Warm Greek Chicken & Vegetable Wraps

Mix together yogurt, feta cheese, 1 tsp (5 mL) olive oil, garlic, oregano, cayenne pepper, black pepper, sugar, lemon juice and lemon zest. Set aside.

Spread each tortilla with one quarter of the yogurt feta sauce. Then spread each with one-quarter of the chicken followed by the red onion, cucumber, tomatoes, olives and a tablespoon (15 mL) of the parsley. Fold tortillas in half, pressing gently.

Heat 1 tsp (5 mL) of olive oil in a large nonstick skillet over medium heat. Cook wraps, two at a time, over medium heat for 4 to 6 minutes per side or until light brown, turning once. Remove from skillet and place on a baking sheet in 300°F (150°C) oven to keep warm. Repeat with remaining two wraps using another teaspoon (5 mL) olive oil as necessary.

Cut each wrap into three wedges and serve.