Greek Chicken Wraps + Marinade

I know, you just saw the greek chicken burgers a couple weeks ago.  But I did mention that I'm obsessed with that medley of flavors.  It's so summery.  Perfect of the grill and eating outside. I'm not ready to let go of summer.  If you're one of the many who are declaring "I'm ready for Fall!" I'm not with you on this.  You can keep your sweater weather, your layering of clothing, your sand free lives, your pumpkin spice, your pork recipes, your sensibly stored patio furniture cushions, your apple picking and your beautiful changing foliage - OK, maybe Fall is great.  I'm won over by the pumpkin stuff, the pork recipes and the fact that apple picking is usually followed by candy apple making and eating.  

Anyway... since it's still summer, let's marinate some chicken in my still favorite flavors and fire up the grill while wearing some cutoff shorts while we still can, yes?

Serves 4.

Mediterranean Chicken Marinade + Wraps

for the marinade

2 lb boneless, skinless chicken breast

3 tablespoons olive oil

2 tablespoons lemon juice (about 1/2 a lemon)

1 garlic clove, minced

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon dried oregano

1/2 teaspoon dried parsley

1/4 teaspoon chile flakes

for serving

flat bread wraps or pita

chopped lettuce

feta cheese

tzatziki sauce

thinly sliced red onion tossed in red wine vinegar + salt

Whisk together all marinade ingredients. 

Pound chicken breasts so they are of even thickness.  (I just pound the top of the breast as thin as the thinner bottom. You can do this in a plastic bag or in plastic wrap for easier clean up.)

Toss chicken breast in marinade.  Cover and place in fridge.  Let marinate about 30 minutes.  

Remove chicken and cook.  In a pan or on a grill, about 5 minutes on each side over medium high heat.  Let rest 5 minutes and slice.  Make sandwich wraps with pita, lettuce, feta, tzatziki and pickled onions.