Mediterranean Enchiladas

Shredded chicken, sautéed red bell peppers, zucchini, red onions, herbs and feta. Bake. Drizzle with tzatziki sauce and olives, capers, diced tomatoes and fresh herbs.

Gluten Free Sweet Potato Tortilla Wraps
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Prep Time
20
 minutes
Cook Time
30
 minutes
Makes
4
 servings

Featured Product

Gluten Free Sweet Potato Tortilla Wraps
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Ingredients

8
Mission Gluten Free Sweet Potato Wraps
3
cups chicken, shredded (about 1 pound)
1
tbsp EVOO
1
cup red bell peppers, diced
1
cup zucchini, sliced in moons
1
cup red onions, diced
1
tbsp garlic, minced
1
tbsp, oregano chopped
½
tsp salt
½
cup feta
½
cup avocado oil
2
tbsp za’atar spice
½
cup tzatziki sauce
1
tbsp lemon juice
¼
cup kalamata olives, halved
½
cup tomatoes, diced
1
tbsp dill, chopped
1
tbsp parsley, chopped

Instructions

Za’atar Oil

Whisk avocado oil and za’atar spice in a bowl and set aside until assembling the enchiladas.

Enchiladas

Prepare enchilada mix. Preheat oven to 350 F. Add oil to a large skillet set over medium heat. Add onions and garlic to the skillet and sauté 2-3 minutes. Add zucchini and red bell pepper, cook for 2-3 minutes. Remove from heat and add chicken, feta and oregano.

Assemble

Evenly distribute ½ cup of enchilada mix in each tortilla. Then tightly roll and place in a lightly oiled baking dish. Drizzle the enchiladas with the za’atar oil, cover with foil and place in oven for 20 minutes. While baking, add lemon juice to tzatziki and stir until combined. Once enchiladas are done, drizzle with tzatziki sauce and top with kalamata olives, tomatoes, dill and parsley. Serve immediately.