Greek Wraps with Beer Marinated Chicken

Note the chicken requires a minimum of 2 hours marinating time.

In a saucepan over medium heat, add the beer and cook until reduced by half, about 20-30 minutes. Add the juice, zest, vinegar, garlic, salt, and pepper. Remove from heat and divide the mixture in two.

Cut each chicken breast lengthwise, parallel to the cutting board to make four thin chicken breasts. Place them in a gallon-sized zip-lock bag and add half of the orange beer mixture. Seal the bag, place in the refrigerator, and marinate the chicken for 2-24 hours.

Add the other half of the orange beer mixture to a blender, and turn on low, adding the olive oil slowly through the hole in the lid of the blender until well mixed. Reserve.

Once the chicken is done marinating, cook in a skillet or grill over medium-high heat for 2-3 minutes per side, or until done. Cut into strips, and reserve.

Add the cucumber, tomato, artichokes, red peppers, and olives to a bowl, and add ¼ cup of the dressing. Mix well.

Cut four large squares of parchment paper, and lay a tortilla on each. Divide amongst the tortillas, the arugula, vegetable mixture (using a slotted spoon), chicken, and cheese. Wrap up the tortillas, then wrap the parchment around them, twisting the ends to secure. Cut in half and serve!

Notes:
1. You can use toothpicks to secure the wraps instead of parchment paper.
2. The remainder of the dressing can be used for other salads!