Greek Chicken Pitas

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This is one of those dinners that isn’t really a recipe. It came about sometime last summer. I don’t remember exactly when, but I can tell you it definitely came out of a desire to have good food quick after long days at work and then training.

These pitas can be as “store-bought” or as homemade as you want – although I’m guessing most of us would buy the feta 🙂 The pitas, hummus, and tzatziki could all be homemade if you’re feeling adventurous (in fact I might suggest you look here and here to start). More often than not we’ve been looking for quick and started with pre-made. The tzatziki we’ve been using lately isn’t a true tzatziki, but man, the cucumber-dill yogurt sauce from Opadippity (by Litehouse) hits the spot! Nonetheless I think these would be outta this world with some freshly made pitas, and I need to give it a try some night when I have a bit more time.

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If I’ve planned ahead enough, I do like to marinade the chicken for several hours while we’re at work. It just gives the meal a little extra flavor. Outside of the marinade time, it’s just chopping, grilling, and eating!

(Printable Recipe)

Greek Chicken Pitas
The Cookin’ Chemist Original, marinade from The Black Peppercorn

Ingredients:
For the Chicken Marinade:
4-6 boneless, skinless chicken breasts
1/3 cup olive oil
1/4 cup red wine vinegar
1 lemon, juiced
4 garlic cloves, minced
1 Tbsp. oregano
2 tsp. thyme
1 tsp. salt
1 tsp. ground black pepper

For the Pitas:
4-6 whole wheat pitas
1/2 to 1 cup of hummus
1 colored bell pepper, chopped
1/2 red onion, thinly sliced
1/2 cup kalamata olives, chopped
1/2 to 1 cup of tzatziki sauce
1 pkg. feta cheese

Mix all the marinade ingredients in a bowl. Pour into a plastic bag and add the chicken. Refrigerate and marinade the chicken for at least 1 hour, up to overnight. When ready to grill, discard the marinade and grill chicken as desired. Let rest for several minutes after grilling then chop into bite-sized pieces.

Top pitas with hummus (amount as desired). Layer with chopped vegetables and chicken. Top with tzatziki sauce and feta (also amounts as desired). Enjoy!

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Grilled Veggie and Hummus Wraps

grilled Mediterranean vegetable wraps cut

I have a confession to make. The hubs and I have developed quite the hummus addiction. All kinds really, but our hummus of choice is currently the white bean and basil hummus from Trader Joe’s. Seriously. Between the 2 of us, the container will not last 2 days in this house. I want to try to make a copy-cat version at home as we are going there several times a week to get it. Will share if we are successful with the recipe!

These wraps fulfill 2 requirements for us right now – 1) they contain hummus, 2) they are super quick. This is really more of a method than a recipe as you could use any veggies or any hummus that you desire. The recipe is written for onions, red bell peppers, and eggplant, but you could certainly swap in any veggies you would like to grill (like zucchini rather than eggplant). One tip I have for grilling onions – slice them thick (1/2-inch) and thread them onto a skewer. When the onion cooks, it shrinks, and this prevents the rings from falling all over the grill. Enjoy!

grilled Mediterranean vegetable wraps

(Printable Recipe)

Grilled Veggie and Hummus Wraps
Adapted from Cooking Light April 2012

Ingredients:
4 (1/2-inch) slices red onion
1 red bell pepper, seeded and quartered
1 eggplant, sliced into 1/2-inch slices (other veggies if desired)
Non-stick spray
1-1/2 tsp. olive oil
1/4 cup chopped fresh parsley
1 (8oz) container of your favorite hummus
4 flatbreads or large whole wheat tortillas
1/2 cup crumbled Feta cheese

Heat a large grill pan or an outdoor grill over medium heat. Thread the onion slices the long way (through all the rings) onto 2-3 skewers to make it easier to grill. Spray vegetable pieces with nonstick spray. Add to preheated grill, turning at 2-3 minutes until softened and slightly charred. Allow the vegetables to cool slightly and roughly chop. Combine vegetables, olive oil, parsley, and salt. Toss to combine.

Spread hummus over each wrap leaving a 1/2-inch boarder around the edges. Divide vegetables and Feta cheese amongst the wraps. Tuck in the ends and roll up the wraps. Enjoy whole or cut in half.