Vedgee Recipes

Greek Chicken Salad Vedgee Wrap

Grilled chicken, baby spinach, tomato, cucumber, capers, feta cheese, hummus and a yogurt-cucumber sauce served in a Baby Spinach and Garlic Vedgee wrap.

Serves: 4

  • Prep Time: 2 hours, 30 minutes–largely unattended
  • Cook Time: 15 minutes
  • Total Time: 2 hours, 45 minutes


  • 1 cup Greek yogurt, plain
  • 1 clove garlic, chopped
  • 1 teaspoon turmeric
  • 12 teaspoon salt
  • 14 teaspoon pepper
  • 2 boneless skinless chicken breasts, sliced lengthwise into 1 inch strips
  • 4 Baby Spinach and Garlic Vedgee wraps
  • 1, 5 ounce bag baby spinach
  • 2 medium tomatoes, diced
  • 1 english cucumber, seeds removed, diced
  • 14 cup kalamata olives, sliced
  • 2 tablespoons capers
  • 4 tablespoons hummus
  • Dressing
  • 1 cup Greek yogurt, plain
  • 1 clove garlic, finely chopped
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • salt and pepper to taste


In a non-reactive bowl or dish, combine yogurt, garlic, turmeric, salt and pepper, mix well. Add chicken to the marinade evenly coating. Cover and refrigerate for 2 hours.

Meanwhile, to make yogurt dressing, mix together, yogurt, garlic, olive oil, lemon juice, one half of the cucumber, salt and pepper. Set aside until assembly.

Preheat grill. Remove chicken from marinade, leaving a heavy coating on the chicken, and grill until done.

To assemble wrap, combine spinach, tomato, remaining cucumber, capers, olives and 4 tablespoons of the yogurt dressing. Toss to coat. Warm the Vedgee wraps in a pan or in the microwave for 20 seconds. Spread 1 tablespoon of hummus on each wrap, divide chicken and spinach mixture between the wraps. Roll up and serve with the remaining yogurt dressing for dipping.

Note: Yogurt dressing and marinade may be made up to 2 days in advance.