When it comes to lunchtime and easy meals, who doesn’t love a wrap?! Our four recipe flips take savory cakes, sloppy Joe, turkey-in-lettuce, and bean burritos to alluring Greek status. We used pita bread, lettuce, and phyllo to encase these dishes, all of which have that Mediterranean flavor we love. Let’s wrap together!
The recipes below link to how-to videos on our YouTube cooking series, Flippin’ Greek! ™, to show you how we do it in our kouzina. Join us!
The recipes below link to how-to videos on our YouTube cooking series, Flippin’ Greek! ™, to show you how we do it in our kouzina. Join us!
CHICKEN CAKES (episode S2 E9)
It’s a crab-cake flip with chicken! This is a great recipe for giving leftover souvlaki chicken (or even rotisserie chicken) a second act—use your choice of white or dark meat. To make souvlaki chicken from scratch, we’ve included the recipe below.
KOUZINA TIP: The souvlaki-seasoned chicken gives this dish its signature flavor, but you can also use about 1/2 pound of leftover rotisserie chicken and Greek it up (as we did in a previous recipe/episode, Greek-Island Chicken-Bulgur Bowl): Finely chop the chicken (you should have about 2 cups) and toss it with 3 teaspoons fresh lemon juice, 3/4 teaspoon extra-virgin olive oil, and 1/2 teaspoon dried oregano, then continue with the recipe.
PREP TIME: 15 minutes, plus chilling
COOKING TIME: about 8 minutes
SERVINGS: 8 mini cakes, serving 4
2 cups finely chopped cooked souvlaki (or rotisserie) chicken*
1/2 cup plain breadcrumbs, divided
2 large eggs, lightly beaten
2 teaspoons chopped fresh mint
1 teaspoon lemon zest
1/2 teaspoon sea salt
1/4 teaspoon fresh ground pepper
1/4 cup extra-virgin olive oil
*
4 pocket pita breads, warmed
TOPPINGS
Lettuce
Sliced tomato
Sliced red onion
1. In a medium bowl, stir together the chicken, 1/4 cup breadcrumbs, the eggs, mint, lemon zest, salt, and pepper until combined well. Shape into 8 patties, about ½ inch thick, and wrap each patty in plastic wrap. Place in the freezer for 10 minutes, to firm.
2. Place the remaining 1/4 cup breadcrumbs in a shallow bowl. Line a plate with paper towels.
3. In a nonstick skillet over medium-high heat, heat the olive oil. Unwrap the patties, coat each on both sides with breadcrumbs, and cook until golden brown, about 2 minutes per side. Transfer to prepared plate to drain. Serve warm in a pita with your choice of toppings.
*To make Souvlaki Chicken from scratch:
SOUVLAKI CHICKEN
1/4 cup plus 2 tablespoons extra-virgin olive oil
1/4 cup fresh lemon juice
1 1/2 teaspoons dried Greek oregano
1 teaspoon sea salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon garlic powder
1 pound boneless skinless chicken breast, cut into 1/2-inch-thick slices
1. In a glass bowl with a lid, whisk together 1/4 cup olive oil, the lemon juice, oregano, salt, pepper, and garlic powder until combined well. Add the chicken, coating all sides. Cover and marinate in the refrigerator 30 minutes to 1 hour.
2. In a grill pan, heat the remaining 2 tablespoons olive oil over medium heat. Remove the chicken slices from the marinade, letting excess drip back into the bowl (discard leftover marinade), and sauté, turning once, until cooked through and browned, about 3 minutes per side.
It’s a crab-cake flip with chicken! This is a great recipe for giving leftover souvlaki chicken (or even rotisserie chicken) a second act—use your choice of white or dark meat. To make souvlaki chicken from scratch, we’ve included the recipe below.
KOUZINA TIP: The souvlaki-seasoned chicken gives this dish its signature flavor, but you can also use about 1/2 pound of leftover rotisserie chicken and Greek it up (as we did in a previous recipe/episode, Greek-Island Chicken-Bulgur Bowl): Finely chop the chicken (you should have about 2 cups) and toss it with 3 teaspoons fresh lemon juice, 3/4 teaspoon extra-virgin olive oil, and 1/2 teaspoon dried oregano, then continue with the recipe.
PREP TIME: 15 minutes, plus chilling
COOKING TIME: about 8 minutes
SERVINGS: 8 mini cakes, serving 4
2 cups finely chopped cooked souvlaki (or rotisserie) chicken*
1/2 cup plain breadcrumbs, divided
2 large eggs, lightly beaten
2 teaspoons chopped fresh mint
1 teaspoon lemon zest
1/2 teaspoon sea salt
1/4 teaspoon fresh ground pepper
1/4 cup extra-virgin olive oil
*
4 pocket pita breads, warmed
TOPPINGS
Lettuce
Sliced tomato
Sliced red onion
1. In a medium bowl, stir together the chicken, 1/4 cup breadcrumbs, the eggs, mint, lemon zest, salt, and pepper until combined well. Shape into 8 patties, about ½ inch thick, and wrap each patty in plastic wrap. Place in the freezer for 10 minutes, to firm.
2. Place the remaining 1/4 cup breadcrumbs in a shallow bowl. Line a plate with paper towels.
3. In a nonstick skillet over medium-high heat, heat the olive oil. Unwrap the patties, coat each on both sides with breadcrumbs, and cook until golden brown, about 2 minutes per side. Transfer to prepared plate to drain. Serve warm in a pita with your choice of toppings.
*To make Souvlaki Chicken from scratch:
SOUVLAKI CHICKEN
1/4 cup plus 2 tablespoons extra-virgin olive oil
1/4 cup fresh lemon juice
1 1/2 teaspoons dried Greek oregano
1 teaspoon sea salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon garlic powder
1 pound boneless skinless chicken breast, cut into 1/2-inch-thick slices
1. In a glass bowl with a lid, whisk together 1/4 cup olive oil, the lemon juice, oregano, salt, pepper, and garlic powder until combined well. Add the chicken, coating all sides. Cover and marinate in the refrigerator 30 minutes to 1 hour.
2. In a grill pan, heat the remaining 2 tablespoons olive oil over medium heat. Remove the chicken slices from the marinade, letting excess drip back into the bowl (discard leftover marinade), and sauté, turning once, until cooked through and browned, about 3 minutes per side.
LAMB SLOPPY JOE / SLOPPY SIFIS (episode S2 E10)
Joe (Joseph) in Greek is Ioseph, or Sifis on the islands, so we like to call this recipe Sloppy Sifis! What makes it Greek is the lamb and seasonings, but you can also make it with turkey or beef.
PREP TIME: 15 minutes
COOKING TIME: 1 hour 15 minutes
SERVINGS: 4 to 6
1/2 cup extra-virgin olive oil, divided
1/2 cup chopped onion
1/2 cup chopped red bell pepper
1/4 cup chopped green bell pepper
1/4 cup chopped carrot
2 cups tomato puree
1 teaspoon garlic powder
1/4 teaspoon Aleppo pepper
1 pound ground lamb
2 teaspoons chopped fresh flat-leaf parsley
1 teaspoon dried oregano
1/2 teaspoon marjoram
1/4 teaspoon sea salt
1/8 teaspoon freshly ground pepper
*
4 pocket pita breads, warmed
1. In a large saucepan, heat 1/4 cup olive oil over medium heat. Add the onion and cook until translucent, 3 to 4 minutes. Add the bell pepper and carrot and cook until just tender, about 5 minutes. Add the tomato puree, garlic powder, and Aleppo pepper. Reduce heat and simmer, partially covered, 45 minutes, stirring occasionally to keep the mixture from sticking to the pan.
2. Meanwhile, in a large nonstick skillet heat the remaining 1/4 cup olive oil over medium heat. Add the lamb and cook until browned, breaking up with the back of a wooden spoon (the meat should be crumbled without any clumps), about 10 minutes. Stir in the parsley, oregano, marjoram, salt, and pepper until combined well. Remove from heat.
3. Stir the lamb mixture into the vegetable mixture and simmer 5 minutes. Spoon into pita bread and serve immediately.
Joe (Joseph) in Greek is Ioseph, or Sifis on the islands, so we like to call this recipe Sloppy Sifis! What makes it Greek is the lamb and seasonings, but you can also make it with turkey or beef.
PREP TIME: 15 minutes
COOKING TIME: 1 hour 15 minutes
SERVINGS: 4 to 6
1/2 cup extra-virgin olive oil, divided
1/2 cup chopped onion
1/2 cup chopped red bell pepper
1/4 cup chopped green bell pepper
1/4 cup chopped carrot
2 cups tomato puree
1 teaspoon garlic powder
1/4 teaspoon Aleppo pepper
1 pound ground lamb
2 teaspoons chopped fresh flat-leaf parsley
1 teaspoon dried oregano
1/2 teaspoon marjoram
1/4 teaspoon sea salt
1/8 teaspoon freshly ground pepper
*
4 pocket pita breads, warmed
1. In a large saucepan, heat 1/4 cup olive oil over medium heat. Add the onion and cook until translucent, 3 to 4 minutes. Add the bell pepper and carrot and cook until just tender, about 5 minutes. Add the tomato puree, garlic powder, and Aleppo pepper. Reduce heat and simmer, partially covered, 45 minutes, stirring occasionally to keep the mixture from sticking to the pan.
2. Meanwhile, in a large nonstick skillet heat the remaining 1/4 cup olive oil over medium heat. Add the lamb and cook until browned, breaking up with the back of a wooden spoon (the meat should be crumbled without any clumps), about 10 minutes. Stir in the parsley, oregano, marjoram, salt, and pepper until combined well. Remove from heat.
3. Stir the lamb mixture into the vegetable mixture and simmer 5 minutes. Spoon into pita bread and serve immediately.
TURKEY LETTUCE WRAPS (episode S2 E11)
In this healthier wrap, we went with ground turkey, basil, Aleppo pepper, and pignoli/pine nuts for the filling and no-carb lettuce to encase it.
PREP TIME: 10 minutes
COOKING TIME: about 20 minutes
SERVINGS: 4
1/4 cup extra-virgin olive oil
1 pound ground turkey
1/3 cup chopped celery
3 tablespoons chopped fresh basil leaves
1/2 teaspoon sea salt
1/4 teaspoon Aleppo pepper
1/4 cup pignoli/pine nuts
1 head Bibb lettuce, leaves separated and rinsed well, drained
Sliced red onion, for serving (optional)
1. In a medium nonstick skillet, heat the olive oil over medium heat. Add the ground turkey and cook until golden brown, breaking up with the back of a wooden spoon (the meat should be crumbled without any clumps), about 10 minutes. Stir in the celery, basil, salt, and pepper. Cook 5 minutes.
2. Meanwhile, heat a small skillet over medium heat. Toast the nuts, stirring constantly, until golden brown, about 5 minutes. Add to the turkey mixture, stirring to combine well, and remove from heat. Place lettuce leaves on serving plates, spoon in the turkey mixture, and top with red onion (if using). Wrap and serve immediately.
In this healthier wrap, we went with ground turkey, basil, Aleppo pepper, and pignoli/pine nuts for the filling and no-carb lettuce to encase it.
PREP TIME: 10 minutes
COOKING TIME: about 20 minutes
SERVINGS: 4
1/4 cup extra-virgin olive oil
1 pound ground turkey
1/3 cup chopped celery
3 tablespoons chopped fresh basil leaves
1/2 teaspoon sea salt
1/4 teaspoon Aleppo pepper
1/4 cup pignoli/pine nuts
1 head Bibb lettuce, leaves separated and rinsed well, drained
Sliced red onion, for serving (optional)
1. In a medium nonstick skillet, heat the olive oil over medium heat. Add the ground turkey and cook until golden brown, breaking up with the back of a wooden spoon (the meat should be crumbled without any clumps), about 10 minutes. Stir in the celery, basil, salt, and pepper. Cook 5 minutes.
2. Meanwhile, heat a small skillet over medium heat. Toast the nuts, stirring constantly, until golden brown, about 5 minutes. Add to the turkey mixture, stirring to combine well, and remove from heat. Place lettuce leaves on serving plates, spoon in the turkey mixture, and top with red onion (if using). Wrap and serve immediately.
LEGUME PHYLLO-BURRITOS (episode S2 E12)
This Greek-style burrito has the protein power of lentils and chickpeas and the flavor punch of almonds, pistachios, and cashews. We neatly wrapped the filling in phyllo and baked it to golden perfection. To finish the dish, we served it with tzatziki sauce, for dipping.
PREP TIME: 15 minutes, plus standing
COOKING TIME: about 45 minutes
BAKING TIME: 25 minutes
SERVINGS: 4 to 8
1/2 cup dried lentils, picked over and rinsed
1 3/4 cups vegetable broth
1 bay leaf
2 tablespoons almonds
2 tablespoons pistachios
2 tablespoons cashews
1/2 cup canned chickpeas, rinsed and drained well
1/2 cup chopped red bell pepper
1/4 cup chopped scallion
1 plum tomato, chopped and liquid drained
2 tablespoons extra-virgin olive oil
3/4 teaspoon sea salt
1/8 teaspoon Aleppo pepper
*
12 (14-by-18-inch) sheets #4 or #5, or 8 sheets #7 phyllo dough, thawed according to package directions
1/4 cup extra-virgin olive oil, for brushing phyllo
*
Tzatziki (yogurt sauce, from our Meze and Spreads & Dips cookbooks), for serving
1. In a medium saucepan, combine the lentils, broth, and bay leaf and add enough cold water to cover by 1 inch. Bring to a boil over medium heat, then reduce to a simmer, cover, and cook until tender, 30 to 40 minutes. All the liquid should be absorbed. If not, drain well. Discard the bay leaf.
2. In a food processor, pulse the nuts until chopped. Add the chickpeas and pulse until coarsely chopped. Transfer to a bowl and stir in the lentils, bell pepper, scallion, tomato, 2 tablespoons olive oil, the salt, and Aleppo pepper until combined well.
3. Heat oven to 375°F and arrange rack in center. Place 1 sheet of phyllo on work surface with the narrow side facing you (keeping remaining sheets covered with a damp kitchen towel or a sheet of plastic wrap) and brush all the way to the edges with olive oil. Repeat layering for a total of 3 sheets of #4 or #5 dough, or 2 sheets of #7 dough, brushing the top sheet with olive oil.
4. Spoon one quarter of the legume mixture in the center of the phyllo. Fold over the edge of the phyllo closest to you, covering the filling. Brush with olive oil, then fold in the sides, brushing them with olive oil. Fold the filled side over to the end of the phyllo, trimming any overhang, and generously brush all over with olive oil. (Can be made ahead. Place in a single layer in an airtight container and freeze up to 1 month. Bake, unthawed, as directed, adding about 10 minutes to baking time.) Place, seam-side down, on a small heavy-duty rimmed baking sheet. Repeat with remaining phyllo, oil, and filling to make 3 more burritos.
5. Bake about 25 minutes, until golden throughout. Serve immediately with tzatziki on the side or let cool, place in an airtight container, and refrigerate overnight (reheat in a 350°F oven until warm throughout).
Recipes copyright © Kukla's Kouzina
I hope you enjoyed our It’s A Wrap! recipes. Join us next week as we prepare for the big game with Super Bowl Fryers—four flips for an epic tailgate, Greek style!
Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.
Thanks for following us and we’ll see you here and on YouTube next Monday!
Until then~
Kali orexi! Good appetite!
Kelly
This Greek-style burrito has the protein power of lentils and chickpeas and the flavor punch of almonds, pistachios, and cashews. We neatly wrapped the filling in phyllo and baked it to golden perfection. To finish the dish, we served it with tzatziki sauce, for dipping.
PREP TIME: 15 minutes, plus standing
COOKING TIME: about 45 minutes
BAKING TIME: 25 minutes
SERVINGS: 4 to 8
1/2 cup dried lentils, picked over and rinsed
1 3/4 cups vegetable broth
1 bay leaf
2 tablespoons almonds
2 tablespoons pistachios
2 tablespoons cashews
1/2 cup canned chickpeas, rinsed and drained well
1/2 cup chopped red bell pepper
1/4 cup chopped scallion
1 plum tomato, chopped and liquid drained
2 tablespoons extra-virgin olive oil
3/4 teaspoon sea salt
1/8 teaspoon Aleppo pepper
*
12 (14-by-18-inch) sheets #4 or #5, or 8 sheets #7 phyllo dough, thawed according to package directions
1/4 cup extra-virgin olive oil, for brushing phyllo
*
Tzatziki (yogurt sauce, from our Meze and Spreads & Dips cookbooks), for serving
1. In a medium saucepan, combine the lentils, broth, and bay leaf and add enough cold water to cover by 1 inch. Bring to a boil over medium heat, then reduce to a simmer, cover, and cook until tender, 30 to 40 minutes. All the liquid should be absorbed. If not, drain well. Discard the bay leaf.
2. In a food processor, pulse the nuts until chopped. Add the chickpeas and pulse until coarsely chopped. Transfer to a bowl and stir in the lentils, bell pepper, scallion, tomato, 2 tablespoons olive oil, the salt, and Aleppo pepper until combined well.
3. Heat oven to 375°F and arrange rack in center. Place 1 sheet of phyllo on work surface with the narrow side facing you (keeping remaining sheets covered with a damp kitchen towel or a sheet of plastic wrap) and brush all the way to the edges with olive oil. Repeat layering for a total of 3 sheets of #4 or #5 dough, or 2 sheets of #7 dough, brushing the top sheet with olive oil.
4. Spoon one quarter of the legume mixture in the center of the phyllo. Fold over the edge of the phyllo closest to you, covering the filling. Brush with olive oil, then fold in the sides, brushing them with olive oil. Fold the filled side over to the end of the phyllo, trimming any overhang, and generously brush all over with olive oil. (Can be made ahead. Place in a single layer in an airtight container and freeze up to 1 month. Bake, unthawed, as directed, adding about 10 minutes to baking time.) Place, seam-side down, on a small heavy-duty rimmed baking sheet. Repeat with remaining phyllo, oil, and filling to make 3 more burritos.
5. Bake about 25 minutes, until golden throughout. Serve immediately with tzatziki on the side or let cool, place in an airtight container, and refrigerate overnight (reheat in a 350°F oven until warm throughout).
Recipes copyright © Kukla's Kouzina
I hope you enjoyed our It’s A Wrap! recipes. Join us next week as we prepare for the big game with Super Bowl Fryers—four flips for an epic tailgate, Greek style!
Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.
Thanks for following us and we’ll see you here and on YouTube next Monday!
Until then~
Kali orexi! Good appetite!
Kelly
ABOUT Kukla’s Kouzina Flippin’ Greek! ™
Flippin’ Greek! ™ is our YouTube cooking series featuring familiar non-Greek recipes we flipped to Greek-island style using ingredients and cooking techniques found in Karpathos. Each episode runs 2 to 15 minutes, the perfect length for viewers to quickly learn how to recreate foods and beverages/cocktails right alongside us.
The ingredients used in Greek-island cuisine is what sets this style of cooking apart from standard Greek fare, giving meals a fresh take that keeps them interesting. Karpathos, the home of Kukla’s Kouzina, has its own unique style, and we’ll show you how to take common dishes and reinvent them into Karpathian versions with our simple substitutions.
Many think that everyday Greek cooking is made up of dishes like spanakopita (spinach pie), moussaka, and pastitsio. These are classics for sure, but too time-consuming to make on a regular basis. During our time in Karpathos, we learned that the locals’ quick meals made from the island’s staples like fresh vegetables, fruit, herbs, spices, and protein, prepared using certain methods, came out tasting Greek-island delicious. So we thought this would be a great way to bring our hometown flavor into YOUR kouzina, adding some spicy variety to your life while keeping it simple and fast. Recipes for each week will be posted right here on our blog with links to the episodes.
Copyright © Kukla's Kouzina: A Gourmet Journey~Greek Island Style / Flippin’ Greek!™ / The Naked Truth About...Greek Cooking!
Web design by Kelly Salonica Staikopoulos
Web design by Kelly Salonica Staikopoulos
