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


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!!!


Chicken Avgolemono soup (classic Greek egg-lemon soup)

Cold outside, you have a few sniffles? This soup will fix everything. This is my moms recipe with a few minor tweaks. This is the kind of soup that is a meal in itself, eaten with bread no need to add anything else. You could double the recipe and use an entire chicken.


4 chicken backs or other chicken pieces with plenty of bones (wings, drumsticks, breast etc)
6-8 cups water
2 large carrots
2 ribs celery including leaves
1 onion
1 potato
1 lemon
2 eggs
1/2 cup long grain rice
Flat leaf parsley chopped
2 cloves garlic minced (optional)
Tsp sea salt
freshly ground black pepper to taste


Season chicken pieces with salt and pepper put on a tray and broil 6 inches from heat for about 5 minutes per side. Fill a large stock pot with at least 6 cups of cold water and add the potato, celery, carrots and onion, bring to a boil and add the just broiled chicken pieces. As soon as water comes to a boil, lower heat to lowest simmer, cover and allow the soup stock to simmer for about 2 hours.

When soup stock is ready, strain stock through a fine strainer into another pot, take the strained veggies; carrot, celery, onion, potato – give them a rough chop and drop into the strained soup. Put the soup stock on the burner and turn heat to medium. Take the chicken pieces and strip away all the meat and discard the skin and bones. Add the rice and meat to the soup and allow to simmer for 30 minutes meanwhile prepare the egg-lemon froth: in a small bowl, beat the eggs for few minutes, juice the lemon and combine with beaten eggs and add the garlic. Take ladle full of liquid from soup and very very slowly add to the bowl of egg lemon mixture but continue to beat the egg-lemon with the broth and it’s important to add hot broth slowly so the eggs do not scramble, add another ladleful of broth and continue to to beat the egg-lemon- broth mixture. Turn off the heat of the soup and add the egg lemon into the pot, salt and pepper and parsley.

Serve soup immediately and have olive oil available at the table for drizzling, along with crusty bread for dipping into soup

Enjoy and merry Christmas

Thanks very much for reading my blog