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Greek Wrap Recipe - Greek Chicken Wrap


4 small chicken breasts (about 4 oz. each),
1 tsp. paprika,
1 Tbsp. olive oil,
1 tsp. white vinegar,
1 Tbsp. Greek seasoning,
1 tsp. minced garlic,
4 Greek pitas,
1/2 cup shredded iceberg lettuce,
2 oz. pitted calamata olives,
2 Tbsp. diced tomatoes,
8 strips pickled beetroot,
2 Tbsp. tzatziki sauce,
2 oz. crumbled feta cheese.


Butterfly the chicken breasts with a sharp pairing knife. Put the first six ingredients in a ziplock bag and shake well. Keep the bag in your fridge for at least 30 minutes to marinate the chicken. Remove the chicken breasts from the ziplock bag and grill them over an open fire grill or in a cast iron griddle pan. Slice them to strips. Grill also the pita breads. Spread some tzatziki sauce over each pita bread and top each pita with the remaining ingredients. Top with the sliced grilled chicken. Fold each wrap and secure with a toothpick decorated with some cherry tomato and a gherkin pickle. You can also wrap each Greek wrap in parchment paper before serving.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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