Greek Chicken Salad Wraps

Well, I guess the secret’s out….I really like the recipes on Kittencal’s Kitchen blog.  So here’s another one that’s guaranteed to put a big smile on my hubby’s face! Her Greek dressing is word for word, the rest is my words but her idea.

Greek dressing
1 cup extra-virgin olive oil
juice of 1 or 2 whole lemons
1 teaspoon Dijon mustard
1 tablespoon red wine vinegar
2 teaspoons dried oregano (preferably Greek oregano)
1 teaspoon dried basil
2 garlic cloves, minced
1/2 teaspoons salt, or to taste
1/2 teaspoon freshly ground black pepper
1 teaspoon sugar

Mix all ingredients together in a jar or container with tight fitting lid. Shake well to mix. Best if made and refrigerated 2 hours ahead (but if you’re like me and only think of it last minute, oh well! it still works, but will have more flavor later)

I put olive oil in a frying pan, placed chicken in the pan and sprinkled it with salt and lemon pepper. I then let it cook, turning it, so that it was just starting to brown (but insides are cooked really well….I start with frozen chicken, so I put a lid on it and let it cook a good long time….that’s just how I roll). When the chicken is done, let set for about 5-10 minutes (while you prep the other ingredients) and then slice into think slices.

the rest of the ingredients
layer everything like this:

tortillas
red onion, coarsley chopped
tomatoes, sliced thin
cucumbers, sliced thin
salt and pepper (to taste)
romaine lettuce, chopped
Kalamata olives (yeah, seriously, spring for the good stuff….you’ll thank me)
sliced chicken
crumbled feta cheese
Greek dressing

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