Chicken, Feta Cheese, and Sun-Dried Tomato Wraps

Listed below are side dishes to complement the flavors in this recipe. Choose one starch/whole grain and one vegetable/fruit to create a nutritionally balanced meal.

Choose from:
• Greek salad
• Grilled peaches
• Grilled or steamed artichokes
• Fresh fruit



Use 2 tbsp of olive oil and 2 tsp of balsamic vinegar instead of dressing

Nutrition Content with substitutions (per serving):
390 calories
12.5 g fat
44 mg cholesterol
522 mg sodium
52.3 g carbohydrates
6.1 g fiber
23.4 g protein




2 (4 ounce) Foster Farms Boneless Skinless Chicken Breast Fillets
1/4 cup sun-dried tomato dressing
8 sun-dried tomatoes (not oil packed)
1 cup boiling water
1/3 cup crumbled feta cheese
4 cups loosely packed torn fresh spinach
4 (10 inch) whole wheat tortillas
1/4 cup sun-dried tomato dressing


1. In a large resealable plastic bag, combine chicken breasts and 1/4 cup dressing. Seal, and refrigerate for several hours.

2. Preheat 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.

3. Lightly oil grill grate. Discard marinade, and place chicken on grill. Cook for 12 to 15 minutes, turning once, or until done.

4. Cut chicken into strips, and place in a medium bowl with sliced tomatoes, feta, and spinach. Toss with remaining 1/4 cup dressing. Distribute mixture between the four tortillas, and wrap. Either cut in half and enjoy cold, or place briefly back on grill until the tortilla turns warm and crispy.