Grecian Lettuce Wraps - Kraft Recipes Top
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Grecian Lettuce Wraps

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4 servings, 2 wraps each

Ready-to-serve chicken breast strips help make these Grecian Lettuce Wraps a simple dish you can whip up in just fifteen minutes.

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What You Need

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Make It

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  • Mix dressing and juice in medium bowl. Stir in beans, mashing slightly with fork.
  • Add cheese and pimientos; mix lightly.
  • Spread evenly onto lettuce leaves; top with the chicken. Roll up.

Special Equipment Needed

Special Extra

Prepare as directed, adding 1 medium chopped tomato to the bean mixture before spreading onto lettuce leaves.


  • 4 servings, 2 wraps each

Nutritional Information

Serving Size 4 servings, 2 wraps each
Calories 160
Total fat 7g
Saturated fat 2.5g
Cholesterol 40mg
Sodium 630mg
Carbohydrate 10g
Dietary fiber 2g
Sugars 2g
Protein 14g
% Daily Value
Vitamin A 25 %DV
Vitamin C 10 %DV
Calcium 6 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 2 out of 5 by from Wasn't bad but it was good either. Wasn't bad but it was good either. Maybe I made it wrong. But I wasn't sure what kind of beans to use. There were no cans labeled white beans, so I used Great Northern Beans or something like that. It wasn't good enough to try again.
Date published: 2008-08-10
Rated 4 out of 5 by from I opted for the Basil Tomato Feta Cheese (Athenos) instead of the added a nice twist! I opted for the Basil Tomato Feta Cheese (Athenos) instead of the added a nice twist! This recipe was great! Also, as a side we had baked tortilla chips with hummus.
Date published: 2005-06-23
Rated 5 out of 5 by from This was absolutely delicious! This was absolutely delicious! We liked it so much we had it twice in one week. Plus, the ease in which it's prepared makes it perfect for our busy schedule.
Date published: 2004-06-04
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