred with two forks. Return to the marinade and refrigerate until ready to use.
To make the roasted red pepper sauce, combine all ingredients in the bowl of a food processor or high speed blender. Blend until smooth. Add more salt to taste.
To assemble the crunchwraps, use a sharp knife to cut a six inch circle out of two tortillas. I used a corn tortilla I had in my fridge as a guide, but a bowl or circular container would work too. Discard the scraps (or use for tortilla chips later) and set the circles aside.
On a large tortilla, spread a few tablespoons of the roasted red pepper sauce, followed by the shredded chicken. Place pita chips over top then the crumbled feta cheese and the veggies.
To wrap the crunchwrap, place the smaller cut out in the center and working your way around fold the sides in. Place the wrap fold side down in a preheated skillet over medium high heat and cook for 4-6 minutes or until golden brown. Brush the other side with oil and repeat. Serve immediately and enjoy!

Notes

*To taost pumpkin seeds, just place them in a small skillet over medium low heat and cook for about 10 minutes, tossing occasionally until golden brown.

**You can skip marinating the chicken all together, it ust wont be as flavorful

***Instant pot option: Add all ingredients to the bowl of your instant pot plus a half cup of water or chicken stock. Cook on high pressure for 20 minutes and release manually. Continue recipe as follows.

Nutrition