A Greek-Inspired Wrap – July 24, 2009

I briefly considered skipping over this post since it’s only a sandwich, but then I realized that simple foods like this were the driving force behind The Diet. I would have starved to death if I couldn’t eat such flavourful and healthy meals.



Start with a single chicken breast. Slice it in half so that you end up with two smaller chicken breasts with the same spread. Continue to slice it thinly until you end up with many thin strips of chicken breast. Marinate in a splash of soy sauce, splash of balsamic vinegar, a few spoonfuls of non-creamy salad dressing, salt, and pepper. Set aside.



Prepare the vegetables. Slice zucchini and eggplant lengthwise into quarter-inch thick strips. If they’re too thin, they’ll cook too quickly over the grill, and you’ll lose the tender bite. Quickly throw together another batch of the marinade above, and toss in the eggplant. Clean and slice the red pepper into quarters.



Slice cucumbers into sticks, thinly slice red onions, and bring out the condiments (zesty Italian salad dressing, red pepper hummus, feta cheese, and my special garlic mayo).



The garlic mayo was nothing more than four or five cloves of garlic, minced and stirred into a few spoonfuls of mayonnaise with a squirt of Sriracha hot sauce. It’s one of the smelliest sauces I’ve ever encountered, and it definitely leaves you with terrible breath. I don’t recommend this to be eaten around anyone else but family.



Assemble with warmed pitas and a little bit of everything. This was awesome straight off the grill, but it tasted good the next day, too! I found that the vegetables tasted flat after they cooled, so I stored them in a container with leftover marinade. The grilled vegetables soaked up the liquid, lending it a different flavour the next day.

I really enjoyed this because it filled me up without too much junk. Of course, the feta and the garlic mayo probably weren't great for The Diet, but it's all about using them in moderation for the flavour. Next time I make this, I'll cut the zucchini and eggplant thicker for a meatier bite to the sandwich/wrap. The thin slices turned mushy on the grill, and the texture turned me off a little. On the whole, this little dish was one of my favourite Diet-friendly recipes last summer!