Greek chicken wrap

1. Meat preparation

chicken breasts 1.1 lb (500 g) • ground red paprika 2 tsp • ground black pepper 0.5 tsp • ground garlic 1 tsp • olive oil 3 tbsp

Wash the chicken meat, cut it into small strips. Place them in a bowl, add ground red pepper, ground black pepper, garlic and olive oil. Mix to combine and either immediately process it or leave it for a few hours in marinade to sit.

2. 

samp (polenta) 4 tbsp • salt 0.5 tsp • dried onion 2 tbsp • ground caraway 0.5 tsp

Mix maize semolina with salt, dried onion and ground caraway.

3. 

Pour meat with oil into the dry mixture, mix it well.

4. 

Overheat the grilling pan and fry dry the coated meat for about 20 minutes while stirring occasionaly.

5. Dressing preparation

english cucumber 14 oz (400 g)

Grate the cucumber finely.

6. 

Pour off the water and gently squeeze out.

7. 

yoghurt natural 1.7 cup (400 ml) • dill 2 tsp • salt 0.5 tsp

Season the cucumber with salt, add yoghurt and dill (you can use also dry one), stir well.

8. Other ingredients in wrap

tomatoes 3 pcs • ice salad 10.5 oz (300 g) • Feta cheese 4.25 oz (120 g) • green olives • black olives

Slice tomatoes. Wash the salad, let it drain and cut into strips. Cut the cheese into smaller cubes. Olives can be added into wraps as a whole or cut into rounds. We can use also black olives.

9. Filling of tortillas

tortilla 6 pcs

Take large tortilla with diameter about 30 cm, sprinkle it with water and fry dry quickly on a heated pan on both sides (overheat it).

10. 

Place part of the salad, olives and cheese on tortilla and add two slices of tomatoes.

11. 

Sprinkle tortilla with 1/6 of the roasted meat and pour on 2-3 tablespoons of yoghurt and cucumber dressing.

12. 

Fold bottom edge of tortilla toward the inside, then cover one edge and roll tortilla with the other, longer edge.