Did I ever tell you I’m Greek? Well, I’m some percentage Greek from my dad’s side. My great grandfather came over from a small village in Greece and if I knew which one it was, I’d book a trip immediately. Greece is already at the top of my travel wish list!
I’m very proud of that percentage Greek in me, and though I won’t claim to any kind of authentic Greek chef (here is a list of some good ones if you’re looking for that), I have always been a big fan of Mediterranean flavors- lemon, olive oil, feta, etc.
In fact, I have quite a few Greek-inspired recipes on here that I make quite frequently:
- Greek Layered Hummus Dip
- Greek Shrimp Pasta with Tomatoes and Feta
- Greek Side Salad
- Greek Style Meatballs
- One Pot Greek Chicken with Lemon Rice
- Greek Lamb Burgers
- Greek Yogurt Drops for Babies and Toddlers
OK, that last one is a bit of a stretch, but you get the point. You might think after those, I’d be Greek’d out, but no way. I’ve been playing around with a Greek marinade for a while now and finally got it to a point that I wrote it down and repeat it (meaning, it’s a keeper).
We had these Greek marinated chicken wraps for dinner again last night so I snapped these super impressive food blogger pictures (LOL) so I could share them with you; delicious!
Here’s why I like this Greek chicken marinade: it’s bursting with flavor, it’s made with pantry staples, and there are no fresh herbs. Here’s the thing, I love fresh herbs! It’s why I asked for my countertop garden after all! However, I also know that if I’m googling a marinade and it says “fresh XYZ herb” that I often skip over it because I probably don’t have it in my fridge.
A general rule of thumb is you can use 1/3 the amount of dried herb in place of fresh herbs, but I went ahead and committed to dry here.
This zesty and herby marinade will have your chicken bursting with flavor; ready to assemble into delicious Greek chicken wraps.
For the Marinade
1/2 c olive oil
5 garlic cloves, minced
1/3 c lemon juice
2 tsp dried thyme
2 tsp dried oregano
2 tsp dried parsley
1 tsp dried rosemary
1 tsp salt
1 tsp pepper
4–5 large chicken breast (about 3 lb)
Whisk together marinade ingredients. Pound the chicken to an even 1″ thickness and marinade in the fridge for at least an hour, up to overnight.
Grill or roast as desired.
Yesterday morning I pounded my chicken (they are offering free bacon for life and $100 off right now) and let it marinate in the fridge all day long.
As dinner time approached, the girls and I headed into the kitchen to assemble the fixings of a delicious dinner. I cooked the chicken, they made the salad, and the rest was just a simple grab from the fridge. To assemble these delicious wraps, you’ll need:
- Burrito-sized tortillas
- Harissa (this spicy, smoky red chili paste is delicious on these wraps if you’re into some heat)
- Chopped Romaine or another crunchy lettuce
- Greek Salad (do not skip this; it makes the wrap!)
- Chopped Grilled Greek Marinated Chicken (grilling preferred, but sear and finish in the oven works well, too)
- Could you add hummus or banana peppers or spinach? Of course! Do you, boo.
I love this as a family meal (or as a dinner to feed guests) because you can eat it assembled or disassembled, and each person can make it to their liking. No fancy prep stations needed; just lay it out on the counter, buffet-style!
Personally I layer the tortilla with harissa, then tzatziki, then the crunchy greens and Greek salad, then top with the chicken. I roll it up, Chipotle-style, and cut it in half. It’s ridiculous.
I’m already looking forward to the leftovers I have stashed away in the fridge. The best part about this meal, besides everyone liking it? It’s your protein and vegetables all wrapped up in one meal, meaning no side dishes needed. Which means less clean up. Weeknight meal win!
If you give these a whirl, let me know!