Greek-Style Chicken Pitta Wraps

Ingredients for 4

• 3 Boneless Skinless Chicken Breast

• Your favorite Spice rub

• Vegetable oil for marinating chicken

• 3 small cucumbers (~300g)

• 500g Greek Style Yogurt

• 4 garlic cloves finely chopped or pressed or mashed

• 1tbsp fresh chopped dill

• 2tbsp Greek Extra Virgin Olive Oil

• 3 medium potatoes

• Vegetable Oil for Frying

• 2 medium Tomatoes

• 1 onion

• 1 green bell pepper

• 1 Iceberg lettuce

• 9 Greek Pitta Breads

Directions

• Step 1

  Set your Anova Sous Vide Precision Cooker to 60ºC / 140.0ºF

• Step 2

  Liberally toss chicken in spice rub and oil such that is its well coated. If time allows it, leave chicken to marinade in the fridge for as long as possible up to a day. NOTE: If your rub does not contain salt, add 1% the weight of the chicken of salt. If you want to make your own spice rub, use 1tbsp paprika, 1tsp coriander, 1/2tsp cumin, 1/4tsp cayenne pepper.

• Step 3

  Heat up a cast iron griddle pan till it is smoking hot. Grill the chicken on both sides for 1 min. The idea is to create grill marks but for the chicken to be raw. For this reason, ideally, you want to use the chicken cold straight from the fridge.

• Step 4

  Bag the chicken and cook it Sous Vide for 2 hours. While it is cooking prepare the rest of the ingredients for the wraps.

• Make Tzatziki Sauce

• Step 0

  Coarsely grate cucumber. Liberally salt (~1-2tsp - most of the salt will drain out so don't be scared it will be to salty). Mix well and add to a mesh strainer over a bowl. Allow to strain for 10 min then using a towel or kitchen paper press to force as much water out of the cucumber as possible.

• Step 1

  Add strained cucumber, garlic, dill and olive oil to the yogurt and mix well. It should be cool and refreshing, slightly garlicky , with a hint of dill and not noticeably salty so adjust ingredients accordingly, baring in mind it will get more garlicky with time.

• Prep Vegetables

• Step 0

  Halve and slice tomato into 1/2 cm slices.

• Step 1

  Halve and very finely slice Onion and toss in a pinch of paprika. Reserve.

• Step 2

  Halve. deseed, and very finely slice green bell pepper. Reserve.

• Step 3

  Slice Iceberg Lettuce. Reserve.

• Prepare Chips

• Step 0

  Cut potatoes into medium size strips. Add to a bowl of water while waiting for oil to heat up. Drain well before frying.

• Step 1

  Heat oil to 140°C. Fry potatoes for 6-8 minutes. Don't worry about overcrowding pot. They should be cooked but neither crispy nor colored. Remove and set aside on a flat large pan to cool and dry. The idea here is for the chips to dry so when they are fried again they crisp up well and don't go soggy once removed.

• Step 2

  Heat oil to 190°C. Fry potatoes for 2-4 minutes. Don't overcrowd the pan or the temperature will drop to much. Usually, 1 batch in the blanching step should be cooked in 2-batches in this finishing stage. Once fried, drain well on kitchen paper and salt chips.

• Assemble Wraps

• Step 0

  Heat up Pitta. This can be done in a frying pan or a cast iron pan flipping pitta a couple of time or in the microwave for a few seconds or under a broiler. The idea is that in order to wrap, pitta must be warmed in order to regain its flexibility. NOTE: Greek style pitta is flat but bread-like. About 20 cm in diameter. If not available, you can use alternative like Indian style naan bread, Mexican style tortilla or Arabic style pita bread. The wrapping style will be different but the result will be equally tasty. You can even make it into a sandwich using a baguette or a ciabatta bread.

• Step 1

  Unpack chicken and cut chicken breast into slices.

• Step 2

  Lay pitta bread on a piece of grease-proof paper (or silver foil for easier wrapping) about 20 by 30 cm long, on the top left corner.

• Step 3

  Add filling at an angle, top left to bottom right, in the following order: 2-3 tbsp tzatziki, ~100g chicken (~1/3 of a breast), a few onions (lets call it one loose fork full), a few peppers, 3 slices of tomato, some lettuce and a handful of fries. Wrap the pitta in a mild cone-like shape such that part edges of the pitta aren't overlapping but instead it is the grease-proof paper that is holding the ingredients in. Twist and fold the bottom of the cone so that it doesn't unravel when released.

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