Leftover Chicken Mediterranean Wrap

Leftover Chicken Mediterranean Wrap


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In honor of National Brown-Bag-It-Day on May 25th, we are making recipes that are not only affordable and delicious, but ones that travel with ease. Try out this leftover chicken Mediterranean wrap for lunch that day!

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Chicago, IL

Time needed

25 min preparation + 10 min cooking

Serving Size / Yield

4 servings


  • 1 Onion, thinly sliced
  • 1 Celery Rib, finely chopped
  • 1 Eggplant, diced
  • 1 Red Bell Pepper, thinly sliced
  • 1 Carrot, cut in matchsticks
  • 1 tbs Olive Oil
  • 1 C Cooked Leftover Chicken, sliced
  • Kosher Salt & Freshly Ground Black Pepper
  • 4 Tortillas
  • ¼ C Goat Cheese
  • ¼ C Basil Pesto, packaged to go
  • Sesame Seeds, optional

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Begin this recipe for leftover chicken Mediterranean wraps by cooking your vegetables. Place all of your prepared vegetables in a large bowl. Drizzle the olive oil on top and season with salt and pepper. Toss well to combine and then heat a large skillet over medium heat.

Once your skillet is hot, add the vegetables to the pan. Let cook, stirring occasionally, for about 10 minutes or until tender. Once your vegetables have cooked, begin assembling your wraps.

Lay out your tortillas and spread about a tablespoon of goat cheese on each. If you are eating this meal now, spread your pesto on as well. If you are taking it to go, put your pesto in a small to-go container and refrigerate until ready to use. Continue by dividing the vegetable mixture among the tortillas, followed by the cooked leftover chicken.

Roll the tortillas from one side to the next and set aside while you reheat your skillet to medium heat. Once warm, lay the wraps in a single layer on the bottom of the hot pan. Let brown for about one to two minutes on each side. Remove from the pan and let cool before wrapping this meal up to go. Don’t forget to bring your basil pesto with you!

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