Greek chicken wraps

4 boneless skinless chicken breasts

2 red bell peppers 

4 garlic cloves minced 

Olive oil

Juice from one lemon

Small package of baby spinach 

1 tbls dried oregano 

Salt and pepper 

200 grams of Greek feta crumbled

12  large soft tortilla wraps or 20 small

Two large tomatoes diced

Method 

Bring the chicken to room temperature first before grilling them. Take chicken, cover with wax paper and pound with a meat tenderizer or a rolling pin to flatten slightly. Combine two tbls of olive oil, garlic, pinch of salt and pepper and pinch of dried oregano and marinade chicken with it. Prepare a hot BBQ grill or grill pan with high heat and brush grates with oil. Grill the chicken and the peppers on hot BBQ turning them after about 3 minutes, turn grill down to low after each side of chicken has char marks, cover BBQ and allow the chicken to cook through on low until cooked through. Take the peppers off grill and cover in plastic wrap for 10 minutes while they cool down. When chicken is done brush with some lemon juice and allow to rest on a plate covered with aluminum foil. In a bowl combine the tomatoes, oregano, salt and pepper, lemon juice. Peel and discard the charred skin off of the bell peppers and cut to julienne and add to bowl with tomatoes feta etc. cut chicken into strips and also add to bowl with peppers, feta etc. mix all ingredients in bowl. To prepare wraps : put some spinach leaves on a wrap, add some ingredients from the bowl on chicken, feta, peppers, and tomato, roll up, tuck in the sides and assemble seam side down, cut then in half on a diagonal and serve them at room temperature. These could be served with a dipping sauce such as ztatziki sauce!!! but I prefer them as is. Enjoy!!!

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