Sunday, October 31, 2010

Greek Chicken Wraps

It's Sunday and I made something that I've had several times at my friend, Katie's, house.  It's a great, easy dinner and since I happen to be rather fond of Greek food and seasonings, it's no trouble to make!  It's even easier than this Greek Chicken recipe I used to make.  Although it is rather good, this way that I'm going to show you is much easier!

I don't have a picture of the lineup of ingredients - sorry.  But here's a list!

boneless, skinless chicken breasts - about 1/2 breast for each person
feta cheese
black or kalamata olives
diced tomatoes
sliced red onion
tzatziki sauce - recipe following
Greek salad dressing
salt and pepper
lemon juice

Cut your chicken into cubes or strips - your choice - and place in a ziploc bag.  Add enough Greek Salad dressing to cover the chicken, a squirt or two of lemon juice, salt and pepper to the bag.  Mush (yes, that's a technical term) it all around and place into your refrigerator for a couple of hours to marinate. 

When I buy chicken and am putting it into ziploc bags to go into the freezer, I actually add the Greek dressing to a couple of bags right then.  That way, on the day I want to make these, all I have to do is take the bag out of the freezer and let it thaw out.  Easy peasy.

Another note - you don't want to add too much lemon juice to the bag either.  Too much, and the acid will start the 'cook' the chicken.  Not pretty and not at all tasty. You just want enough lemon juice to cut the oil from the dressing.

I have to say a word about cast iron skillets.  This is my largest one - 12 inches - and I love it.  I mean, I LOVE IT.  I know this is a horrible picture, but trust this Southern girl.  You'll never find a better retainer of heat than this.  This one is my chicken frying skillet.  Nice deep sides.

These are my three cast iron skillets, nested on each other.  12 inches, 10 inches and 8 inches.  See the cut marks on the 8 inch one?  Those are from the knives we've used to cut the cornbread right when it comes out of the oven.  An 8 inch cast iron skillet is the best way to make corn bread.  It gets crusty on the outside but inside stays nice and moist.  The middle skillet was my paternal grandmother's.  My husband decided one day that it was dirty and needed a good scrubbing - with a brillo pad.  Years and years of seasoning washed down the drain.  I've never let him forget.  I'm still trying to get that perfect seasoning back on it.  :(

Anyway, sorrow aside - let's cook some chicken!

Place a few pieces of chicken in your pan.  Don't crowd them, or they'll steam more than they will sear, which is not what you want.  You want them to get nice and brown on the first side...

Like this!  Ain't it a pretty thing?  After they're nicely cooked, remove them from the pan and add the rest of your chicken.  I only had 2 batches as I only used one large chicken breast.  If you have more chicken, you'll obviously have more batches to cook.

After all the chicken is cooked, it's time to assemble!  Take a warmed tortilla (I nuke a few in a damp paper towel) and spread tzatziki sauce on it (recipe at the end).  Then add as few or as many pieces of chicken on top of that, then top with feta cheese.  Black olives, red onion and tomatoes are especially good, but my children won't eat any of those things, so I left them off.

I also didn't add feta cheese tonight.  Mine had gone bad in the refrigerator.  So I ended up using an Italian cheese blend that I had.  Same difference...

Roll up your tortilla securing all the goodness inside.  And voila!  A Greek Chicken Wrap!!


One more word about cast iron skillets:

See the yummy bits on the bottom of the pan?  Don't even try to scrape them off with a knife or with a blade of any sort.  That's the kind of stuff that seasons your pan - that makes it work even better than you ever thought it could.  The best way to clean a cast iron skillet is this:  When it cools down, fill it with hot water and let it soak for a few minutes.  Then with the hot water running, scrape all those bits out with a plastic scraper.  I have a brush that I use for this very job.  Scrape all the big pieces off, but don't worry too much about the rest.  Then place it on your stovetop on a burner set to high.  This will cause the remaining water to boil off and dry your skillet keeping it from rusting.  And rust is the mortal enemy of iron.  Do cast iron skillets even have a soul?  Maybe they do - that's why they cook so well. 

I hope you enjoy this recipe!  I know I sure do!  And the leftover chicken is great on a salad the next day!

Greek Chicken Wraps

Boneless, skinless chicken breasts
Greek salad dressing
salt and pepper
feta cheese
lemon juice
black or kalamata olives
red onion - sliced
tomato - diced
tzatziki sauce

Tzatziki Sauce
Sour cream or plain yogurt
about a 1 inch slice of cucumber
fresh garlic or garlic powder
salt and pepper
dried dill or dried oregano

Seed the cucumber and grate it all (even the skin) into a bowl.  Mix in the other ingredients, tasting as you go and adding as needed to get the right consistency and flavor that you're looking for.

Marinate chicken breasts in a salad dressing, salt, pepper and lemon juice mixture in a ziploc bag for a few hours.  Cut chicken into strips or cubes.  Cook on the stovetop until cooked through.  Nuke tortillas for a few seconds to make them pliable.  Spread on some tzatziki sauce, top with chicken, cheese and other toppings.  Roll up to secure ingredients.  Eat to your heart's content and be full!!  Opa!!


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