Valli's Greek Wraps

Volcanic Island of Nea Kemeni, Santorini, Greece

The weekend is getting closer once "Hump Day" arrives. Wednesday is a good day!!! I usually get to relax on Wednesdays which also means quick meals..or not...depending on how I feel in the moment. Sometimes I go elaborate, but this wrap is one of my mainstays when I don't feel like cooking anything else. Quick and easy...just perfect for a Wednesday!!! I always have a container of Greek tzatziki in the fridge from a local Greek restaurant that supplies the grocery stores these days. I used to live right across the street from them.

There is a sandwich shop close to where I work that has the most delicious wraps on the planet. I came up with this recipe to emulate their Greek-style wrap...because as you know for those who follow my day to day adventures.."I love all things Greek"!!!

I am told wraps originated in California in their sunny, health-conscious environment and have taken over the sandwich market to a certain degree. I always use a whole wheat tortilla wrap to have a lower carbohydrate intake. This wrap is served semi-warm with the rice and chicken freshly cooked. I suppose you could eat it cold as well, but I can't wait to dive in, so, it doesn't last long enough.

Photo was taken in the bay of Erinia, I believe it is called, off the volcanic island of Nea Kemini in Santorini, Greece.

Val's Greek Wraps

**Valli's Greek Wraps**

6 boneless chicken breasts

1/2 cup olive oil

1/2 cup lemon juice

1/4cup dried oregano leaves

2 teaspoons dried thyme leaves

1 teaspoon salt

1/2 ground fresh pepper

1 cup tzatziki sauce

1/2 cup thinly sliced onions

2 tomatoes, chopped

Handful of sliced, black Kalamata olives (optional)

1 cup feta cheese, crumbled

1 cup jasmine rice, cooked and still warm

Greek seasoning, to taste (I use Club House brand)

6 whole wheat tortilla wraps or pita breads

1. Rinse the chicken, pat dry, and place in a large ziplock bag. Combine olive oil, lemon juice, oregano, thyme, salt and pepper in a jar; cover and shake to mix. Pour oil/lemon juice mixture over chicken into bag and refrigerate overnight.

2. Remove chicken from bag and cook in skillet for 3 - 4 minutes per side or until chicken is no longer pink, brushing with leftover marinade. Remove chicken from skillet and slice into small cubes.

3. Spread tzatziki sauce onto wraps. Pile up each wrap with chicken cubes, 1/2 cup jasmine rice, tomatoes, onions and feta cheese. Sprinkle each with Greek seasoning to taste. Fold in ends of wrap and roll as tightly as possible.

Serves 6

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