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Greek Wrap

Servings: 1

Ingredients

  • 1 Flour Tortilla
  • 2.5 oz. Chicken Strips
  • 3 oz. Iceberg lettuce — shredded
  • 2 oz. Chopped tomatoes
  • 2 oz. Shredded Provolone Cheese
  • 1 whole Cucumber
  • 1 c. Yogurt
  • 1 c. Sour Cream
  • 2 tsp. Garlic Powder
  • 1 tsp. Oregano
  • 1 tsp. Mint
  • 1 pinch Dill
  • 2 tbsp. Olive Oil
  • Salt & Pepper to taste

Instructions

  1. To make the sauce, peel and deseed the cucumber. Shred the cucumber through a cheese grater and place into a bowl. Add the remaining ingredients (except the lettuce, tomatoes, provolone, chicken and tortilla) and mix well. Season with the salt and pepper.
  2. To assemble the wrap, start with the shredded lettuce, shredded cheese, tomatoes and then the chicken.
  3. Drizzle with the cucumber sauce. Roll up and serve.
  4. For 20 potions: 20 flour tortillas 50 oz. (13 lbs.) or 20 each (25 oz.) portions fully cooked oven roasted chicken strips 60 oz. (75 lbs.) shredded iceberg lettuce 40 oz. (5 lbs.) chopped tomatoes 40 oz. (5 lbs.) shredded provolone cheese 20 oz. cucumber sauce
  5. For 20 portions of cucumber sauce (1 oz. each): 1 medium cucumber 1 c. yogurt 1 c. sour cream 1 tsp. garlic powder 1/2 tsp. dried oregano leaves 1/2 tsp. dried mint 1 pinch dillweed (optional) 2 T. olive oil Salt and pepper to taste