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Greek Chicken Wrap Recipe

Name: Paul's On Main Streets GREEK CHICKEN WRAP Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 1 lb boneless skinless chicken breast; 1 tbs olive oil (for cooking); 1 tsp dried oregano; 1 tsp garlic powder; 0.75 tsp kosher salt; 0.5 tsp black pepper; 4 each large flour tortillas; 4 cups mixed salad greens; 2 each roma tomatoes; 0.75 cups feta cheese, crumbled; 0.5 cups pepperoncini (sliced); 0.5 cups marinated beets, sliced; 0.25 cups red onion, thinly sliced; 0.5 cups Greek (Kalamata) olives, pitted and halved; 1 tsp lemon juice (optional, for finishing); 0.5 cups extra-virgin olive oil; 3 tbs red wine vinegar; 1 tbs fresh lemon juice; 1 tsp Dijon mustard; 1 tsp dried oregano; 1 tsp minced garlic (or garlic paste); 0.5 tsp honey (or sugar); 0.5 tsp salt; 0.25 tsp black pepper

Inspired by Paul's On Main Street

Time35m

Serves4

Mixed greens, tomatoes, feta cheese, pepperoncini, beets, red onions, Greek olives and a side of Paul's homemade Greek dressing

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Ingredients

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Wrap components

1 lb boneless skinless chicken breast

1 tbs olive oil (for cooking)

1 tsp Dried oregano

1 tsp Watkins garlic powder

3/4 tsp kosher salt

1/2 tsp black pepper

4 each large flour tortillas

4 cups mixed salad greens

2 each roma tomatoes

3/4 cups Feta cheese, crumbled

1/2 cups pepperoncini (sliced)

1/2 cups marinated beets, sliced

1/4 cups Red onion, thinly sliced

1/2 cups Greek (Kalamata) olives, pitted and halved

1 tsp lemon juice (optional, for finishing)

Paul's Homemade Greek Dressing (side)

1/2 cups extra-virgin olive oil

3 tbs red wine vinegar

1 tbs fresh lemon juice

1 tsp Dijon mustard

1 tsp Dried oregano

1 tsp minced garlic (or garlic paste)

1/2 tsp honey (or sugar)

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Method

Wrap components

Prep chicken

Pat the chicken breasts dry. If breasts are thick, butterfly or pound to an even 3/4-inch thickness for even cooking. Cut into 1/2–3/4 inch strips (or leave whole to slice after cooking).

Season

In a bowl, toss the chicken strips with 1 tablespoon olive oil, 1 tsp dried oregano, 1 tsp garlic powder, 3/4 tsp kosher salt and 1/2 tsp black pepper until evenly coated. Let rest 5 minutes while you heat the pan.

Cook chicken

Heat a large skillet over medium-high heat. Add chicken in a single layer (use two batches if needed). Cook without moving 3–4 minutes until golden, then flip and cook another 2–3 minutes until internal temperature reaches 165°F (74°C). Remove to a plate, let rest 3 minutes, then slice into bite-sized strips if you cooked whole breasts.

Prep vegetables

While chicken cooks, core and dice the roma tomatoes into 1/2-inch pieces. Thinly slice the red onion and rinse it under cold water briefly if you want to mellow the bite. Drain and slice pepperoncini, beets, and halve the olives if not already halved.

Warm tortillas

Warm tortillas for pliability: wrap in a clean kitchen towel and microwave 20–30 seconds, or heat one at a time in a dry skillet over medium for 15–20 seconds per side.

Assemble wraps

Lay a warm tortilla flat. Place about 1 cup mixed greens in the center, then 1/4 of the cooked chicken strips (about 4 oz), 1/4 cup diced tomatoes, 3 tbsp crumbled feta, 2 tbsp pepperoncini, 2 tbsp beets, 1 tbsp sliced red onion and 2 tbsp olives. Drizzle about 1–2 tablespoons of Paul's Greek dressing over filling, or serve dressing on the side. Squeeze 1/4 tsp lemon juice over fillings if desired.

Roll

Fold the bottom edge up over the filling, fold both sides in, and roll tightly to form a wrap. If desired, secure with a toothpick and slice in half on a diagonal. Repeat for remaining tortillas.

Paul's Homemade Greek Dressing (side)

Combine ingredients: In a small bowl or jar, add 1/2 cup extra-virgin olive oil, 3 tbsp red wine vinegar, 1 tbsp fresh lemon juice, 1 tsp Dijon mustard, 1 tsp dried oregano, 1 tsp minced garlic, 1/2 tsp honey, 1/2 tsp salt and 1/4 tsp black pepper.

Emulsify and taste: Whisk vigorously or shake in a lidded jar until emulsified. Taste and adjust: add up to 1/2 tsp more honey for sweetness, a pinch more salt, or another 1/2 tbsp vinegar/lemon if you prefer brighter acidity.

Serve: Pour dressing into a small ramekin for each plate or bottle to serve alongside the wraps. Keeps refrigerated up to 5 days; bring to room temperature and shake before using.