Greek Chicken Pita Wrap скачать в хорошем качестве

Greek Chicken Pita Wrap

Greek inspired chicken wrap is the perfect meal. Especially on a homemade flat bread pita, with fresh tzatziki, and juicy marinated chicken. I add a quick vinegarette because I love Vinegarette on everything. Double up on the bright, fresh flavors. Fresh veggies and feta cheese compete this amazing meal. I love Greek food and the flavors their cuisine has. It was the type of food I prepared for my 5 course test in culinary school because the love goes that deep. Greece is also a bucket list place to visit too! 🫶 I have many, many favorites. I love to make some if you're ure interested in more Greek recipes. Let me know! This is a crowd pleaser for sure. Pita: 1 cup warm water 2 teaspoon active dry yeast 1/2 teaspoon sugar 2 1/2 cups flour 1 teaspoon salt 2 Tablespoon Olive Oil Mix yeast, sugar, and 1/2 cup flour. Let sit for 15 minutes to make the sponge. Then add salt, olive oil, and 2 cups of flour. Let sit for 10 more minutes for the flour to absorb the moisture and then knead a couple minutes more. Oil bowl and let the dough proof 1 hour. Deflate , divide into 6-7 pieces, and cover to let rest another 10 minutes. Press out onto parchment paper to desired thickness. Preheat pan in oven to 475°F and slide pitas onto the pan. Bake for 2 minutes per side. Marinated Chicken: 4 chicken breasts 3 cloves of garlic 1 Tablespoon red wine vinegar 3 Tablespoons lemon juice 1 Tablespoin olive oil 3 Tablespoons Greek yogurt 1/2 teaspoon salt 1 teaspoon seasoned salt 1 1/2 Tablespoon oregano Marinated for 3 hours. Cook in a hot skillet, moisture will come out, and it will steam in a bunch of juice, which keeps it moist. Turn up the heat and evaporate the liquid. It will then sear off and get brown. Brown it on both sides and I finished it in the oven for 6-8 minutes. Until it reaches 165°F internal, depending on how thick your chicken breasts are it may need more or less time. Tzatziki: 2 Cucumbers, seeded, shredded and squeezed to remove most the water 1 1/4 cup Greek yogurt 2-4 Tablespoons lemon juice I do a whole lemon 1-3 cloves of garlic, minced 1 teaspoon dried dill salt and pepper (If you want an unconventional twist, some chicken bouillon granules instead of salt is amazing and what I usually end up adding) Vinegarette: 1/4 cup red wine vinegar 1/4 cup olive oil 1 cloves of garlic chopped, or more 1 teaspoon dijon mustard Salt and pepper, to taste 1 teaspoon dried oregano I like a lot of vinegar in mine. I do equal parts whenever I make Vinegarettes because I'm a vinegar lover. Shake to emulsify and set aside until you're ready to use it. If you put this in the fridge for a period of time, the oil will solidify, so I recommend only keeping it at room temperature and making what you will use fairly quickly. Toppings: lettuce Cucumber tomato feta cheese red onion #greekwrap #greekpita #pita #greekchicken #tzatziki #greekfood #chicken #dinner #recipe #foodie