Dinner Menu: Greek Chicken Wraps

Check the Blog

I’ve decided to begin the full dinner menus and shopping lists again. I’m shooting for every Monday night. I’ll pull from the old Thursday Menu series and add new ones as I go. Most menus are seasonal, so you shouldn’t have any difficulty finding ingredients, but if you need additional information, just ask away in the comments and I’ll do my best to help.

Tonight has an international flair, three distinctly different locales, but flavors that complement each other. Full of garden fresh items.

I am partial to pitas, but it can be difficult in my area to find good, fresh pita bread.  So tortillas make a great substitute.  For the main course you can use spinach or sun-dried tomato wraps to really kick things up.  Whether you use pita bread or tortillas, these are easy and quite flavorful wraps.

To save time, chicken can be grilled the night before when you’re grilling another meal, and cut up for a quick dinner on a busy, hot day.

On the menu tonight:

  1. Greek Chicken Wraps
  2. Avocado-Tomato Salad
  3. Persian Apples

Greek Chicken Wraps

  • 4 boneless chicken breasts
  • 2 tbsp lemon juice
  • 1 tbsp Dijon or stone ground mustard
  • 2 tsp crushed garlic
  • 1 tsp dried oregano, crushed
  • 1/8 tsp pepper
  • 1 tbsp olive oil
  • 1 small cucumber, peeled & chopped
  • 4 oz plain yogurt
  • ¼ tsp dill
  • 2 oz crumbled feta
  • 2 oz sliced black olives (opt)
  • 4 burrito size flour tortillas, spinach tortillas are a fun choice
  • ½ head of green leaf lettuce, shredded

skillet  & bowl

Mix together chicken, lemon juice, mustard, 1 tsp garlic, oregano & pepper in bowl, coating chicken thoroughly, let sit for 30 minutes. Prepare cucumbers, add yogurt, dill and remaining garlic and mix well. Refrigerate until served.  OPT: Wrap tortillas in foil and heat in a 350° oven for 10 minutes, turn oven off and let them stay warm until served.

To cook:  Grill over medium heat, turning  at least once, until cooked through. Usually 20 minutes, depending on thickness of breasts. Or stove top: Heat oil in skillet on medium-high and add chicken and marinade. Cook until chicken is cooked through, about  20 minutes. Let chicken rest 10 minutes and cut into 1″ pieces.

To serve, add chicken mixture, yogurt mixture, feta, olives and lettuce to each tortilla and roll up. Use any remaining yogurt mixture to dip tortillas in.

Avocado & Tomato Salad:

  • 2 slices bacon, fried crisp & crumbled
  • 3 tbsp olive oil
  • 1 tbsp limejuice
  • ½ tsp salt
  • 1/8 tsp pepper
  • 3 to 5 drops Cajun hot sauce
  • 2 medium avocados, pitted & cubed*
  • 2 large tomatoes, cut in wedges
  • 6 green onions, chopped

large serving bowl

Mix oil, limejuice, salt, pepper and Cajun sauce.  Add avocados, tomatoes and onion to serving bowl and toss with dressing.  Add bacon and refrigerate until serving.

*Easiest way to cube an avocado is to halve it, remove the pit, score it with a knife and then run the knife along the edges to loosen flesh from the skin and turn the skin inside out.

Persian Apples

add to a blender:

  • 4 small apples, cored & quartered,
  • 3 tbsp sugar
  • 2 tbsp lemon juice,
  • 1 tbsp orange juice,
  • 1 tbsp water

====

chopped walnuts as garnish (opt)

Blend until coarsely chopped. Add chopped walnuts if desired. Serve in bowls, over vanilla ice cream if desired.

Shopping List:

4 boneless chicken breasts
1 small cucumber
4 oz plain yogurt
2 oz crumbled feta
2 oz sliced black olives (opt)
4 burrito size flour tortillas, spinach lor sun-dried tomato tortillas are a fun choice
1 head green leaf lettuce (you’ll use half)
2 slices bacon,
Cajun hot sauce
2 medium avocados
2 large tomatoes
6 green onions
4 small apples

Also: lemon juice, orange juice, limejuice, chopped walnuts, olive oil, dill, oregano, garlic, stone ground or Dijon mustard

=====================================================

Again with the Huevos!

 

DSC_5951 [1600x1200]I have a bad habit of buying perishables and bringing them home and then letting them go bad before I think to use them.  I’m particularly bad with avocados.  This one I used in time, there is one more on the counter.  At least when bananas go brown you can bake bread with them.  Hmm… avocado bread?  Nah.

Guacamole Salad

Photo credit: Cook's Country website

Photo credit: Cook’s Country website

I thought this might be fun on Cinco de Mayo and I promised someone a vegetarian treat today.

The original recipe comes from Cooks Country and normally I’d just link to it, but they’re behind a paywall and I never know if you can access the information. So I’m reproducing it here.

From Cook’s Country:

Guacamole Salad

WHY THIS RECIPE WORKS

Tasters liked the consistently sweet taste of grape tomatoes compared with other varieties. Tasters also liked the flavor of minced garlic present in many guacamole salad recipes, but thought raw onions were just too harsh, so we used scallions instead. Steeping the garlic and scallions in lime juice for a few minutes before combining them with the avocados mellowed their flavor.

We wanted plenty of peppers for crunch and bulk, but a large quantity of jalapeños made the salad too hot to eat. Milder poblanos, with just a hint of heat, were a better choice.

Serves 4 to 6

If you can’t find poblano peppers, substitute an equal number of Anaheim chiles, or a large green bell pepper mixed with up to 2 tablespoons of minced jalopeño chile.

INGREDIENTS

  • 1 pint grape tomatoes, halved
  • Salt and pepper
  • 4 scallions, sliced thin
  • 1 garlic clove, minced
  • 1 tablespoon grated lime zest
  • 1/3 cup fresh lime juice
  • 1/4 cup olive oil
  • 2 poblano chiles, seeded and sliced into 2-inch matchsticks
  • 2 ripe avocados, pitted, skinned, and cut into 1/2-inch pieces (see related Dicing Avocado tip)
  • 1/4 cup finely chopped fresh cilantro

INSTRUCTIONS

1. SALT TOMATOES Toss tomatoes and ½ teaspoon salt in medium bowl. Transfer to paper towel-lined baking sheet and let drain 15 minutes.

2. MAKE DRESSING Combine scallions, garlic, lime zest, lime juice, ½ teaspoon salt, and ½ teaspoon pepper in large bowl. Let sit 5 minutes, then slowly whisk in oil.

3. TOSS SALAD Add chiles, avocados, cilantro, and drained tomatoes to bowl with dressing and toss to combine. Season with salt and pepper. Serve.

POBLANOS, THE RELLENO CHILES

Our recipe for Guacamole Salad calls for poblano chiles, a tapered, deep-green, medium-sized Mexican chile. They taste slightly bitter, similar to green bell peppers but with a spicier finish. Sold both fresh and dried (the dried are called anchos), they are used in many Mexican dishes, most famously in the United States in deep-fried, cheese-stuffed chiles rellenos. If you can’t find poblanos, substitute one medium green bell pepper and 1 to 2 tablespoons of minced jalapeño (about ½ chile) per poblano.

Carne Asada Taco

 

I’ve been on a Tex-Mex kick again.  This is carne asada, which means “grilled meat” and usually indicates a thin-sliced  beef dish.  The same dish with pork would be carnitas.  This taco is built on a deep fried flour tortilla and has the grilled beef (sliced from a flatiron steak), beans, guacamole, onions, and cheeses with a black bean salsa side and fresh avocados.  Delicious.

Mmm… tacos!

Tacos are always fun.  I smoked a pork shoulder yesterday and had some pork handy for them.The shoulder was rubbed with black pepper, kosher salt, garlic, and ground coriander seeds with a bit of brown sugar just for fun.  It spent all day in the smoker that I stoked with apple wood chips and a little wild cherry.  I still had to bring it in to finish in the oven, ending late enough I just tossed the whole thing into the fridge overnight.  I pulled it apart this morning, sending the dogs into a tizzy.  A final few chops with a big knife and it was ready to bag and freeze.  I kept out plenty for immediate (tacos!) use.

Tasty Salad

Such a nice day, I took this little salad out to the patio.  Grape tomatoes, halved, diced avocado, and olives with the cucumber/yogurt dressing I made for the gyros yesterday.

This slideshow requires JavaScript.

grape tomatoes, avocados, olives, cucumber/yogurt dressing