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Greek Chicken Salad Wraps


Units Scale
  • 1 (16 oz) can Bush’s Garbanzo Beans or Reduced Sodium Garbanzo Beans, drained
  • 1/4 cup Italian of Greek dressing
  • 1/4 cup greek yogurt or light sour cream
  • 1 cup cooked chicken, diced or shredded
  • 1/2 cup diced cucumber
  • 2 Tbsp diced red onion
  • 1 roma tomato, cored and diced
  • 6 (8 inch) flour tortillas, warmed slightly for easy rolling
  • 1 cup spinach
  • 1/2 cup feta cheese
  • 6 olives (regular or Kalamata), quartered


  1. Place half of the garbanzo beans in a large bowl. Gently mash with a potato masher or fork.
  2. Add the remaining garbanzo beans, dressing, yogurt, chicken, cucumber, onion, tomato, feta, and olives to the bowl. Gently stir until well coated and and combined.
  3. Lay out the tortillas out on the counter and place some spinach down the center of each. Place a couple of spoonfuls of the chicken salad mixture in the center of each tortilla on top of the spinach. Serves 6.
  4. Roll up each tortilla tightly and serve.
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