I had been craving Greek food, and after discovering the wonder known as cassava tortillas, it occurred to me that I could recreate something like the Gyro wraps I used to love. This is a recipe that comes in several parts, so I’ll try to keep it in the order that it needs to be done for everything to be finished at the same time. This recipe serves 2 – 4 adults depending on the size of appetite.
You could also definitely make this meal as Greek Chicken, Greek Potatoes, and Greek Salad. I’ve even made a decent Greek Cauliflower Rice dish before. Let me know if you want the recipe for my Greek Salad or Cauli-Rice in the comments. For now, I’ll stick to the potatoes and wraps.
Greek Potatoes
I am sensitive to nightshades so I used white sweet potatoes, but you could use regular potatoes if you tolerate them.
Ingredients:
- 2 large white sweet potatoes or 6-8 fist sized potatoes (peeled and cubed)
In a mixing bowl, toss the cubes with: - 4 tbsp Olive Oil
- Salt
- Pepper
- 3 tsp Oregano
- 1.5 tsp Thyme
- Juice of one lemon
Method:
When potatoes are evenly coated, spread out the cubes over your baking tray (either a cookie sheet with sides, or a glass pan like the Pyrex ones). Place them in an oven that has been preheated to 375℉ and bake until they are soft through, and becoming golden and crispy on the edges. I usually turn them over about halfway through the bake time (expect them to take 45 mins to an hour depending on the size of your cubes and how crispy you want them). Note that metal baking sheets/trays will likely need much less cooking time, and will get crispy faster.
Greek Chicken
Ingredients:
- 2-3 large Chicken Breasts (or an equivalent amount of boneless, skinless thigh meat) cut into cubes
- Juice of one lemon
- 2 tbsp Olive oil
- 3 tsp Oregano
- 1.5 tsp Thyme
- Salt
- Pepper
- optional: crushed garlic
Method:
Combine the chicken and seasonings in a bowl and allow them to marinate while you prepare the tortilla dough. Once you are ready to start frying tortillas, add a bit more olive oil to your frying pan, and saute the chicken over medium heat until it is cooked through and becoming golden on the edges. You could also do the chicken on skewers on the BBQ if you have one available. If you are using the skewer method, be sure to soak wooden skewers in water before using, and cut the chicken into larger cubes.
Tortillas
I have found this to be the best tortilla recipe.
I use the avocado variation and it works consistently for me. It would definitely be easiest with a tortilla press, but if you don’t have one, it also is fine to work the dough into a small, flat round in your hands, and roll it to the right thickness between two sheets of parchment paper. When you’re ready to place the dough in your hot pan, peel back one sheet of parchment, slide your hand under the other, and flip it over into the pan, peeling off the remaining parchment. You can press together pieces that tear during the transfer if you do it within the first few seconds of frying. Do not try to move it until the dough lifts away from the pan.
This is definitely a recipe that requires the Otto’s Cassava flour specifically. I get the best results using my enamel cast iron pan – be sure to get it good and hot (on my coil top stove that’s 7 out of 9) before you put the dough in. Expect to work quite quickly with the tortillas as the dough can dry out if you leave it sitting. As they come out of the pan, it is best to place them in a basket lined with a clean, dry tea towel, folding a layer of towel between each one you add to the basket. This keeps them warm and soft, and prevents them from sticking together. If by some miracle you have leftover tortillas, it is best to warm them in a pan or the oven before using, unless you want something more like a pita chip.
I don’t do very well with yeast based doughs, but if you tolerate them, you may want to try this recipe too for a proper Pita Bread. You could also try using this new yeast free Flatbread recipe. This Pita Pocket recipe could be fun too.
Once you’ve chosen the pita or flatbread recipe you want to use, prepare a batch of Tzatziki, or a dairy free option like this one made with coconut yoghurt. Or try this avocado based recipe. When I made these wraps, I used the cucumber and garlic version of this cashew cheese spread, which essentially tastes like hummus and tzatziki had a delicious baby!
In the midst of all this, you will also want to prepare some toppings to add to your wraps!
These are a few of my suggestions:
- Chopped Kalamata Olives
- Chopped Black Olives
- Chopped Romaine Lettuce
- Diced tomatoes (if you tolerate them)
- Sliced cucumber
- Diced red onion
- Hummus
- Tzatziki
- Crumbled feta (if you tolerate dairy)
Roll up your favourite combination of toppings in your tortilla and enjoy alongside of the scrumptious Greek Potatoes. It would also definitely work to serve the chicken and potatoes along with a Greek salad rather than in the wrap. Bon Appetit!