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This recipe was printed by Mission Foods.   It's great for breakfast on the run, a snack or for any meal.  There's notes (*) on sneaky changes.

Greek Salad Roll Ups

4 Mission Burrito Size Flour Tortillas 
3/4 cup sour cream   (* reduced fat a good choice)
1 1/2 teaspoons crushed garlic  (* one or two cloves, minced)
3/4 teaspoon onion powder

2 chicken breasts
1/4 cup Italian dressing   (* fat free works, too)
3/4 cup diced tomatoes
1 can black olives, drained  and chopped (* Note)
3/4 cup peeled & seeded cucumber, chopped
1 tablespoon fresh lemon juice  (* bottled juice works if necessary)
2 cups mixed salad greens  (* go for some dark green ones)

*  Possible sneaky additions; choose from:
1/4 cup finely chopped celery
1/4 cup thinly sliced radishes
a few broccoli sprouts
chopped watercress
salsa

thin avocado slices
Swiss or muenster cheese, sliced into matchsticks

Marinate the chicken in dressing 2 hours to overnight.  Mix garlic, onion and sour cream.  Combine tomatoes, olives, cucumber, lemon juice and 1/2 cup of the sour cream mixture.

Grill chicken, let cool and cut into very thin strips. 

Spread each tortilla with 1 tablespoon of sour cream mixture.  Layer one quarter of chicken strips on tortilla, top with one quarter of  the vegetable mixture and 1/2 cup of salad greens.  Fold in sides of tortilla and roll up tightly.  Cut on a diagonal and serve.

Serves 4.   Cooking time, 15 to 20 minutes.  (Less if you slice the chicken into thin layers before marinating).  Prep time, 5 minutes, making it an excellent choice for hurried breakfasts.


Although the Mission people won't appreciate it, this recipe works fine to stuff pitas, also.   We like tortillas better; you can use the smaller size for wee folk.   If  you make everything except putting it together the night before, it's a snap in the morning.  Even with cold cooked chicken it's delicious.     

Note:   In interest of economy, we often use half of a15-ounce can of olives, freezing the rest.

 

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