Greek Style Slow Cooked Pita Wraps
Serves: 3-4 people
Prep Time: 20-30 minutes
Cook Time (Crock-pot): 4-5 hours on low
10-12 frozen boneless chicken tenders
2 tablespoons extra virgin olive oil
1/2 cup chicken broth
1 regular onion, sliced in thin wedges
2 garlic cloves, minced
2 tablespoons Greek seasoning
1 teaspoon dried dill
1/4 teaspoon ground allspice
1/2 teaspoon dried oregano
1/4- 1/2 teaspoon cayenne pepper (depending on how spicy you prefer)
1/2 fresh lemon
Salt & Pepper to taste
Ingredients to set aside:
1/4 red onion, sliced into very thin wedges
2 firm tomatoes, sliced into thin wedges
Feta cheese, for sprinkling
1 package of 6-8 Greek style flat-breads
Cucumber Sauce:
2 cups plain Greek yogurt
1 English cucumber, shredded
1/4 teaspoon black pepper
1 garlic clove, minced
Spray inside of slow cooker with nonstick spray. Layer chicken in the bottom. Pour chicken broth and olive oil over. Layer onions and garlic over top of chicken. Sprinkle Greek seasoning, dill, allspice, oregano, & cayenne pepper over everything. Squeeze lemon over, sprinkle a little salt & pepper, and give everything a good stir. Cook on low setting 4-5 hours or until chicken is tender and falls apart.
While chicken is cooking, you can make cucumber sauce ahead of time. In a Tupperware or medium bowl, combine Greek yogurt, cucumber, black pepper, and garlic. Stir well and refrigerate until chicken is ready to serve.
Once chicken is ready, switch to warm setting and warm pita bread in a 350 oven for 5-7 minutes. As shown in picture above, spoon chicken (with slotted spoon to drain a little) onto pita wraps and top with red onion, tomato, feta cheese, and a spoonful of the cucumber sauce. Enjoy!!!
Prep Time: 20-30 minutes
Cook Time (Crock-pot): 4-5 hours on low
10-12 frozen boneless chicken tenders
2 tablespoons extra virgin olive oil
1/2 cup chicken broth
1 regular onion, sliced in thin wedges
2 garlic cloves, minced
2 tablespoons Greek seasoning
1 teaspoon dried dill
1/4 teaspoon ground allspice
1/2 teaspoon dried oregano
1/4- 1/2 teaspoon cayenne pepper (depending on how spicy you prefer)
1/2 fresh lemon
Salt & Pepper to taste
Ingredients to set aside:
1/4 red onion, sliced into very thin wedges
2 firm tomatoes, sliced into thin wedges
Feta cheese, for sprinkling
1 package of 6-8 Greek style flat-breads
Cucumber Sauce:
2 cups plain Greek yogurt
1 English cucumber, shredded
1/4 teaspoon black pepper
1 garlic clove, minced
Spray inside of slow cooker with nonstick spray. Layer chicken in the bottom. Pour chicken broth and olive oil over. Layer onions and garlic over top of chicken. Sprinkle Greek seasoning, dill, allspice, oregano, & cayenne pepper over everything. Squeeze lemon over, sprinkle a little salt & pepper, and give everything a good stir. Cook on low setting 4-5 hours or until chicken is tender and falls apart.
While chicken is cooking, you can make cucumber sauce ahead of time. In a Tupperware or medium bowl, combine Greek yogurt, cucumber, black pepper, and garlic. Stir well and refrigerate until chicken is ready to serve.
Once chicken is ready, switch to warm setting and warm pita bread in a 350 oven for 5-7 minutes. As shown in picture above, spoon chicken (with slotted spoon to drain a little) onto pita wraps and top with red onion, tomato, feta cheese, and a spoonful of the cucumber sauce. Enjoy!!!