MEDITERRANEAN CHICKEN WRAP

Cucumber White Barrel Aged Balsamic

Servings: 4 • Prep Time: 45 mins • Cook Time: 20 mins

Ingredients:

2 Chicken Breasts

5 Tbsp Cucumber White Barrel Aged Balsamic — also available in 250ml, 500ml, 750ml, divided

2 Tbsp Garlic & Herb Infused Olive Oil — also available in 100ml, 500ml, 750ml, divided

4½ tsp Lemon & Dill Tzatziki Rub & Seasoning, divided

1 tsp Citrus Dill Sea Salt, divided

1 cup Red Onion, diced

1 cup English Cucumber, deseeded and diced

1 cup Roma Tomatoes, deseeded and diced

¼ cup Tahini

4 Large Tortilla Wraps

2 cups Spinach, chiffonade

1 cup Feta, crumbled

Directions:

1. Butterfly the chicken and place in a bowl. Season with 2 Tbsp Cucumber White Barrel Aged Balsamic, 1 Tbsp Garlic & Herb Infused Olive Oil, 2 tsp Lemon & Dill Tzatziki Rub, and ½ tsp Citrus Dill Sea Salt. Marinate for at least 30 minutes up to 6 hours.

2. In a bowl, combine red onion, cucumber, and tomatoes. Season with 1 Tbsp Cucumber White Barrel Aged Balsamic, 2 tsp Lemon & Dill Tzatziki Rub, and ¼ tsp Citrus Dill Sea Salt. Set aside.

3. Heat a 12" skillet over medium heat. Add 1 tsp Garlic & Herb Infused Olive Oil and arrange chicken so pieces are not touching. Cook about 6 minutes per side until done, flipping once. Rest 5 minutes before slicing thin.

4. For the dressing, whisk together tahini, 2 Tbsp Cucumber White Barrel Aged Balsamic, 2 tsp Garlic & Herb Infused Olive Oil, ½ tsp Lemon & Dill Tzatziki Rub, and ¼ tsp Citrus Dill Sea Salt.

5. To assemble, spread tahini dressing over the full wrap. Layer veggies, spinach, feta, and chicken in the center. Fold in the sides, grab the bottom, and roll tightly. Cut in half and enjoy!

Love this recipe? Browse all of our Olivelle-inspired recipes for more bold flavor ideas using our premium olive oils, balsamics, rubs, and salts.