What's For Supper

Some of my favorite recipes have come from the back of a tortilla / pita bread bag.
A few of our favorites:

Chicken Salsa Wraps
8 Mission 96% Fat Free Whole Wheat Flour Tortillas, warmed
1 pkg. (1 oz.) Lawry's Chicken Taco Spices and Seasonings
2 medium tomatoes, chopped
1 can (2 1/2 oz.) sliced black olives, drained
1/2 cup black beans, rinsed and drained
2 Tbsp. diced, canned green chiles
1/3 cup sliced green onions including tops
1 Tbsp. chopped fresh Cilantro
1 lb. chicken breasts, thinly sliced

1. Combine tomatoes, olives, beans, chiles, green onions and cilantro; set aside
2. Cook chicken for two minutes in 1 tablespoon vegetable oil over medium-high heat. Add 2 tablespoons water and chicken taco spices; combine well. Continue to cook until chicken is cooked through.
3.Add tomato mixture to skillet and heat 1 to 2 minutes until heated through, stirring occasionally. Place 1/2 cup filling on each tortilla; roll up. To serve cut in half on the diagonal. Serves 8.

This recipe is awesome when chicken is grilled on a grill and tomatoes are in season:

Greek Pitas
1 lb. chicken breasts
2 pints grape tomatoes, halved
1 (2.25 oz.) can sliced black olives
1 clove garlic, minced
1 tsp lemon juice
3 tbs olive oil
4 oz. feta cheese, crumbled
1 pint (or so) plain yogurt
1 bag baby spinach (can use romaine lettuce)
1 red onion, thinly sliced
1 package pita bread
Grill chicken and cut into bite size pieces. Place in a large bowl. Add tomatoes, olives, garlic, lemon juice, olive oil, and feta cheese. Warm both sides of pita bread briefly in a small dry skillet. Layer spinach and onion (to taste) on bread. Add 1/2 cup chicken mixture. Drizzle the top with yogurt to taste and enjoy.