This wrap is now such a favorite.  It is a lot lighter than the foods that I have been eating all winter long.  I think it is the perfect spring recipe since all the herbs will start popping up in the garden in the next month.  I have included a great marinade recipe but as a shortcut, you can always use a bottled Greek dressing. (I recommend Primal Kitchen since their dressing is very clean).  Also when it comes to the yogurt sauce you can always use a prepared plain Greek yogurt. I have to say though; the homemade tastes best! Recipe HERE for that.

Ingredients: Yogurt sauce

3 8-ounce containers of yogurt, strained, or 12 ounces Greek yogurt

2 T chopped fresh dill

2 T chopped fresh oregano

3 T chopped fresh chives

1 tsp lemon zest

1 T lemon juice

Salt and pepper

Greek Dressing Marinade:

⅓ C olive oil

3 T apple cider vinegar

¼ C fresh parsley

2 T lemon Juice

¼ tsp coriander

¼. tsp cardamom

1 T fresh oregano

1 T lemon zest

1 T raw honey (or to taste)

salt and pepper (to taste)

Wrap Ingredients:

4 chicken breasts

2 C mixed greens

1 C cherry tomatoes halved

½  C sliced red onion

½ C feta cheese, crumbled

8 Siete almond flour wraps

Directions:

1. Do ahead: Combine all ingredients for marinade except olive oil in a food processor or small blender. Once the blender is going drizzle in olive oil slowly until all ingredients are incorporated.  Give it a taste and see if you need more honey or salt and pepper.

2. Marinate chicken breasts for 6 hours or overnight.

3. If using homemade yogurt, strain in a strainer or cheesecloth for at least 3 hours or until desired thickness.

Next Steps:

1. Preheat oven to 350

2. Remove Chicken from marinade and pat dry.  Melt 1 tablespoon of ghee in an ovenproof skillet over medium-high heat.   Sear chicken on each side until golden brown then put directly into the preheated oven for 7-8 minutes. (The only time I leave the chicken in the oven longer is if the pieces of chicken are really large. You can also use an instant-read thermometer.)  Allow the chicken to rest on a plate for about 10 minutes.

3. Combine yogurt with dill, oregano, chives, lemons zest, lemon juice, salt and pepper.  Blend well!

4. Once the chicken has rested, slice diagonally in thin slices.

5. Heat tortilla or wrap on a heated skillet for a few moments until warm and pliable.

6. Layer chicken, greens, tomato, red onion, feta cheese and yogurt sauce in a Siete tortilla or wrap of choice.  Roll and EAT!

Serves 6

Print Recipe

Fresh Greek Chicken Wraps

Prep Time

10 mins

Cook Time

20 mins

Servings

ppl

Ingredients

Yogurt sauce

• 3 8 oz. containers Plain strained or Greek yogurt homemade is best
• 2 T fresh dill chopped
• 2 T fresh oregano chopped
• 3 T fresh chives chopped
• 1 tsp lemon zest
• 1 T lemon juice
• salt and pepper to taste

Greek dressing marinade

• ⅓ C olive oil
• 3 T apple cider vinegar
• ¼ C fresh parsley
• 2 T lemon juice
• ¼ tsp coriander
• ¼ tsp cardamom
• 1 T fresh oregano
• 1 T lemon zest
• 1 T raw honey or to taste
• salt and pepper to taste

Wraps

• 4 Chicken breasts
• 2 C mixed greens
• 1 C cherry tomatoes halved
• ½ red onion sliced
• ½ C feta cheese crumbled
• 8 Siete almond flour tortillas

Prep Time 10 mins Cook Time 20 mins Servings ppl Ingredients Yogurt sauce 3 8 oz. containers Plain strained or Greek yogurt homemade is best 2 T fresh dill chopped 2 T fresh oregano chopped 3 T fresh chives chopped 1 tsp lemon zest 1 T lemon juice salt and pepper to taste Greek dressing marinade ⅓ C olive oil 3 T apple cider vinegar ¼ C fresh parsley 2 T lemon juice ¼ tsp coriander ¼ tsp cardamom 1 T fresh oregano 1 T lemon zest 1 T raw honey or to taste salt and pepper to taste Wraps 4 Chicken breasts 2 C mixed greens 1 C cherry tomatoes halved ½ red onion sliced ½ C feta cheese crumbled 8 Siete almond flour tortillas

Instructions

1. Do ahead: Combine all ingredients for marinade except olive oil in a food processor or small blender. Once the blender is going drizzle in olive oil slowly until all ingredients are incorporated. Give it a taste and see if you need more honey or salt and pepper.
2. Marinate chicken breasts for 6 hours or overnight.
3. If using homemade yogurt, strain in a strainer or cheesecloth for at least 3 hours or until desired thickness.
4. Next Steps: Preheat oven to 350
5. Remove Chicken from marinade and pat dry. Melt 1 tablespoon of ghee in an ovenproof skillet over medium-high heat. Sear chicken on each side until golden brown then put directly into the preheated oven for 7-8 minutes. (The only time I leave the chicken in the oven longer is if the pieces of chicken are really large. You can also use an instant-read thermometer.) Allow the chicken to rest on a plate for about 10 minutes.
6. Combine yogurt with dill, oregano, chives, lemons zest, lemon juice, salt and pepper. Blend well!
7. Once the chicken has rested, slice diagonally in thin slices.
8. Heat tortilla or wrap on a heated skillet for a few moments until warm and pliable.
9. Layer chicken, greens, tomato, red onion, feta cheese and yogurt sauce in a Siete tortilla or wrap of choice. Roll and EAT! Serves 6

© The Sown Life LLC, 2019