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
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!
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
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 8
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.
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
Provided by @MakeItYours
Number Of Ingredients 8
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.
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- 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.
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