GREEK CHICKEN WRAP WITH MEDITERRANEAN DIP

GREEK CHICKEN WRAP WITH MEDITERRANEAN DIP

Servings: 4
For the dip
1/4 cup mayonnaise
2 ounces feta cheese, crumbled
2 tablespoons sour cream
2 medium pepperoncini pepper, seeds removed and chopped
2 cloves garlic, minced
2 teaspoons drained capers
1/4 teaspoon dried oregano
1/4 teaspoon dried marjoram
1/4 teaspoon hot sauce
1/4 teaspoon black pepper
1/2 tablespoon fresh parsley, chopped
For the wraps
4 10" Brown Rice tortillas
2 cups cooked chicken, shredded
1 cup canned artichoke heart, drained and chopped
1/2 cup roasted red pepper
1/4 cup pepperoncini peppers
1 medium cucumber, thinly sliced
1/2 small red onion, thinly sliced
4 cups spinach, washed & drained

To make the dip, place ingredients (mayonnaise to parsley) in a food processor fitted with the metal blade. Process about 1 minute, until thoroughly mixed. (Note: The mixture will not be completely smooth because of the feta.) You will have about &frqac12; cup of dip. If not using immediately, cover and refrigerate for up to one week.

To make the wraps, warm the tortillas in the oven or microwave to soften, then lay on a flat work surface. Spread one side of each tortilla evenly with about 2 tablespoons of the dip. Place ½ cup of the shredded chicken in the center of each tortilla. Top the chicken with artichoke hearts, roasted red peppers, pepperoncini peppers, cucumber, red onion, and fresh spinach leaves, dividing evenly between the four tortillas. Fold the sides of each tortilla toward the center over the filling. Start at the bottom, roll away from you, like a log, pressing the rolled portion firmly while rolling and tucking in the sides as you go. Cut in half and serve.