Greek Style Chicken Wraps

We eat a lot of tortillas, pitas and other flat bread wrap sandwiches. I have found that I can make lots of versions of wraps and usually add or subtract ingredients for the kids so that everyone at the table can be happy. One of Dan's favorite versions is "Greek Style," which consists of marinated chicken with a Greek salad wrapped in either Lavash or whole wheat tortillas. Neither of my kids is a big fan of lettuce, so with the Greek version I made this week, I simply gave them chicken and feta cheese and then added some cooked frozen corn to round it out. Jacob also likes olives, so he got a few from the salad as well.

Greek Style Chicken Wraps

Timing - 25 minutes

Ingredients
1 to 1 1/2 lbs boneless, skinless chicken breasts
2 T red wine vinegar
1 lemon, juiced
5 T olive oil
2 t dried oregano
salt and pepper
1 head romaine or iceberg lettuce
1 English cucumber, sliced
1/3 cup kalamata olives, chopped
feta cheese, to taste
1 pint cherry tomatoes, halved
Lavash or whole wheat tortillas

How to Make
Pound the chicken breasts between two pieces of saran wrap to about 1/4 inch thick. Mix red wine, lemon juice, olive oil, oregano, salt and pepper to make a marinade/dressing. Pour half of the marinade over the chicken breasts and toss to coat; reserve the rest for the salad dressing.

Heat a grill or indoor grill pan (sprayed with cooking spray) over medium-high heat. Grill the chicken until done, about 3-4 minutes per side.

Meanwhile, make a salad with the lettuce, cucumber, tomatoes, olives and feta. Dress with the remaining marinade/dressing.

When the chicken is done, slice into bite-sized pieces and wrap with the salad in the tortillas.

Serves 6