Chicken Souvlaki Wraps

I used to work at OPA, the fast food restaurant, when I was younger, and even though I couldn’t eat their pita wraps, I salivated over them daily. I just never considered making my own.

You could just make the chicken souvlaki from this recipe, as it is pretty delicious, but I recommend trying it in a wrap as well!

Chicken Souvlaki Wraps

  • Servings: 10-12 skewers
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Ingredients

Souvlaki Chicken

2 1/2 lbs boneless skinless chicken breast cut into 1″ cubes
10 garlic cloves, peeled
2 Tbsp dried oregano
1 tsp dried rosemary
1 tsp paprika
1 tsp sea salt
1 tsp black pepper
1/4 C olive oil or coconut oil
1/4 C dry white wine or apple cider vinegar
Juice of 1 lemon
2 bay leaves

Pita Fixings

Pita bread (I used my Grain Free Garlic Rosemary Flatbread)
Tzatziki sauce (I didn’t use any sauce and it still tasted delicious)
Fresh veggies (tomatoes, cucumber, onions, olives, lettuce, spinach, radish, peppers etc.)

Directions

  1. In a small food processor, add garlic, oregano, rosemary, paprika, salt, pepper, oil, wine/vinegar & lemon juice (do NOT add the dried bay leaves at this point). Pulse until well combined.
  2. Place chicken in a bowl, add the bay leaves. Add the marinade & mix well. Cover and refrigerate for 2 hrs or overnight. I used our marinating food processor adapter.
  3. Soak 10-12 wooden skewers in water for 30-45 minutes.
  4. When ready, thread marinated chicken onto the prepared skewers.
  5. Prepare grill, brush the grates with a little oil and heat over medium-high heat. Place chicken on the grill until well browned & internal temperature register 155 degrees F. Be sure to turn skewers evenly to cook on all sides.
  6. Let rest for 3 minutes & serve. (Take chicken off skewers if making a wrap.

Grain Free Garlic Rosemary Flatbread

I had this recipe kicking around from 5 years ago and recently remembered it. Why I stopped making it, I couldn’t tell you. So delicious, simple and easy.

Grain Free Garlic Rosemary Flatbread

  • Servings: 2-4
  • Difficulty: easy
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Delicious and easy flatbread that you wont be able to stop eating. Great as a side, a pita for a wrap, or dipping in oil and vinegar.

Ingredients

1 C tapioca flour
1/4 C coconut flour, sifted if there are clumps
1/2 tsp sea salt
1/2 C full fat coconut milk
1/4 C coconut oil
1 egg or egg replacer (I use 1 Tbsp golden flax seed meal + 2 Tbsp warm water, sit for 5 minutes)
1/4 tsp finely chopped dried rosemary
1/2 tsp garlic powder

Directions

1. Preheat oven to 450 F. Place pizza stone in oven to heat up (optional, I use a cookie sheet without issues)
2. Gently heat up coconut milk and oil in a small sauce pan until very warm but not boiling.
3. Whisk tapioca flour, coconut flour, and salt in a large bowl. Pour the coconut milk/oil mixture on top. Mix thoroughly until combined. Allow to cool for several minutes and allow the coconut flour to absorb.
4. Add beaten egg/egg replacer and mix again until fully combined.
5. Remove pan from oven, cover in parchment paper and pour mixture into the center. Using a spatula spread out the dough until 1/4 inch thick. I have shaped them into rounds to act like a pita in a wrap as well, you just may need a second pan as it fills one standard cookie sheet normally.
6. Season with garlic and rosemary, place in oven for 9-12 minutes, depending on how crisp you want it.
7. Serve!