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SMF Kitchen
@smfchicken
00:15
Prep
00:15
Cook
00:30
Total Time
Ingredients & Directions
Directions
Greek Grilled Chicken Wraps
1 1/2 tablespoons
Springer Mountain Farms Boneless, Skinless Chicken Breasts or Thighs
2 tablespoons
Olive oil
3 tablespoons
Fresh lemon juice
1 tablespoon
White wine vinegar
1 tablespoon
Fresh oregano, minced
2 cloves
Garlic, peeled and minced
1 teaspoon
Fresh thyme, minced
1 teaspoon
Kosher salt
1/2 teaspoon
Fresh ground black pepper
4
Large sun-dried tomato sandwich wrappers (or wrap of your choice)
1 jar
Kalamata olive spread or olive tapenade (or just chopped Kalamata olives)
4 cups
Baby romaine lettuce (or lettuce of your choice)
1
Tomato, seeded and chopped Roma
1/2
Onion, peeled & thinly sliced red
1/2
Cucumber, cut into matchstick sized strips English
1/2 cup
Sliced pepperoncini or mild banana peppers
1/2 cup
Crumbled feta cheese
Greek salad dressing or tzatziki sauce
- Add the chicken to a large zip top disposable storage bag or bowl.
- Add oil, lemon juice, vinegar, oregano, garlic thyme and salt and pepper; seal bag and toss chicken to evenly coat.
- Place in refrigerator to marinate for at least 30 minutes or up to 8 hours.
- When ready to cook, heat grill (or skillet to medium) on high heat, remove chicken from bag and discard marinade.
- Place chicken on grill grates & cook for about 4-5 minutes on each side until golden brown with an internal temperature of 165°F.
- Remove chicken from pan and let rest while getting wraps ready and filled.
- Spread a few tablespoons of olive spread over each sandwich wrap & top with lettuce.
- Slice grilled chicken & lay across the middle of each wrapper.
- Add desired amount of tomato, onion, cucumber, onions and pepperoncini & feta cheese on top of the chicken slices.
- Drizzle with dressing/sauce & roll wrap up into a log cutting in half to serve.
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Greek Grilled Chicken Wraps
SMF Kitchen
@smfchicken
Yield: 4
00:15
Prep
00:15
Cook
00:30 Total Time
Ingredients
Directions
Greek Grilled Chicken Wraps
1 1/2 tablespoons
Springer Mountain Farms Boneless, Skinless Chicken Breasts or Thighs
2 tablespoons
Olive oil
3 tablespoons
Fresh lemon juice
1 tablespoon
White wine vinegar
1 tablespoon
Fresh oregano, minced
2 cloves
Garlic, peeled and minced
1 teaspoon
Fresh thyme, minced
1 teaspoon
Kosher salt
1/2 teaspoon
Fresh ground black pepper
4
Large sun-dried tomato sandwich wrappers (or wrap of your choice)
1 jar
Kalamata olive spread or olive tapenade (or just chopped Kalamata olives)
4 cups
Baby romaine lettuce (or lettuce of your choice)
1
Tomato, seeded and chopped Roma
1/2
Onion, peeled & thinly sliced red
1/2
Cucumber, cut into matchstick sized strips English
1/2 cup
Sliced pepperoncini or mild banana peppers
1/2 cup
Crumbled feta cheese
Greek salad dressing or tzatziki sauce
- Add the chicken to a large zip top disposable storage bag or bowl.
- Add oil, lemon juice, vinegar, oregano, garlic thyme and salt and pepper; seal bag and toss chicken to evenly coat.
- Place in refrigerator to marinate for at least 30 minutes or up to 8 hours.
- When ready to cook, heat grill (or skillet to medium) on high heat, remove chicken from bag and discard marinade.
- Place chicken on grill grates & cook for about 4-5 minutes on each side until golden brown with an internal temperature of 165°F.
- Remove chicken from pan and let rest while getting wraps ready and filled.
- Spread a few tablespoons of olive spread over each sandwich wrap & top with lettuce.
- Slice grilled chicken & lay across the middle of each wrapper.
- Add desired amount of tomato, onion, cucumber, onions and pepperoncini & feta cheese on top of the chicken slices.
- Drizzle with dressing/sauce & roll wrap up into a log cutting in half to serve.
