August 1, 2012

In the kitchen: Greek chicken wraps

I love Greek food, in fact, Mediterranean cuisine is my favorite cuisine. I grew up eating Lebanese food, so the taste of olive, eggplant, yogurt, mint, garlic, and lemon are with me constantly. The other day, I had an abundance of hydroponic Boston lettuce in the fridge, and immediately thought of something Greek, like these chicken wraps. Here's my recipe.


1 package of organic chicken breast tenderloins
3 limes or lemons
2 cups of yogurt
4 cloves of garlic
Greek seasoning (in a container)
1 cup of mint
1/2 cup of diced cucumbers
1 cup of cilantro leaves
1/2 cup of thinly sliced red onion (has to be red)
one package of Boston lettuce (or any other butterhead type lettuce)
salt + pepper to taste
1/4 cup of extra virgin olive oil

For the chicken: Wash the chicken breasts in the juice of one lime. Take 2 garlic cloves and grate them, instead of chop them. This releases the juice and aroma much faster. Coat the chicken with the grated garlic and season with salt and Greek seasoning for up to one hour. In a skillet, heat up some butter instead of olive oil, which tends to splash everywhere when overheated in a skillet. Place your tenderloins and cook until the edges are white and the center is slightly pink (it means you are done cooking that side). Turn them and finish cooking the other side, about 8-10 minutes).

For the Greek sauce or dressing: In a food processor, place yogurt, olive oil, mint, cucumber, remaining garlic, and the juice of 2 limes, and mix well. Season with salt and pepper. You can add more lime if you like it more citrusy. I personally do.

Wrapping: Take one piece of lettuce and layer it with one piece of chicken, a spoonful of onions, cilantro, and Greek sauce and take a bite! The crispy texture of the lettuce with the tangy-minty bite of the dressing paired with the garlic chicken makes this recipe extremely savory. And you can eat the entire badge, since there's no starchy carbohydrates anywhere. It's guilt-free and loaded with flavor.

And if you are still in the mood for more Greek, take a trip down to Santorini.  Liz's images and photos will blow you away.

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