Warm Greek Chicken Wraps Food

GREEK CHICKEN WRAPS - SOUVLAKI

Greek Chicken Wraps - Souvlaki image

A simple, delicious and healthy wrap found all over Greece. The measurements are all flexible. Be sure to toast the wrap before serving - it'll make all the difference. Enjoy!

Provided by Michael Capstick

Time 1h15m

Yield Makes 6-8 wraps

Number Of Ingredients 19

Ingredients

1/2 a cucumber
200g tomatoes
1/2 iceberg lettuce
1 red onion
6-8 tortilla wraps/ flatbreads / thin pittas - i prefer tortillas
homemade/pre-made tzatziki
1/2 a cucumber
200g tomatoes
1/2 iceberg lettuce
1 red onion
6-8 tortilla wraps/ flatbreads / thin pittas - i prefer tortillas
homemade/pre-made tzatziki
3 tbsp Olive Oil
3 tbsp Lemon Juice
3 Garlic Cloves (minced/finely chopped)
1 tbsp oregano
1 tsp salt
Freshly cracked black pepper
6-8 Boneless Skinless Chicken Thighs

Steps:

Prepare the Chicken Marinade first. Get a large bowl. Combine olive oil, lemon juice, garlic, oregano, salt and pepper. Add the Chicken Thighs and give it a mix with your hands. Make sure you get into all the nooks and crannies. Add more oregano if necessary. Leave for 30ish minutes.
Prepare wrap ingredients. Slice tomatoes, slice cucumber into half moon shapes, THINLY slice onions and slice the lettuce.
Add the marinated chicken to a medium-heat skillet or frying pan for 5-7 minutes. Cook in 2 batches to avoid over crowding the pan (this should allow it to brown nicely). Once nicely browned and cooked through leave to rest on a chopping board for 5 minutes before slicing.
Build the wraps. Toast the flatbread or tortilla on a frying pan. I place a tortilla directly onto the gas as this gives a nice charred flavour. You may prefer to heat in frying pan.
Build the wraps - tortilla/flatbreat, then lettuce, onion, cucumber, tomatoes.and tzatziki. Be careful not to over fill, just a little of each is best. Slice the rested chicken and add to the wrap. And enjoy!
To wrap the tortilla properly, first fold up from the bottom, the fold the two adjacent sides over.

WARM GREEK CHICKEN WRAPS

Warm Greek Chicken Wraps image

I recently made this recipe for one of my cooking classes and everyone loved that they had a taste of Greece on a low budget. I like to serve with a side of kale chips. -Kizmet Byrd, Fort Wayne, Indiana

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

2-1/2 cups frozen grilled chicken breast strips
1 cup (4 ounces) crumbled feta cheese
1 small sweet red pepper, chopped
1/2 cup soft sun-dried tomato halves (not packed in oil), chopped
1/2 cup fat-free zesty Italian salad dressing
1/2 cup chopped ripe olives
2 cups fresh baby spinach
6 whole wheat tortillas (8 inches), warmed

Steps:

Prepare chicken according to package directions. Cut chicken into 1/2-in. pieces; place in a large bowl. Add cheese, red pepper, tomatoes, salad dressing and olives; toss to combine., Place spinach down center of tortillas; top with chicken mixture. Roll up tightly and serve.

Nutrition Facts : Calories 291 calories, Fat 9g fat (3g saturated fat), Cholesterol 50mg cholesterol, Sodium 977mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 5g fiber), Protein 18g protein.

More about "warm greek chicken wraps food"

GREEK CHICKEN WRAP - EVERYDAY DELICIOUS

Web Aug 15, 2020 Jump to Recipe Greek chicken wrap is a delicious and light dinner that comes together in about 30 minutes. It features juicy and …
From everyday-delicious.com
Ratings 1
Category Main Course
Cuisine Greek-Inspired, International
Total Time 30 mins

Make the chicken marinade: Cut the chicken breasts into uniform pieces - for example, in half crosswise, then cut the thicker piece in half horizontally. You can also pound the chicken in its thickest part with a meat mallet. If using chicken tenderloins, you can just remove the thick tendon in the middle (or leave if you don't mind). Mix all the marinade ingredients (lemon juice and zest, oregano, and oil), toss with the chicken pieces, season to taste with salt and pepper. Set aside to marinate for a minimum of 20 minutes or longer (a couple of hours or overnight).
Make the tzatziki: Peel the cucumber and grate it on the big holes of a box grater. Season lightly with salt, stir and let stand for 15 minutes. After this time, wring out the water as much as you can (just with your hands). Add the yogurt, pressed garlic cloves, and lemon juice to the cucumber. Season with salt (lightly) and pepper to taste and mix all ingredients together.
Cook the chicken: Heat the oil in a big frying pan / grill pan. When it's hot, remove the chicken from the marinade and cook on both sides until golden and cooked through (over high heat, this will take about 2-3 minutes per side). Cooking time will depend on the heat and the size of the chicken. Transfer the chicken to a plate and let stand for about 5 minutes before cutting into smaller pieces.
Assemble the wraps: Place one tortilla on a plate, spread about 1 heaped tablespoon of tzatziki sauce over it, top with a couple of chicken pieces, bell pepper, and iceberg salad strips. Roll up the wrap. Repeat with the remaining ingredients.

Warm Greek Chicken Wraps Food

GREEK CHICKEN WRAPS - SOUVLAKI

A simple, delicious and healthy wrap found all over Greece. The measurements are all flexible. Be sure to toast the wrap before serving - it'll make all the difference. Enjoy!

WARM GREEK CHICKEN WRAPS

I recently made this recipe for one of my cooking classes and everyone loved that they had a taste of Greece on a low budget. I like to serve with a side of kale chips. -Kizmet Byrd, Fort Wayne, Indiana

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