Mediterranean Pita

Mediterranean Pita
12 Chicken breasts, boneless, skinless
3/4 cup Balsamic vinegar
1/2 cup Olive oil
3 Oregano leaves, chopped
5 Roma tomatoes, diced
2 English cucumbers, diced
1 Small purple onion, diced
5 Mint leaves, chopped
4 Zucchini, sliced, grilled
12 Greek style pitas
2 cups Saucemaker Yogurt Sweet Basil & Garlic Sauce
Greek Cole Slaw
2 Heads of cabbage, shredded
2 Medium purple onions, thinly sliced
2 Carrots, shredded
1 Zucchini, shredded
2 cups Crumbled feta
1 cup Pitted kalamata olives, rough chop
1 cup Olive oil
1/2 cup Red wine vinegar
4 Garlic cloves, crushed
2 tsp Dried or fresh oregano

INSTRUCTIONS

In large, non-aluminum bowl, whisk together balsamic vinegar, olive oil and oregano. Add chicken, turning to coat. Chill up to one hour.

Remove chicken from marinade and grill each breast until interior temperature is 165°F or the juices run clear and the meat is no longer pink. Cool and cut each breast into thin strips.

In medium bowl, combine tomatoes, cucumbers, purple onion, fresh oregano and mint. Set aside.

Brush pita on both sides with olive oil. Grill on one side, turning after grill marks appear and pita is warmed, repeat for second side.

Assemble each wrap starting with the warmed pita: 45ml/3 Tbsp Yogurt Sweet Basil & Garlic Sauce; thinly sliced chicken breast; 125ml/1/4 cup tomato, cucumber mixture, top with grilled zucchini slices and spread 45ml/3 Tbsp Yogurt Sweet Basil & Garlic Sauce.

Greek Cole Slaw:

Shred all vegetables into a large bowl. Mix in feta cheese and olives. In a small bowl, combine the olive oil, vinegar, garlic, oregano and salt and pepper to taste. Mix all together and chill till needed.

TIP: Serve with a side of Greek Cole Slaw or put the slaw into the wrap instead of the tomato cucumber mixture.

Recipe provided by E.D. Smith