Happy New Year! I hope everyone had a wonderful holiday! This year Rob and I decided to spend the holidays with our family in Ontario and we had such a great time. It was filled with good food, get-togethers, dinners out, and don’t think I forgot about gym time! However, during our two week stay I did zero cooking (gasp!), and the only contribution to meals was as dishwasher. My lack of contribution was justified because I would never dare interfere with the best cooks I know, our mom’s! However, believe it or not, I actually missed cooking! Well I guess it’s not really that unbelievable since I have a food blog, right?
One thing I love about eating at a family or friend’s house, besides the company of course, is that I come home with new recipes and ideas. This Greek chicken wrap was eaten at my soon-to-be sister-in-law’s place, and I loved that it was fresh, simple, filling and of course, healthy. Given that it met all of the criteria of a perfect lunch, it was one of the first meals I prepared after getting back, and it tasted just as good as the first time.
The filling keeps well in the fridge for a couple of days if you want to take it for lunches, and can even be eaten as is, without the wrap.
Makes 4 servings
1 large chicken breast
1/2 small onion, diced
1/4 tsp dried oregano
1/4 tsp salt
1/2 cucumber, diced
1 medium tomato, diced
14 pitted kalamata olives, chopped
1/4 cup feta, crumbled
1 tsbp extra-virgin olive oil
1 1/2 tbsp aged balsamic vinegar (or regular)
8 small whole-wheat tortillas
1. Heat 1/2 tbsp of the oil in a medium skillet over medium heat. Add onions and saute 5 minutes, or until softened.
2. Using kitchen shears, dice chicken into bite size pieces and add to skillet. Cook 10 minutes, or until no longer pink inside. Remove from heat and let cool 5 minutes.
3. In a large bowl, combine remaining ingredients, except the oil and vinegar. Add chicken mixture and mix. Add oil and vinegar and mix until fully combined.
4. Divide mixture between 8 tortilla, wrap and serve.
NOTE: You can omit the onions and add 1/2 small raw red onion, chopped, to the salad mixture.
Yesterday I started my winter term and so far so good. I’m excited because it will be the first term where all of my courses, except one, are nutrition-related. I found out I still have not escaped biochemistry, but at least it will be focused on vitamins rather than general biochemistry. I’m hoping this semester won’t be as demanding and chaotic as last semester, so my goal to is to get on a consistent posting schedule. I have too many recipes I need to share with everyone so I will try my absolute best to get them up as soon as possible!
Have a great day!