Greek Meze Crunch Wrap

A handheld meze feast

20 minutes prep

20 minutes cook

Serves 4

Nell Carter

Ingredients

Greek salad:

300gcherry tomatoes, quartered

1/2cucumber, finely diced

1 red onion, sliced or diced

handfulpitted black olives, roughly chopped

1 x 200gblock feta, crumbled

handfulfresh parsley, roughly chopped

1 tbspolive oil

1/2lemon, juiced

1 tsporegano

Grilled chicken:

4large chicken breads, cut into chunks

1½ tsporegano

1½ tspsmoked paprika

1 tspgarlic powder

1 tspground cumin

½ tspsalt

½ tspblack pepper

1lemon, zested and juiced

1 tbspolive oil

Smashed potatoes:

750gnew potatoes

1 tsporegano

1 tsp smoked paprika

1 tspgarlic powder

olive oil

salt

Everything else:

8flour tortillas, 4 cut into smaller circles

tzatziki

1iceberg lettuce, shredded

harissa or kebab style chilli sauce (optional)

A Greek-style twist on the Taco Bell classic – think gyros meets crunchwrap. Juicy spiced chicken, crispy smashed potatoes, fresh Greek salad and tzatziki, all wrapped up and pan-fried until golden.

Method

Boil the potatoes in salted water until soft enough to stab with a fork. Drain and leave to steam dry, then tip onto a baking sheet and smash each potato with the base of a glass. Drizzle with olive oil and season with oregano, paprika and sea salt. Roast at 200°C (fan) for 15–20 minutes until crispy on the edges.

Toss the chicken pieces with olive oil, spices, lemon juice and a pinch of salt. Slide onto skewers and grill until golden and cooked through, or pan-fry. Let the chicken rest, then slice into strips.

Combine Greek salad ingredients and dress with olive oil, lemon juice and oregano.

Use a cereal-size bowl as a guide to cut half of the tortillas into smaller circles. Warm a full tortilla so it’s flexible. Spread tzatziki in the centre, then add Greek salad, chicken, smashed potatoes, a drizzle of harissa (if using) and shredded lettuce. Place the smaller tortilla on top, then fold the edges of the larger tortilla into a crunchwrap shape.

Pan-fry seam-side down in a little olive oil for 2–3 minutes each side until golden brown and sealed. Slice in half and serve hot with extra tzatziki or lemon wedges.