Traditional recipes

Greek-Inspired Wrap

Greek-Inspired Wrap

Greek cuisine is all about simplicity, and with less than 10 ingredients, this is about as simple as it gets. A mouthwatering combination of perfectly seared lamb with a golden brown, savory crust, seasoned with some dried oregano, and salty, tangy feta makes for a delicious wrap. It really pays to use some good feta; I used Bulgarian feta in brine.

See all recipes with feta.

Click here to see 9 Quick and Easy Wrap Recipes.

Ingredients

  • 1 Tablespoon canola oil
  • 2/3 Pounds bone-in, 1-inch-thick lamb shoulder
  • 2 Teaspoons dried oregano
  • Sea salt and freshly ground black pepper, to taste
  • Four 9-inch tortillas
  • 1/2 large tomato, diced
  • 1 Cup alfalfa sprouts
  • 1/4 Pound feta
  • 1/4 Cup tzatziki sauce (optional)*

10 Delicious, Greek-Inspired Recipes That Promote Longevity Any Time of Day

Ikaria, Greece is one of the Blue Zones and their meals certainly reflect this way of living. Protein, healthy fats, and lots of veggies are used in abundance at every meal, along with aromatic spices like rosemary, dill, and nutmeg.

If you want to eat like the Greeks, look no further than the healthy Greek recipes included here. Meal ideas for breakfast, lunch, dinner, snacks, and dessert are all included&mdashand all are inspired by the Mediterranean cuisine. All that’s left is to find someone to share them with&mdasheven if it’s over Zoom.


How to Make Greek Pita Wraps with Chicken

Marinate the Chicken

Mix all of the marinade ingredients (except chicken) in a mixing bowl. Add the chicken and ensure it is fully coated in marinade Cover the bowl with plastic wrap and marinate for at least an hour in the fridge.

Make the Tzatziki Sauce

Grate ¾ of the cucumber with a cheese grater into a small bowl (save the last part of the cucumber for toppings). Squeeze the cucumber with your hands against the side of the bowl to release most of the liquid. Place the grated cucumber on top of a paper towel, wrap in a ball, and squeeze any excess moisture out. Place the cucumber in a mixing bowl and add the rest of the tzatziki ingredients. Mix everything together and ensure all of the cucumber pieces are coated.

Cook The Chicken

Heat the skillet over med-high heat. Add the marinated chicken pieces and the marinade to the skillet and cook for 4-5 minutes on each side until fully cooked. Remove the chicken and slice it into strips. Add the chicken back into the skillet to get more of the marinade coated on the chicken pieces, just a minute or two.

Prepare Your Topping and Assemble the Pitas!

Take a pita bread and place it on a plate. Layer the sliced cucumber, tomato, cabbage/lettuce, and red onion slices first. Then add strips of chicken and top with Tzatziki sauce and feta cheese. Wrap in foil if desired to keep the gyro together while eating. Enjoy!

Use Store-Bought Pitas or Make Your Own!

There is something to be said for homemade bread, and homemade pita bread is no exception. It does take just over 3 hours from start to finish to make fresh pita bread, mostly because of the rise time, but I can confidently say it’s worth it! You only need 5 ingredients which you probably already have in your pantry: active dry yeast, water, flour, olive oil, and salt. That’s it! Check out my Quick Pita Bread Recipe for the full recipe.

Homemade Pita Bread

Make Quick-Pickled Onions for a Topping

You can use whatever toppings you love or have on hand but I will tell you, pickled onion adds a little extra something that makes a big difference. You can make these ahead of time, and in my opinion, you should have these in your fridge at all times anyway. They are great on these pita wraps, tacos, salads, and more! Here’s what you need and how to make them.

Quick Pickled Onions

  • 1/2 red onion, thinly sliced (use a mandoline if you have one)
  • 1/4 cup apple cider vinegar
  • 1/2 tablespoon sugar
  • 3/4 teaspoons salt
  • 1/2 cup water

Place the water, salt, sugar, and vinegar into a saucepan and heat over medium heat until the sugar and salt have dissolved. Remove from the heat and pour the mixture into a jar with the sliced onions. Cool at room temp for an hour and then place in the fridge for at least 2 hours before serving.


Famous Greek chicken gyros recipe

The gyro, a simple dish that delivers above and beyond in flavour, it is one of the most popular fast-food items in all of Greece.

The gyro first arrived in Greece in 1922 as many small food shops began to open to meet the demand for the simple and affordable meal.

The dish remains popular among visiting tourists as they can simply order a gyro from the corner shop, grab it and enjoy it whilst exploring the vast amount of history found in Greece.

Gyros are mainly made using beef, chicken or pork, and are topped with fresh vibrant tomatoes and onion, a sprinkle of french fries, a generous dollop of tzatziki, all wrapped in a soft pita bread.

Due to travel restrictions some may not be able to visit Greece at the moment, but this doesn’t mean that you can’t bring Greece to your home, into your kitchen and onto your taste buds.

When making gyros at home, the secret key to delicious-ness is in the marinade.

With no further ado we bring you the below recipe which shows you how to make the best homemade chicken gyro.

Greek Chicken Gyros Recipe:

  • 1 tbsp vinegar
  • 3 tsp minced garlic
  • 2 tbsp lemon juice
  • 1 tbsp olive oil
  • 3 tbsp full fat greek yogurt
  • 1 tbsp oregano
  • 1 tsp salt
  • 1 tsp pepper
  • 2 cucumbers, grated and strained
  • 4 cups full fat Greek yogurt
  • 1 tbsp lemon juice
  • 3 tbsp olive oil
  • 5 tsp minced garlic
  • 5 tsp salt
  • 5 tsp black pepper

Salad ingredients to add into the Gyro:

  • 2 sliced tomatoes
  • 3 diced cucumbers
  • 5 chopped red onion
  • Salt and pepper
  1. Add the marinated ingredients as well as chicken into a ziplock bag. Place in the fridge and marinade for a minimum of 2 hours to a maximum of 24 hours if preparing for the next day.
  2. Make the tzatziki – grate the cucumber using a box grater, wrap the cucumber in paper towels / tea towels and squeeze to remove excess liquid. Then combine the cucumber with remaining tzatziki ingredients in a bowl. Let it sit for at least 20 minutes and it will be ready to serve.
  3. Combine all salad ingredients in a bowl to create a mix of all ingredients to go into each gyro.
  4. Cook the chicken: Heat 1 tbsp of oil in a frying pan over a medium heat. Remove the chicken from the marinade. Cook the chicken for 3-4 minutes on each side until it is cooked through and golden brown. Cooking time will depend on the size of each piece. Remove the chicken from the frying pan and place on a plate.
  5. Assemble the gyros: Slice the chicken into strips. Take a piece of pita bread and place on parchment baking paper or foil. Place some salad in the middle, top with chicken and tzatziki. Roll the pita bread with the parchment paper, twisting the button to ensure it is closed.

The gyros are now ready to be enjoyed!

The perfect meal whether you are enjoying a bite of Greece from afar or wondering how to make the delicious meal yourself.

Simple and made for everyone from a first time chef or master of all, this chicken gyro recipe will definitely have you planning your next trip to Greece.


Greek-Inspired Grilled Chicken Wraps

This really is just the thing for a light dinner. A glass of chilled Pinot Grigio in one hand and this wrap in the other is the perfect way to end your weekday.

Ingredients

  • FOR THE CHICKEN:
  • 1 whole Boneless Skinless Chicken Breast
  • 4 cloves Garlic, Minced
  • ½ cups Balsamic Vinegar Plus More For Drizzling
  • ¼ cups Olive Oil, Plus More For Drizzling
  • 1 pinch Salt And Pepper
  • FOR THE WRAPS:
  • 2 Large Tortillas
  • ¼ cups Hummus
  • 1 cup Lettuce Greens, Or As Desired For Your Wrap
  • ⅓ cups Cherry Tomatoes, Quartered
  • ¼ Red Onion, Sliced Thin
  • ½ Cucumber, Peeled And Thinly Sliced
  • ¼ cups Pitted Kalamata Olives
  • ⅓ cups Feta Cheese Crumbles

Preparation

Start by cutting your chicken in half horizontally and lengthwise so you have two thinner pieces. In a bowl place the chicken, garlic, balsamic vinegar, olive oil, salt and pepper. Toss this together, cover the bowl and place in the fridge for at least one hour.

Once the chicken is marinated place it on a medium heat grill for about 5 minutes per side. When your chicken is cooked set it aside on a clean plate to rest. Keep the grill on for a moment.

Start building your wrap. First, place the tortillas on the grill to warm them up a bit and give them a nice char flavor. Remove from heat when done and turn off grill.

Next, lay your tortilla down and spread the hummus over the middle, top with the lettuce, tomato, onion, cucumber and olives. Slice your chicken and add it to the wrap. Finally top with a drizzle of olive oil and vinegar and crumble over the cheese.


Greek-inspired Phyllo Wraps

THIS RECIPE IS FROM MY GREAT SISTER-IN-LAW APRIL MCKAY ANDERSON. SHE IS FILLING IN FOR MELISSA R. THIS MONTH :) - MELISSA M.

Greek-inspired Phyllo Wraps

3 T olive oil
1 c onion, diced
2 t garlic minced
1 ¼ lb ground turkey
½ c red bell pepper, diced
2 T lemon juice
1 T oregano
½ t kosher salt
½ t cinnamon
½ t nutmeg
½ t pepper
¼ c scallions, chopped
4 oz. feta cheese, crumbled
16 sheets phyllo pastry
¾ c olive oil
Dill sprigs optional

Heat oil over medium heat, sauté onion 3 min. Add garlic sauté 1 min. Stir in turkery and cook until browned (5 min). Add bell pepper, lemon juice and seasonings cook 1 min. Remove from heat, spoon off any excess fat, and cool 5 min. Stir in scallions and feta.

To assemble wraps: brush one phyllo sheet with oil add a dill sprig, if desired. Top with second phyllo sheet brush with oil. Spoon ½ cup turkey mixture on a short end, leaving a one inch margin. Fold sides over mixture, then roll. Place wrap seam side down on baking sheet lined with foil or parchment brush with oil. Repeat with remaining turkey, phyllo, and oil.

Bake 15 minutes, or until browned. Let stand 5 minutes to cool.

Label- Place frozen wraps on baking sheet lined with foil or parchment paper, then bake in a preheated 425 oven for 20 minutes, or until browned. Let wraps stand for 5 minutes before serving.


11 Greek BBQ Recipes to Make Your Backyard Feel Like the Mediterranean

With coronavirus making travel a tricky and even potentially dangerous prospect this year, we’re embracing the summer staycation. All week (and all summer) long, we’ll bring you transportive flavors and travel-inspired ideas from around the world, so you can take your tastebuds on a trip and give your mind a mini vacation while you’re still at home. Here, some great Greek recipes for your next BBQ.

Most of us don’t have a tradition of serving foods with Greek flavors at a cookout, but we should. Greek food, with all its bright, fresh, and simple ingredients—lemon, salty fish, vivid cheeses, and olive oil chief among them—makes the perfect candidate for outdoor, summer feasting

For a simpler nod to Greece, you could always grill burgers and serve them with Greek fries. (And if you need to feed vegetarians? This Greek falafel burger recipe is easy, delicious, and only takes about 20 minutes!)

But if you want to go all out, try one (or more) of these 11 summer Greek recipes for your next outdoor dinner—just try not to break any plates. And don’t forget the ouzo.

1. Rotisserie Leg of Lamb

A Mediterranean dry rub of paprika, cumin, and coriander gives this boneless roast leg of lamb a lovely perfume. The flavorful juices drip on potatoes, onion, and fennel as the lamb cooks on the spit. Get our Rotisserie Leg of Lamb recipe . (The same flavors will work for smaller lamb chops too.)

Bone-In Australian Leg of Lamb, $74.99 from D'Artagnan

A serious piece of meat for sure.

2. Spanakopita

Predictable maybe, but when the grill’s heating up there’s nothing better to reach for than a flaky, buttery, feta-salty, oniony, and spinach-rich phyllo triangle. Get our Spanakopita recipe.

3. Dolmathes with Avgolemono

The filling for these stuffed grape leaves starts out pretty conventionally, with ground beef, rice, and mint, but the terminal addition of avgolemono sauce (eggs, lemon juice, and some of the grape-leaf cooking liquid) makes these perfect for snacking outdoors on a hot day. Get our Tangy Dolmathes recipe.

4. Garlic-Mint Yogurt Dip

Serve it as a dip for pita chips, raw and lightly blanched vegetables, or grilled shrimp. As a spread, it smears beautifully inside split pitas, before they’re stuffed with diced roasted chicken or lamb. Get our Garlic-Mint Yogurt Dip recipe.

5. Flying Fig Cocktail

Not strictly Greek, but perfect to serve with the tangy, salty, and animal-rich food of your backyard BBQ. Fresh figs are muddled with elderflower liqueur, then mixed with vodka, lemon juice, and agave. Get our Flying Fig Cocktail recipe.

6. Whole Grilled Bass with Oregano and Olives

Stuff a whole striped or black bass with oregano, thyme, and lemon and top it with a relishy sauce of grilled olives, onion, and artichokes. Get our Whole Grilled Bass recipe.

7. Baby Artichoke Pasta Salad

Blanched fresh artichokes, cherry tomatoes, and crumbled ricotta salata cheese marry with cold pasta, tossed with garlic and good olive oil. Get our Baby Artichoke Pasta Salad recipe.

11. Skordalia

Francesco Sapienza (Lamalo)

If you alter the proportions this nutty, creamy, garlic-heavy dish can be either a dip or a hearty summer side. Ease up on the garlic and add a little more boiled potato to the food processor and this is like garlic mashed potatoes made especially for warm weather. Get the Skordalia recipe.

9. Grilled Greek Salad

Everything is charred on the grill and served warm with a drizzle of oregano marinade. We like it best when all the elements are chopped up and tossed with the dressing, so each bite is loaded with halloumi cheese, veggies, and herbs. Get our Grilled Greek Salad recipe.

10. Honey and Cheese Tart

In Greece, this would contain fresh myzithra cheese (hard to find in the U.S.), but manouri, a fresh, lightly salted Greek cheese, complements the sweet honey and lemony crust. Get our Honey and Cheese Tart recipe.

11. Almond Biscuit Shortcake with Roasted Figs

The addition of almond flour gives these buttery biscuits character. Served with roasted fresh figs sweetened with honey and flavored with orange zest, they make a delicious shortcake dessert out on the patio. Get our Almond Biscuit Shortcake with Roasted Figs recipe.


Make the perfect tsoureki dough – Tips

It is a common secret, that making your own tsoureki dough is quite challenging even for the most experienced cooks. But experience has shown me, that actually it’s not that difficult after all. The secret is having the right recipe and following it to the letter. After lots of experimenting I have put together my very best, no-fail tsoureki recipe, with all the detailed prep photos for you to succeed on your very first time!

Tsoureki dough is all about the rising, which means that the right temperature is key. All of the ingredients must be at room temperature before added in the mixture this will guarantee that your dough will rise. Give the dough time to rise and it will reward you with its distinctive airy fluffiness.

Make sure to use bread flour, which has elastic toughness that holds its shape well once baked. The most common mistake for the ones that haven’t made a tsoureki before is that once the dough is mixed, it appears to be a little sticky, so most just add more flour, making the tsoureki as hard as bread. So watch out! Finally, if you like, you can double the dose to make twice as many tsoureki muffins- the double doze will still fit in the large mixer’s bowl.

Garnish the tsoureki muffins with syrup or chocolate glaze or try adding some chocolate filling/Nutella/hazelnut paste or fruits. Your imagination is your limit!

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Mediterranean Greek Chopped Salad (Wrap)

for 1 wrap or salad:

  • 1 10-inch whole wheat wrap
  • 5oz chicken breast, cooked
  • 1/8 cup goat cheese crumble
  • 3 Romaine leaves
  • 2/3 cup Boston (or butter) lettuce
  • 1/3 cup fresh parsley
  • 1/4 cup fresh basil
  • 1/3 cup chopped red onion
  • 1/3 cup cucumber
  • 5 cherry tomatoes (cut in halves)
  • 5 (or 15g) Kalamata olives, pitted (optional)
  • Lemon vinaigrette for 3 servings
    • Juice from 1 large lemon
    • 2 tablespoons extra virgin olive oil
    • 1/2 dried oregano
    • 1 teaspoon minced garlic
    • 1 1/2 teaspoon Bragg Apple Cider vinegar
    • pinch of sea salt
    • generous pinches of pepper to taste
    1. In a bowl, mix together the ingredients for the lemon vinaigrette and season to taste with sea salt & pepper.
    2. Place all the salad ingredients on a large cutting sheet, and using the longest and sharpest knife you have, begin to chop up the salad to desired thickness.
    3. Once the salad is chopped, add it to a mixing bowl then add 1 serving of lemon vinaigrette. Mix the salad together with a spatula, then place some of the contents on whole wheat tortilla. Fold in the sides and tightly roll up the wrap.
    4. Enjoy any leftover chopped salad by itself.

    Approximate macros for one 10-inch whole wheat tortilla:

    200 calories, 30g carbs, 6g fat, 8g protein, 6g fiber, 3g sugar

    Approximate macros for 1 wrap with dressing:

    645 calories, 48g carbs, 23g fat, 58g protein, 13g fiber, 9g sugar


    30 Wrap Recipes to Bring Your Lunch Game to the Next Level

    You know packing your own lunch can save you some serious cash (over $500 a year!) &mdash but the thought of eating the same salads, sandwiches, and soups every day can lead anyone to the nearest drive-thru. Don&rsquot get stuck in a meal prepping rut, and you won't even think about hitting up the office cafeteria. How? Refresh your lunch routine by adding a few wraps into the weekly rotation. These wrap recipes make the most of bold flavors and seasonal ingredients &mdash and are easy to transport, too! (Pro tip: Spread sauces and condiments between the fillings, not on the wraps themselves, to keep wraps from getting soggy).

    Whether you&rsquore brainstorming ways to fill spinach, whole wheat, or gluten-free wraps (like these cheesy ones!), deciding between chicken wrap recipes, vegetarian wrap recipes or classic tortilla wrap recipes, we&rsquove got ideas for you. We&rsquore sharing our favorite burritos, gyros, and lettuce wraps, as well as different ways to incorporate Southwestern, Italian, and Vietnamese flavors into your midday meal. There are good-for-you wraps packed with key nutrients (yes, wraps can be healthy!), and crazy-indulgent options for the days you want to just treat yourself. Because Mondays don't seem so bad (and take-out is way less tempting) if you have a Buffalo Chicken Salad Wrap to look forward to.


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