Greek Chicken Wraps

This is an Angela original creation. I had leftover flatbread from making Hummus Pizzas (see below), so I threw these together tonight for dinner. Very tasty and healthy, too! I've written the recipe to make 4 wraps--they are big, so plan on 1-2 wraps per person. Serve with pita chips and hummus or fries to make a meal.

Ingredients

3 Tbsp olive oil
4 pitas or flatbread rounds
1 pound boneless chicken breast tenderloins

Cavender's Greek seasoning (available on spice aisle in most grocery stores/Walmart)

1/2 cucumber, sliced into fourths lengthwise, then chopped
1 large ripe tomato, diced
1/2 medium red onion, chopped
handful of pitted kalamata olives, coarsely chopped
2 cups of chopped romaine lettuce

2-3 Tbsp. bottled Greek dressing

1/4 cup feta cheese

Preheat a skillet to medium heat with 2 Tbsp. olive oil. Season chicken tenderloins on both sides with Cavender's seasoning. Add chicken to pan and cook until lightly brown on both sides, 2-3 minutes per side. Cover with lid and turn off heat under pan, and allow chicken to sit and finish cooking through while you assemble the filling. Just before serving, remove to cutting board and coarsely chop chicken into bite-sized chunks.

In a medium bowl, combine cucumbers, tomato, onion, kalamatas and romaine. Add Greek dressing and toss until well-coated.

In a large skillet, heat 1 Tbsp. of olive oil over medium-low heat. add flatbreads, one at a time, to skillet until warm on both sides. Remove from heat and fold into a clean kitchen towel to keep warm.

To assemble: place a scoop of chicken on top of warmed flatbread. Top with veggies and sprinkle with 1-2 Tbsp. of feta cheese. Serve immediately.