Mediterranean Roast Chicken Wrap


Chicken Wrap Recipe | Easiest Way of Making Chicken Wrap | Chicken Wrap by CookNations

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Arby’s NEW Roasted Chicken Wraps! Creamy Mediterranean, & Club.��������

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Mediterranean Roast Chicken Pasta | Jamie Oliver

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How to make Mediterranean roast chicken with spices

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Mediterranean roast chicken #Ad

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Arby’s® CREAMY MEDITERRANEAN CHICKEN WRAP Review!���� | NEW Market Fresh Wraps!

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Grilled Chicken Wrap recipe

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1. In a food processor, mince the garlic. Add the chickpeas, shallots, cilantro, cumin, and 1/2 teaspoon of salt and blend until a coarse puree forms. Scrape down the sides of the bowl. With the machine running, gradually add the lemon juice and sesame oil through the feed tube, scraping the sides down as needed.

The star of the Market Fresh Creamy Mediterranean Wrap is the roast chicken with Italian seasonings. And the Tzatziki sauce. And the banana peppers. And the red onion. And the tomatoes.

And the refreshing green leaf lettuce. And the artisan wrap. It’s basically a star-studded blockbuster hit food item. INGREDIENTS 320 g Roast Chicken 4 whole Wholemeal Wrap 1⅓ medium Avocado 1 large Tomato 1 medium Cucumber ½ medium Red Onion 2 cup Kale 2 wedge Lemon 2 tbsp Reduced Fat Mayonnaise.

Step 1 In a small bowl stir together yogurt, lemon juice, garlic, and dill weed. Evenly divide chicken, spinach, and vegetable strips on tortillas. Spoon yogurt mixture evenly over top. In a large bowl, combine the chicken, feta, yogurt, red peppers, olives, lemon zest, lemon juice, salt and pepper.

Divide the arugula (or spinach) among the tortillas, spreading across the entire tortilla. Spoon the chicken mixture down the center of the tortilla (about 1/4 of the mixture for each tortilla if making 4 wraps), and roll up tightly. Saute until chicken is cooked through and golden, 5 to 7 minutes.

While chicken cooks, set out all other ingredients for assembling wraps (onions, olives, red pepper yogurt sauce, tomatoes, spinach and crumbled feta). Just before serving, place flat breads on a. Divide the chicken strips evenly amongst the tortillas (I weighed my chicken strips after cooking and they were a little over 12 oz total, so each wrap should get about 2 oz of chicken). Sprinkle 2 tablespoons of feta cheese over the chicken on each wrap and then follow with tomato pieces. Chicken tenders are simply coated with olive oil and spices prior to grilling.

Once the chicken is grilled, the only other prep work is chopping the cucumbers and tomatoes. Once that is done, just spread hummus on each tortilla wrap and add your fillings before wrapping it up to enjoy. This recipe comes from Greece, where roast chicken and potatoes are a staple dish. You can use lemon or orange juice in this roast chicken recipe; I like both.

Drizzle the Garlic Aioli down the center of each pita bread, top with the chicken slices and then with the vegetable slices. Sprinkle with more fresh herbs. Fold the sides of the pita over the chicken and vegetables, to form a wrap.

Wrap the second bottom half of the pita wrap in parchment paper or aluminum foil and serve.

List of related literature:

2 In a small mixing bowl or glass measuring cup, combine the olive oil, honey, mint and parsley, lemon juice, lemon peel, garlic, ginger, cumin, red pepper flakes, cayenne pepper, and salt and black pepper.

“Grilling For Dummies” by John Mariani, Marie Rama
from Grilling For Dummies
by John Mariani, Marie Rama
Wiley, 2009

A simple mixture of extra-virgin olive oil, rosemary, and garlic brushed on the chicken during roasting elevated the flavor and crisped the skin further.

“Cook It in Cast Iron: Kitchen-Tested Recipes for the One Pan That Does It All” by Cook's Country
from Cook It in Cast Iron: Kitchen-Tested Recipes for the One Pan That Does It All
by Cook’s Country
America’s Test Kitchen, 2016

We briefly sautéed Mediterranean seasonings in olive oil, strained the mixture and then spread the resulting paste under the skin in our grilled chicken, to infuse the meat with flavor without making the skin soggy.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

Cover dish with: oil and lemon juice, /2 teaspoon salt, Each serving: About 420 calories, plastic wrap and refrigerate, turning and /4 teaspoon pepper.

“Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques” by Susan Westmoreland
from Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques
by Susan Westmoreland
Hearst Books, 2008

Add a layer of the pork and top with the chunks of browned chicken, pancetta, and chopped parsley and thyme.

“Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and Share” by Paula Wolfert
from Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and Share
by Paula Wolfert
HMH Books, 2009

Add a half cup of chicken stock to the pan and bring to a boil; reduce to a simmer and return the chicken to the pan along with a handful of green olives, pitted and chopped.

“Mark Bittman's Kitchen Express: 404 inspired seasonal dishes you can make in 20 minutes or less” by Mark Bittman
from Mark Bittman’s Kitchen Express: 404 inspired seasonal dishes you can make in 20 minutes or less
by Mark Bittman
Simon & Schuster, 2009

In a small bowl, whisk together 2 tablespoons olive oil, the honey, Dijon, garlic, thyme, and ½ teaspoon salt and ¼ teaspoon pepper.

“Damn Delicious: 100 Super Easy, Super Fast Recipes” by Rhee, Chungah
from Damn Delicious: 100 Super Easy, Super Fast Recipes
by Rhee, Chungah
Oxmoor House, Incorporated, 2016

Whisk oil, honey, garlic, lime zest and remaining 2 tablespoons juice, cumin, ½ teaspoon salt, and ½ teaspoon pepper together in small bowl, then drizzle over cooled rice.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

Mix the remaining 2 tablespoons olive oil, the lemon zest, the thyme, and salt and pepper to taste in another bowl; set aside.

“Mastering the Grill: The Owner's Manual for Outdoor Cooking” by Andrew Schloss, David Joachim, Alison Miksch
from Mastering the Grill: The Owner’s Manual for Outdoor Cooking
by Andrew Schloss, David Joachim, Alison Miksch
Chronicle Books LLC, 2010

While chicken is brining, combine oil, parsley, lemon zest and juice, honey, oregano, and ½ teaspoon pepper in medium bowl.

“The Cook's Illustrated Meat Book: The Game-Changing Guide That Teaches You How to Cook Meat and Poultry with 425 Bulletproof Recipes” by Cook's Illustrated
from The Cook’s Illustrated Meat Book: The Game-Changing Guide That Teaches You How to Cook Meat and Poultry with 425 Bulletproof Recipes
by Cook’s Illustrated
America’s Test Kitchen, 2014

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • I cookedd this last night and agree it was not only an easy recipe to do, but tasted great. Loved the pickles too, I will use that in other dishes.

  • Did you get the new Root Beer Float to go along with your wraps? I’m gonna try to grab one as soon as they are available in my area….everything is slow to come out in my area. For example, we are still waiting on the Popeyes Buffalo Ranch Tenders here. Another great review…thank you!

  • Hey Steve love the recipe thanks. Also, is it possible to pickle a bag of cabbage like the onions? I also was thinking about doing some salty bacon with it too.

  • WOW! Thank you so much! Right off the bat, the chicken alone is tasty. The flavor is there. The onions soaked in the red wine vinger, though I had to use white wine vinegar as I was out, and the sour cream schriachi brings out a combination of just awesome flavor. amazing. couldnt wait the two hour miranate…had to try it! hats off to you chef

  • I love making chicken wraps especially on the vinegary/citrus side. Great Idea pickling the red onions ahead of time. I have red onion & cabbage so I’ll be making a slaw out  of it for my next wrap.

  • SO DELICIOUS! made these for lunch today with pita pockets! LOVE the pickled onions with the caramelization of the chicken. way to go!! keep up the great videos! will definitely try more of your recipes!

  • Yes, good idea… I shop at farmers markets and most don’t allow cameras inside. I have tried to film inside but was told to put my camera away. I might secretly film next time ha.. thank you:)

  • I have made this dish for a couple of times now and it’s just getting better and better. Amazing meal to cook for someone you like:)

  • I made this recipe earlier today and the words to come out of my fiancé was, OMG!! THIS IS AMAZING!! It was really delicious and was so simple to make! Thanks Steve!

  • Dude.. This thing looks super tasty! Very well done. Going to make it tonight for sure! Thank you for taking the time to share this and other recipes man.

  • I want to buy a grill pan now! You never disappoint with all your wonderful recipes Steve!!! Always makes me soooo hungry!! I have to try this!! Thank you for sharing your amazing talent and recipes with us!!!

  • Gonna try that Mediterranean tomorrow for lunch. Have you got a Casey’s pizza by you? Just had theirvtaco pizza and it was pretty dang good. Never had or heard of taco pizza before. We will definitely get it again

  • Did this with shrimp. Was delish!! Also did a sour cream, garlic, onion & Worcestershire sauce. My bf doesn’t do spicy. Thanks Steve!! Love your channel and recipes!! So yummy.

  • I’ve never seen entire slices of roast chicken with pasta before. Surely you would slice that into chunks if you actually made this…

  • Hi! looks delicious, If i wanted to keep a jar of those onions on hand, how long would they last and would i just store them in the vinegar mixture??

  • Oh boy I definitely want to make this. I’m curious what the sour cream and siracha taste like. I’m guessing something like a spicy aioli from a sushi restaurant. Also wondering what a balsamic vinegar based marinade would be like with a chicken. Totally gonna make it.

  • Pasta with chicken?…����‍♂️����‍♂️����‍♂️
    I could have accepted potato gnocchi with it!but pasta no way.
    In Italy this is a sacrilege!!,but I know you’re not in Italy so….

  • This looks delicious! I just love how simple you make everything look. Especially for someone like me who doesn’t cook much, makes it less scary

  • Oh also wondering, what’s the difference in taste of pickled red onions when you refrigerate it using cold liquid vs pouring a 3-1 water vinegar ratio with honey, peppercorns, and bayleafs and pouring the strained mixture over the onions?

  • i really dont like these videos when they say the easiest method and then they want specific ingredients, like…greek yogurt. like wtf, if the yogurt is not greek is the recipe going to be harder to make? anyway, when u see this shit u wonder about the rest of the video too

  • I bet this would be Awesome using skinless boneless thighs on the grill and tandoori Naan Bread… Looks Good Steve… I Just bought a Food Truck Trailer…Might do this on my Truck… Yummy looking

  • The sauce tastes amazing but I’d call it the watery Mediterranean wrap bc it’s more watery and runny instead of creamy. Needs to be thicker. I’ve had about 4 of these wraps now, they’re good!

  • Warum kocht er immer so schlampig? Er schält nicht einmal die Tomaten (das ist unangenehm, wenn man in Pasta Tomatenschalen hat). Er ist sogar zu faul sie von den grünen Stängeln wegzumachen. Das Grüne an den Tomaten ist giftig und ich würde das nicht mitkochen, da hätte ich Angst, dass das ganze Essen nur noch nach Tomatenstängeln schmeckt und man sich den Magen verdirbt. Die Basilikumblättchen hat er auch in total unterschiedlich große Stücke gerissen, wahrscheinlich aus Faulheit. Er wäscht die Hände zwischendurch zu selten Aus Faulheit. Und in anderen Videos schält er voll oft die Kartoffeln nicht. Leute die Kartoffeln nicht schälen sind einfach nur faul. Bei einem Koch würde ich erwarten, dass er Kartoffeln für Pellkartoffeln, Salzkartoffeln, Bratkartoffeln, Kartoffelpffer, etc. schält, sonst kann ich auch daheim selber kochen und muss nicht ins Restaurant gehen.

  • Yeah, I would leave the cheese out you really don’t need it for this recipe. The sour cream & sriracha give the wrap an extra lift. thank you:)

  • This looks incredible, the only thing I don’t like is there is a lot of tomato skins that come off those little tomatoes which is annoying to chew and gets stuck in your teeth.

  • When I saw the thumbnail of this video I thought it was a chicken shawarma wrap sandwich. I don’t know if you ever tried it or if you have Arabic restaurants in your area

  • Superb recipe. It was delicious and so suitable for my whole family. My hubby who has GERD enjoyed it too and no issues with his tummy. God bless you Jamie!

  • Arby’s does a good job preparing freshly made wraps and sandwiches definitely need some horsey sauce though thanks for the public service announcement stay safe out there and I hope you have a great 4th of July weekend ������

  • The wrap looked good, nice and refreshing. Your rating was fair based on the price for sure. Hope you have an awesome July 4th!!

  • I just tried this wrap for the first time last week and it’s really good if you like that mix of Greek/Mediterranean tasting food. The only thing I was disappointed with, was my local Arby’s ran out of the banana peppers that day so my wrap was without them. I am not sure if it changed the entire wrap taste or not. It’s very good though. I removed the onions since I cannot eat raw onions but it was a very good wrap.

  • Not sure if this is actually healthy… need to check nutrition info… a lot of these “healthy” options aren’t any better… years ago I used to order tuna salad thinking it was healthy then found out it had more fat and calories than a whopper! I think this sandwich might be healthy option if the tetziki sauce was omitted…

  • I never buy off the healthier side of a fast food menu,so I’ll probably never try this. I’m always “liking” and thumbing up the videos,tho ������

  • Hey hey what’s up endorsement thought I would let you know just in case you didn’t know on July 9 hostess is dropping a smores cupcake flavor at Walmart stores. Should be interesting.

  • If one wanted cheese what kind would you recommend or would u just leave as is cause it would completely change the taste? I have my pickles onions in fridge as well as my marinating boneless skinless thighs and waiting out this last 30 min….,I tasted the sour cream sauce and it was AMAZING, I could drown the wrap in that

    45g Red onion (thinly sliced)
    1/4 Cup olive oil
    1/2 Cup red wine vinegar
    1/2 Tsp sugar
    Refrigerate for 2 hours, overnight even better
    250g Chicken tenderloins (cut into bite size pieces)
    1/2 Tsp garlic powder
    1/2 Tsp smoked Paprika
    1/4 Cup olive oil
    1/2 Cup balsamic vinegar
    1/2 Tsp salt
    1/4 Tsp ground black pepper
    Refrigerate for 2 hours
    2 Tbsp sour cream
    Sriracha sauce (to taste)
    Mix sour cream & sriracha to make a sauce
    Flour tortillas
    Iceberg lettuce (shredded) garnish
    Tomatoes (sliced) garnish
    Basil (thinly sliced) garnish
    Pickled Onions garnish

    For Quick Pickled Onion:
    1. In a container, add onion slices, olive oil, red wine vinegar, and sugar. Mix well and refrigerate for 2 hours or overnight even better.
    For Chicken:
    2. In a sandwich bag, place chicken pieces and season it with garlic powder and paprika.
    3. Pour olive oil, balsamic vinegar, salt and ground black pepper. Mix well and refrigerate for 2 hours.
    For Sauce:
    4. In a bowl, mix together sour cream and sriracha. Pop it in refrigerator until ready to serve.

    5. In a grill pan, place chicken and cook on high heat for wonderful charred flavor.
    6. Warm tortillas in the same pan and top it with tomato slices, grilled chicken, lettuce, basil, pickled onion, and sour cream sauce. Wrap as shown in the video.

    7. Serve immediately and enjoy!

  • it was absolutely great, Its the best pasta I ever made or tasted. I only wrapped the chicken loosely with parchment paper, kept access to the drippings, uncovered it last 30 min. I thought the chicken might get dry. Thank you Jamie

  • Man that’s why I’d never be able to do reviews cause I’d have to take stuff off I don’t like, not compromising my buds for others. Haha. I hate raw tomatoes so they’d have to go. Period. You’re more of a man that me buddy.

  • almost 600 calories, 30 grams of fat. wraps healthy choice? I’d question that. still looks good though especially for the hot weather right now

  • Steve! I can’t be the only one who has thought this, but I would be really interested in seeing you do a weekly food shop “haul” and an essentials video, food or non food products. Would you maybe consider doing these videos at some point, or maybe combine the two? Thank you, chef:)

  • I made that a couple of weeks ago and it was just perfect. I have a couple of questions though:
    1. How long will the pickled onion keep in the fridge? 
    2. What’s better: to make more marinated chicken and grill it when I need it? Or, to grill it all at once and just reheat when I need it?
    If I eat alone, it’s not worth the trouble for just one single wrap…and I don’t mind eating this 2-3 days in a row.
    Tank you!

  • Unless you put more water in than Jamie is shown doing here, and keep checking to see if it hasn’t all evaporated, the tomatoes and chicken juices will burn.

  • Their Loaded Italian is my second favorite behind the Roast Beef Gyro so this sounds like a must try for me. Thanks for the review. I always use the coupon for the Gyro and get it 2/$6.

  • you keep saying healthier but wraps can have more calories than two slices of bread. so that’s a misnomer. just like whole grain breads have more calories too. I don’t think arby’s has anything healthy at alll.

  • Hey, Mr. Endorsement, they just opened a brand spanking new Wendy’s near my house near Disney World. It is small, but really interesting. It reminds me more of a Starbucks than a Wendy’s. I wonder if that’s how they are all going to look.

  • Did you get this deal? Have you ever wanted to eat a great meal at Arby’s but save 40% of your money? Well, that wish has officially been granted. Show this email at an Arby’s nearest you to redeem your offer. To everyone who wished for 41% off, maybe next time.
    Expires 07/05/20. Valid for 40% off entire order. Not applicable on delivery orders or gift card purchases. Discount applied on total before tax. Offer cannot be combined with any other coupon or offer. Offer is not transferable. Limit one coupon per person at participating locations. No cash value.

  • wow an exact video copy XD, and no mention of the original video, learn to make your own content guys!! XD just because you removed the sound and added music does not mean that plagiarism
    is ok