Monday, February 8, 2010

Greek Chicken Wraps

I originally bought chicken to make chicken empanadas for Super Bowl. We had to cancel our party due to the snow. I also had bought cream cheese, tomato, cucumber and feta for a greek layered dip. Instead I put everything together for Greek chicken

I started with the creamy chicken and artichokes recipe and tweaked it

1 lb chicken breasts
Flour to coat the chicken
1/2 + Chicken broth
4 ounces cream cheese
1/2 cup White Wine
Salt & Pepper to taste
Minced garlic
Juice from half a lemon
Container of crumbled feta cheese
Sour Cream
White vinegar
diced tomato
diced cucumber
Tortillas

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken breasts evenly with salt and freshly ground black pepper.
Melt butter in a large nonstick skillet over medium-high heat. Place flour in a shallow dish. Dredge chicken in flour. Add chicken to pan; cook 3 minutes on each side or until done. Remove chicken from pan; keep warm.

Add wine, broth, garlic to pan, scraping pan to loosen browned bits; cook 2 minutes. Add cream cheese and stir until melted. Add feta cheese and stir until mostly melted. If sauce needs to thicken, mix 2 tablespoons of broth with 1 1/2 tablespoons flour and add to sauce. Remove from heat; stir in juice. Serve sauce over chicken.

Dice the tomato and cucumber. Mix them in a bowl with a dash of white vinegar and some sour cream.

Layer ingredients on tortillas starting with tortilla, tomato/cucumber mix, then chicken, and sauce.

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