Mediterranean Chopped Chicken Wraps #RSC

• 8 large pita pockets
• 2 cups plain hummus (1/4 cup per wrap)
• 4 cups chicken salad (below, 1/2 cup per wrap)
• 1 cup fresh baby spinach leaves
• 2 medium fresh tomatoes, chopped
• 1 large avocado, thinly sliced
• 1 cup feta cheese, crumbled (1/8 cup per wrap)
• 14 cup fresh chives, finely chopped
• 4 chicken breasts, skinned, boned, cooked, cooled & chopped
• 14 cup red pepper, finely chopped
• 2 shallots, chopped
• 1 small cucumber, peeled, seeded and chopped
• 14 cup pitted kalamata olive, coarsely chopped
• 14 cup fresh parsley, finely chopped
• 4 fresh mint leaves, finely chopped
• 1 cup yogurt, dressing (below)
• 8 ounces plain Greek yogurt
• 12 cup buttermilk
• 12 cup sour cream
• 1 ounce Hidden Valley Original Ranch Dressing Mix
• 1 lemon, juice of
• 1 lemon, zest of
• salt and pepper, to taste

1. To assemble wrap.
2. Warm pita wraps in microwave or oven.
3. Spread 1/4 cup hummus on each pita wrap.
4. Spread 1/2 cup chicken salad mixture on each pita wrap.
5. Garnish wraps with spinach, tomato, avocado and feta.
6. Drizzle with yogurt dressing and sprinkle with chives.
7. To make Chicken salad.
8. Mix together chicken, peppers, shallots, cucumber, olives, parsley and mint.
9. Add yogurt dressing (1-1/2 cups to achieve desired texture), to coat mixture lightly, reserving 1/2 cup yogurt dressing to drizzle on wraps before serving (about 1/4 cup).
10. Cover and chill for 30 minutes.
11. To make Yogurt dressing.
12. Blend all ingredients thoroughly.
13. Cover and chill for 2 hours.

pita pockets, chicken salad, fresh baby spinach leaves, fresh tomatoes, avocado, feta cheese, fresh chives, chicken breasts, red pepper, shallots, cucumber, olive, fresh parsley, mint, yogurt, yogurt, buttermilk, sour cream, mix, lemon, lemon, salt

Taken from www.food.com/recipe/mediterranean-chopped-chicken-wraps-rsc-494978 (may not work)