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Mediterranean Chicken Wrap


Chicken provides a great source of protein, while the tapenade adds healthy fats. Artichoke hearts and tomato bring fiber to the table. The whole-wheat wrap offers a better carb choice than a white wrap.

  • Prep:
  • Total Time:
  • Servings: 1

Source: Body+Soul, September 2008


  • 1 chicken cutlet (3 ounces)
  • Coarse salt and ground pepper
  • 1 whole-wheat wrap, 10 inches
  • 1 tablespoon olive tapenade
  • 2 canned artichoke hearts, squeezed dry and thinly sliced
  • 1/2 small tomato, thinly sliced
  • 1/4 cup mixed baby greens


  1. Heat broiler with rack 4 inches from heat. Season chicken with salt and pepper and broil until opaque throughout, 4 to 5 minutes; let cool.

  2. Spread bottom of wrap with the olive tapenade. Layer with chicken, artichoke hearts, tomato, and baby greens; season with salt and pepper. Fold tortilla to seal.

Cook's Notes

Night before: Cook the chicken. The next morning, combine all the ingredients in this sandwich and wrap tightly in wax paper or a cloth napkin for easy transport.

Reviews Add a comment

  • MS10894947
    22 SEP, 2009
  • kimbo009
    12 SEP, 2009
    Where is the recipe???
  • ChefTBaks
    9 SEP, 2009
    Sissy: Artichoke hearts can be frozen. I buy them frozen sometimes.
  • Sissy
    28 MAR, 2009
    i think we should take for granted that 'control' is correct!! which then begs the question: how long can one keep canned artichokes (removed from the can, of course!) in the fridge, and i wonder if they can be frozen?
  • Jbird50
    8 NOV, 2008
    Was the measurement of artichoke hearts ever confirmed? Does sound like a lot of artichoke in one wrap
  • Control
    25 AUG, 2008
    Sounds great. But is the "2 cans artichoke hearts" correct? For a recipe that serves 1 I'm thinking maybe it was supposed to say "2 canned artichoke hearts" lol