skinless, boneless chicken breasts (2 lbs)
tablespoons white vermouth or water
tablespoons freshly squeezed lemon juice
tablespoons vegetable oil
tablespoon prepared Dijon mustard
creamy peppercorn dressing base
cup sour cream
teaspoons white balsamic vinegar
head iceberg lettuce, sliced
large flour tortillas
In a large bowl, mix Greek seasoning, vermouth or water,
lemon juice, vegetable oil, mustard and honey.
Slice chicken breasts into long strips. Place chicken
marinade and stir to coat. Set aside or in refrigerator.
In a medium bowl, whisk peppercorn base, water, sour
mayonnaise, vinegar and honey.
Heat a large frying pan/13-inch nonstick griddle or
sauté pan over medium heat. Fry chicken until well
and no longer pink in the middle. You may want to fry the
chicken in two batches.
To make Wraps: Heat tortillas one by one in the
for a few seconds. Top with meat, lettuce and creamy
dressing. Roll up and enjoy.
Makes 8 spicy chicken
here for a printable version