Cavendars for the newbie

[lorilei]

I missed this discussion (also mentioned in Mary Ann's post on FETA AOILI).

Could someone recap?

[Mary Ann]

Lorilei--

I don't even remember what the thread had to do with originally, but I remember people raving about it, so I had to try it and I'm hooked. It's a spice blend and I've used it on potatoes, in burgers, on chicken, etc.

Reading from the container--an all purpose Greek seasoning, a tantalzing taste treat, an ancient Greek formula. It say's it's a perfectly prepared blend of 13 ingredients-no other spices necessary. Here are the ingredients: salt, black pepper, corn starch, garlic, MSG, oregano, flavor base seasoning(hydrolozed corn soy protein, sugar, onion powder, spice extrative), parsley and five other spices.

More than you wanted to know, I'm sure, but hopefully that helps!

[lorilei]

Thanks, Mary Ann... I was very intrigued by your chicken wraps.

What do you generally use for your wraps? (I know some people use tortillas, but I find them to be somewhat fragile for things like this)

[Mary Ann]

I used flour tortillas. I wrapped them in foil and warmed them up on the grill. They held up just fine, but I'll bet pita bread would be good, too. I even roasted the red pepper on the grill.

It's been in the 90's here in Atlanta for as long as I can rememeber, so the less I heat up the kitchen, the better. I served the wraps with corn on the cob, which I cook in the microwave, so I had a very cool kitchen that night http://www.cookinglight.com/bbs/cool.gif

[lorilei]

Hmmm... 9:00 in the morning is too early for Greek chicken wraps, isn't it? (LOL)

Glad to hear you used tortillas!
I've been using Azteca tortillas, and I think they're a bit more dry/fragile than other brands. Do you have a recommendation?

[Mary Ann]

It's 10 o'clock here and that's almost lunch time--I say go for it http://www.cookinglight.com/bbs/biggrin.gif In fact, I have some leftover. By the time you get here, it'll be lunch time.

I used Buena Vida fat free tortillas. I'm not sure if they're available everywhere. They're in the refrigerated section.

And not to brag too much about this meal http://www.cookinglight.com/bbs/redface.gif, but I was especially proud of it because I came up with this one on my own and I'm not a particularily imaginative cook. I can follow a recipe and it'll come out fine, but I usually don't stray too much from the original, except for more garlic.