Greek Roll Up Recipes

GREEK CHICKEN TORTILLA ROLL-UPS

Greek Chicken Tortilla Roll-Ups image

This is posted for the Greek portion of the Zaar world Tour. Very fast and simple! From Better Homes and Gardens.

Provided by Jessica K

Categories Lunch/Snacks

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

1 lb boneless chicken breast, cut into bite-size pieces
2 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon dijon-style mustard
2 garlic cloves, minced
1 teaspoon dried oregano
1/8 teaspoon pepper
1/2 cup plain yogurt
3/4 cup peeled seeded, and chopped cucumber
1 garlic clove, minced
1/4 teaspoon dried dill
10 flour tortillas
3 cups shredded lettuce

Steps:

Place chicken in a plastic bag set in a deep bowl. For marinade combine oil, lemon juice, mustard, the 2 cloves garlic, oregano, and pepper. Pour marinade over chicken in bag. Seal bag; turn to coat chicken. Refrigerate for 3 to 24 hours, turning bag occasionally.
For sauce, combine the yogurt, cucumber, the 1 clove garlic, and dillweed in a small bowl. Cover and chill until serving time.
Heat a large nonstick skillet over medium-high heat. Add half of the chicken and marinade. Cook and stir for 2 to 3 minutes or until chicken is no longer pink; drain. Repeat with remaining chicken and marinade.
Meanwhile, wrap tortillas in foil. Heat in a 350 degree F oven for 10 minutes. To serve, place a scant 1/3 cup of the chicken and a generous tablespoon of sauce on each flour tortilla. Top with shredded lettuce and roll up.
(Marinade time not included in cook time.).

GREEK ROLL-UP

Greek Roll-Up image

Perfect for a picnic or brown bag lunch. La Tortilla makes a rosemary tortilla that is to die for with this recipe. You can use any flavor that you find or just plain.

Provided by KelBel

Categories Lunch/Snacks

Time 5m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

1/4 cup kalamata olive, chopped
1/4 cup feta cheese, crumbled
1 small cucumber, diced
1 small red pepper, diced
2 leaves romaine lettuce, chopped
1/2 tomatoes, diced
2 tablespoons sun-dried tomato pesto
2 rosemary flavord flour tortillas (or any flavor)

Steps:

Mix first 6 ingredients together.
Spread 1 T pesto on 1 tortilla, repeat with 2nd tortilla.
Divide greek salad among tortillas and roll-up.
Slice in half and enjoy.

GREEK ROLL

Greek Roll image

Provided by Cat Cora

Categories appetizer

Time 1h40m

Yield 2 rolls, about 15 individual pieces

Number Of Ingredients 8

Ingredients

2 sheets nori
4 ounces roasted red peppers, cut into thin strips (if canned, drain before using)
8 to 10 kalamata olives, pitted and halved
1 to 2 ounces crumbled feta cheese
1 medium cucumber, peeled and sliced into thin strips
Pickled ginger, for serving
Wasabi, for serving
Soy sauce, for serving

Steps:

Place 1 sheet of nori lengthwise on a bamboo mat, shiny-side down. Position the sheet about 1-inch from the side of the mat closest to you. Wet your hands in cool water and take a handful of sushi rice. Place the rice in the center of the nori and use your fingers to spread the rice evenly over it. Next place the roasted red peppers, olives, feta, and cucumber horizontally across the roll. Use the mat to roll up the sushi, pinching and squeezing the mat to shape it into a round cigar shape. Slice into 1-inch thick rolls with a sharp knife. Turn rolls onto their sides so the rice is facing upwards, and serve with the pickled ginger, wasabi and soy sauce.
3 cups water
1 teaspoon salt
1 cup short-grain sushi rice
1/4 cup rice wine vinegar
Place the water and salt in a medium sized saucepan and cover it with a tight-fitting lid. Bring the water to a boil. Add rice, return to a boil over medium heat, and then reduce heat to low and simmer. Once the water has evaporated from the rice, remove the pan from the heat. Stir in the rice vinegar and let cool before using.

GREEK SALAD PINWHEELS

Greek Salad Pinwheels image

Bite-size pinwheels are bursting with Mediterranean flavor. Making them in advance reduces last-minute prep.

Provided by By Betty Crocker Kitchens

Categories Appetizer

Time 2h25m

Yield 48

Number Of Ingredients 7

Ingredients

1 container (8 oz) garlic-and-herb whipped cream cheese
1 container (4 oz) crumbled feta cheese
1/3 cup finely chopped cucumber
6 Old El Paso™ flour tortillas for burritos, 8 inch (from 11.5-oz package)
1/3 cup pitted kalamata olives, coarsely chopped
3 small plum (Roma) tomatoes, chopped (about 1 1/2 cups)
3 cups fresh baby spinach leaves

Steps:

In small bowl, beat cream cheese and feta cheese with electric mixer on medium speed until smooth. Stir in cucumber.
Place tortillas on microwavable plate or microwavable paper towel; microwave uncovered on High 10 to 15 seconds to soften. Spread about 1/4 cup cheese mixture over each tortilla. Top evenly with olives and tomatoes. Arrange 1/2 cup spinach on each tortilla to within 1/2 inch of edge. Roll up tightly; wrap in plastic wrap. Refrigerate 2 to 3 hours to blend flavors.
Trim ends of rolled tortillas if desired. Cut each roll into eight 1-inch slices. Arrange with cut sides down on serving dish.

Nutrition Facts : Calories 45, Carbohydrate 4 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Pinwheel, Sodium 85 mg, Sugar 0 g, TransFat 0 g

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Greek Roll Up Recipes

GREEK CHICKEN TORTILLA ROLL-UPS

This is posted for the Greek portion of the Zaar world Tour. Very fast and simple! From Better Homes and Gardens.

GREEK ROLL-UP

Perfect for a picnic or brown bag lunch. La Tortilla makes a rosemary tortilla that is to die for with this recipe. You can use any flavor that you find or just plain.

GREEK ROLL

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