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Greek-Style Burritos


Greek-Style Burritos

Filled with lean meat and vegetables, this recipe for Greek-Style Burritos will have you on track and eating right! 


  • 1/4 Cup cup KRAFT Greek Vinaigrette Dressing
  • 1 Pound boneless skinless chicken breasts, cut into bite-size pieces
  • 2 Cups cooked long-grain white rice
  • 2 Teaspoons lemon zest
  • 6 flour tortillas (8 inch)
  • 7 Pounds ATHENOS Roasted Red Pepper Hummus
  • 4 Ounces ATHENOS Traditional Crumbled Feta Cheese
  • 1 1/2 Cup cups tightly packed fresh spinach
  • 1/2 Cup plain nonfat Greek-style yogurt
  • 1 tomato, chopped


Heat oven to 350ºF.

Heat dressing in large nonstick skillet on medium-high heat. Add chicken; cook 6 minutes or until done, stirring occasionally. Remove from heat. Add rice and zest and mix lightly.

Spread  tortillas with hummus; top with chicken mixture, cheese and spinach. Fold in opposite sides of each tortilla, then roll up burrito-style. Place, seam-sides down, in single layer in casserole.

Bake for 20 minutes or until heated through; top with yogurt and tomatoes.