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Chicken Wrap


This is a quick and easy solution for a snack. It is inspired by Greek gyros which I will make some other time. The recipe below can be made with either chicken breast or thigh fillets, or a mixture of both. I used Greek pitas which are thicker and softer than the ones you find in supermarkets. You should be able to get these in any Greek Deli.


For the chicken

  • 600 grams chicken fillet
  • 20 grams mustard
  • 40 ml extra virgin olive oil
  • 40 ml water
  • 2 teaspoons dried oregano
  • salt, pepper, paprika

For the construction of the wrap

  • 4 Greek pita breads
  • 7-8 mixed mini pepper bells
  • 1 tablespoon extra-virgin olive oil 
  • 1 teaspoon balsamic vinegar
  • 2 tomatoes
  • 1 red onion
  • mustard, mayo or sauce of your preference


  1. Begin by slicing the chicken into strips about one cm thick
  2. Then add all the ingredients of the marinate and mix well 
  3. Cover with foil
  4. Ideally this should sit in the fridge for at least an hour (if possible overnight). 
  5. When ready pop it in an oven covered with the foil in 200 Celsius for about 15 minutes
  6. Then remove the foil, mix the chicken and cook it uncovered for another 8-10 minutes.
  7. For the peppers, put them in an oven grill until the skin is burned
  8. Then put them in a bowl and cover straight away with cling film so it’s easier to peel
  9. Slice the peppers in thin long strips and marinate with the olive oil and the balsamic. 
  10. Heat up the pita as per the instructions on the packet, 
  11. add the mayo and the mustard (or sauce of your choice), 
  12. then the chicken and on top the tomatoes, onions and roast peppers
  13. You can use a bit of grease paper to wrap and hold together


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