About this recipe:Deliciously tasty chicken wraps flavoured with feta and sun-dried tomatoes, with a healthy dose of greens, too. You can get creative and alter the recipe to your taste - for example, use pesto mayo instead of the salad dressing, or use crumbled goat cheese instead of the feta.
Makes: 4 chicken wraps
2 skinless chicken breast fillets
4 tablespoons sun-dried tomato salad dressing or Italian salad dressing
8 sun-dried tomatoes
225ml boiling water
5 tablespoons crumbled feta cheese
100g fresh spinach leaves, torn
4 wholmeal tortilla wraps
4 tablespoons sun-dried tomato salad dressing
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In a large resealable plastic bag, combine chicken breasts and 4 tablespoons dressing. Seal, and refrigerate for several hours.
Preheat barbecue or grill for high heat. Combine sun-dried tomatoes and hot water in a small bowl. Set aside for 10 minutes, drain and cut tomatoes into thin slices.
If barbecuing, lightly oil BBQ cooking grate. Discard marinade, and place chicken on barbecue, or under the grill. Cook for 12 to 15 minutes, turning once, or until done.
Cut chicken into strips, and place in a medium bowl with sliced tomatoes, feta and spinach. Toss with remaining 4 tablespoons dressing. Distribute mixture between the four tortillas, and wrap. Either cut in half and enjoy cold, or place briefly back under the grill until the tortilla turns warm and crispy.
You can easily use leftover roast chicken for this sandwich! It'll taste just as good and be easier to make, too.
If you use sun-dried tomatoes packed in oil, you don't need to soak them in hot water. You could also use sun-blush tomatoes for this wrap.