Chicken Burritos Greek Style

  • Yield 4 servings


1 teaspoon finely chopped fresh oregano
1 teaspoon minced garlic
06 teaspoons ground cayenne
4 tablespoons honey
-- Juice and zest of 1 large lemon
1 teaspoon freshly ground black pepper
4 -- skinless boneless chicken breast halves, thinly sliced
8 -- 6 8 inch flour tortillas or herb flavor flour tortillas, warmed
1 1/2 cups finely diced English cucumber, drained well
2 tablespoons finely minced red onion
1/2 cup feta cheese crumbles
2 tablespoons white balsamic vinegar
2 tablespoons extra virgin olive oil
1 teaspoon all purpose greek seasoning
3 cups shredded iceberg lettuce


Combine oregano, garlic, cayenne, honey, lemon juice, and black pepper in a glass dish. Place chicken breasts in marinade, coating both sides with mixture. Cover and marinate for 30 minutes.

Preheat oven/broiler to 425 degrees. Place chicken breasts on a baking sheet and spoon marinade over them. Broil 8-10 minutes, or until chicken is done.

Divide chicken, cucumber mixture (Greek Pico De Gallo), and lettuce among the 8 tortillas, roll up and serve immediately.

Serves 4.



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