Warm Greek Chicken Wraps Recipes

GREEK GRILLED CHICKEN AND VEGETABLE SALAD WITH WARM PITA BREAD FOR WRAPPING

Provided by Rachael Ray : Food Network

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 15

Greek Grilled Chicken and Vegetable Salad with Warm Pita Bread for Wrapping image

Steps:

Preheat grill pan over high heat. Place chicken in shallow dish and season with salt and pepper.
Preheat oven to 275 degrees F. Wrap pita breads in foil. Place in warm oven and heat until dinner is served.
Combine lemon zest, juice and vinegar in a bowl and whisk in oil. Add oregano, garlic and whisk again to combine into dressing. Pour half the dressing over chicken tenders. Turn tenders in dressing to coat.
Combine remaining salad ingredients in a bowl. Pour remaining dressing over salad and toss well. The salad should be very lightly dressed. Season salad with salt and pepper and transfer to a large serving platter.
Grill tenders 4 to 5 minutes on each side. Transfer hot tenders to the salad lined serving platter. Remove pitas from oven and unwrap. Cut pitas in half and arrange around the edge of platter.
To serve, each person can pile grilled chicken and veggies into pita halves, wrap up on either side and enjoy!

Ingredients

1 1/3 to 1 1/2 pounds chicken breast tenders, 2 packages from meat case
Salt and pepper
8 pita breads
1 ripe lemon, zested and juiced
3 tablespoon red wine vinegar, eyeball it
1/2 cup extra-virgin olive oil, eyeball it
2 tablespoons fresh chopped oregano, 4 stems, stripped of leaves and chopped
3 cloves garlic, chopped
2 hearts Romaine lettuce, chopped
1/2 cup pitted Kalamata olives, coarsely chopped
8 ounces feta cheese, crumbled
2 vine ripe tomatoes, seeded and diced
1/3 seedless or English cucumber, diced
1/2 red onion, chopped
1/2 cup flat leaf parsley leaves, a couple of handfuls, chopped

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GREEK CHICKEN WRAPS - BUDGET BYTES

Web Jan 21, 2018 1/4 cup olive oil ($0.52) 1/4 cup lemon juice ($0.18) 3 cloves garlic, minced ($0.24) 1/2 Tbsp dried oregano ($0.15) 1/2 tsp salt ($0.02) …
From budgetbytes.com
5/5 (25)
Total Time 1 hr 10 mins
Category Lunch
Calories 610 per serving

Prepare the garlic chicken marinade first. In a gallon-sized zip top bag or shallow dish combine the olive oil, lemon juice, garlic, oregano, salt, and some freshly cracked pepper. Add the chicken thighs, close the top of the bag, and massage the ingredients to combine. Let the chicken marinate for 30 minutes.
While the chicken is marinating, prepare the dill yogurt sauce. In a small bowl combine the Greek yogurt, dried dill, lemon juice, and salt. Set the sauce aside
Slice the grape tomatoes in half, dice the cucumber, and thinly slice the red onion. Place the red onion in a bowl of ice water and let it soak for 5-10 minutes to take the sharp edge off the flavor.
After the chicken has marinated for 30 minutes, cook the chicken thighs in a skillet over medium heat for about 5-7 minutes on each side, or until well browned and cooked through. Cook the chicken in two batches to prevent over crowding the skillet, which will prevent browning. Transfer the cooked chicken to a cutting board to rest for 5 minutes before slicing.

Warm Greek Chicken Wraps Recipes

GREEK GRILLED CHICKEN AND VEGETABLE SALAD WITH WARM PITA BREAD FOR WRAPPING

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