Greek Crunchwraps
Mediterranean version of crunchwrap with seasoned chicken, roasted red pepper sauce, pita chips, tomato, cucumber and feta
Ingredients
For the chicken:
- 1 1/2 lbs boneless skinless chicken cut into bite sized pieces
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1 tbsp olive brine from a jar of Kalamata olives
- 1 1/2 tsp salt
For the sauce:
- 1 cup roasted red pepper strips or a few of the bigger pieces if you don't have the strips about 1 cup red pepper total
- 1 garlic clove
- 1/4 cup toasted nuts use walnuts, pepitas or almonds
- 2 tbsp balsamic vinegar
- 1 tbsp olive oil
- salt to taste
To assemble:
- 4 burrito size tortillas
- feta cheese
- thinly sliced cucumber
- thinly sliced tomato
- sliced Kalamata olives
- pita chips
Instructions
- Combine all the ingredients for the marinade and add the chicken. Rest in the fridge overnight. When ready to cook, heat a tbsp of oil in a skillet over medium heat and add the chicken. Cook over medium heat until well browned and cooked through. Set aside to cool a bit.
- To make the sauce, combine the ingredients in a small blender jar and blend until smooth. Taste and adjust the vinegar and salt to your liking.
- To cook the crunch wraps, place a tortilla on a cutting board or other flat surface. Make a circle of red pepper sauce in the middle, leaving a good 3 inch circle around the outside clear. Place some chicken on top of the sauce and top with some feta and a layer of pita chips. Top that with some sliced cucumber, tomato and olive. Spread a bit more sauce on top and then top that with a circle you cut out of another tortilla so that it is about 6 inches across. Fold up the edges of the larger tortilla to make a round.
- Heat a little oil in a clean skillet over medium and add the wrap you made. Cook until toasted on each side and crunchy. Serve with extra sauce.
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