Chicken · 30 min
Chicken Wrap with Feta, Dates, Lettuce, Parsley & Curried Carrot Salad
- 30 min
- 2–6 servings
- 690 kcal / serving
A light, textured wrap with juicy chicken, creamy feta, and sweet dates paired with a crisp carrot-parsley salad. It's quick enough for a weeknight and fills with contrasting temps and flavors.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ headbutter (Boston) lettuce
- 3 mediumcarrots
- ¾ lbchicken breasts, boneless skinless
- ½ (4 oz) pkgcrumbled feta cheese
- ½ small bunchItalian (flat-leaf) parsley
- 2large flour tortillas
- ½lemon
- ⅛ cupmedjool dates, pitted
- ¼ cupplain Greek yogurt
- ½ mediumred onion
- lemons
- red onions
From the pantry: apple cider vinegar, black pepper, cinnamon, ground, cumin, ground, curry powder, Dijon mustard, extra virgin olive oil, salt
Cookware
chef's knife · citrus juicer (optional) · colander · cutting board · grater · measuring cups · measuring spoons · mixing bowls · nonstick skillet · slotted spoon · stirring spoon · vegetable peeler · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: chicken breast
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- ½ headbutter (Boston) lettuce
- 3 mediumcarrots
- ½ small bunchItalian (flat-leaf) parsley
- ½lemon
- ½ mediumred onion
- lemons
- red onions
Meat & seafood
- ¾ lbchicken breasts, boneless skinless
Dairy, eggs & chilled
- ½ (4 oz) pkgcrumbled feta cheese
- ¼ cupplain Greek yogurt
Bakery & bread
- 2large flour tortillas
Pantry & dry goods
- ⅛ cupmedjool dates, pitted
5 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| butter (Boston) lettuce | ½ head | 1 head | 1 ½ heads |
| carrots | 3 medium | 6 medium | 9 medium |
| chicken breasts, boneless skinless | ¾ lb | 1 ½ lb | 2 ¼ lb |
| crumbled feta cheese | ½ (4 oz) pkg | 1 (4 oz) pkg | 1 ½ (4 oz) pkgs |
| Italian (flat-leaf) parsley | ½ small bunch | 1 small bunch | 1 small bunch |
| large flour tortillas | 2 | 4 | 6 |
| lemon | ½ | 1 | 1 ½ |
| medjool dates, pitted | ⅛ cup | ¼ cup | ⅓ cup |
| plain Greek yogurt | ¼ cup | ½ cup | ¾ cup |
| red onion | ½ medium | 1 medium | 1 ½ medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Wash and dry all fresh produce.
- Juice the lemon into a medium bowl and add the yogurt, olive oil, Dijon, and spices; finely chop the parsley and stir it in to make a dressing.
- Heat a nonstick skillet over medium-high heat and pat the chicken dry; cut it into bite-sized pieces.
- Swirl a little oil in the hot skillet, then add the chicken with salt, pepper, cumin, cinnamon, and curry powder; cook, stirring until browned and cooked through, about 4–5 minutes; transfer to a plate and reserve the pan with its juices.
- Grate the carrots on a clean board and fold them into the dressing until coated; set the carrot mixture aside.
- Slice the red onion into thin half-moons and add to the skillet; cook until softened, about 3–4 minutes.
- Add a splash of apple cider vinegar to the skillet and cook, stirring constantly, until reduced, about 1 minute; return the chicken and any juices to the pan, then fold in the dates and feta until just combined and off the heat.
- Shred the butter lettuce and warm the tortillas briefly if desired; divide the chicken mixture and lettuce among the tortillas, top with a portion of carrot salad, roll tightly, and cut in half to serve.
Two tips
- Make the dressing up to a day ahead and keep it refrigerated for faster assembly.
- Serve with the remaining carrot salad on the side, or swap in the same amount of shredded lettuce for a lighter wrap.
Nutrition per serving
- Calories
- 690 kcal
- Protein
- 53 g
- Carbs
- 59 g
- Fat
- 27 g
- Fiber
- 7 g
- Sodium
- 849 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.