I really wanted to call this a gyro, but I didn’t think it was appropriate seeing as though I used tortillas and not pitas. However, if you read my homemade whole wheat flour tortilla post, you’d know that I made them a little thicker than a normal flour tortillas (darn doubling of recipes and math!). So, I thought they’d be perfect to make gryo-esk wraps, using leftover tzatziki sauce from my Greek turkey burgers.
We’ve had crazy severe storms in Minnesota the last few days. Thankfully I didn’t get hit quite as hard as some of my WC friends in the southern metro, or my bestie up in Duluth. But, as of Monday, the forecast called for severe storms all day Tuesday and through mid-day on Wednesday. Softball is Tuesday nights, and with that forecast, I highly doubted we’d have a game. So I got my chicken marinating in some Greek seasoning and started looking forward to dinner on Tuesday evening.
Well, Tuesday came and went, with not so much as a drop of rain (okay, at least not until late, late night – at least, I think). It was, however, 95+ degrees, and guess what? Softball was on. Which meant no gyros for us and we’d have to wait until Wednesday. At least the chicken will be nice and seasoned. I’m sure glad I hadn’t add any lemon juice yet, otherwise my bird might be cooked!
Greek Chicken Wraps
Source: Pigzilla Original
2 boneless, skinless chicken breasts
1 tbsp lemon juice
1/2 cucumber, sliced thin
1 tomato, sliced
1/2 onion, sliced thin
1 cup lettuce, roughly chopped
1/2 cup feta cheese
1. In a small bowl, combine seasoning with olive oil and lemon juice. Place chicken in plastic zip-top bag and add oil with seasonings. Seal tightly and move chicken around to ensure it is evenly coated in marinade, then place in refrigerator. Allow chicken to marinate for at least 4 hours; can be left overnight.
2. Preheat oven to 375 degrees. Line baking sheet with foil and coat with cooking spray. Remove chicken from marinade and allow to come to room temperature, about 5-10 minutes. Place chicken on prepared baking sheet and bake until cooked through, about 25 minutes. Remove from oven and let rest for 5-10 minutes, then slice thinly.
3. Spread tortilla with 2 tbsp tzatziki sauce. Add a few pieces of sliced chicken, cucumber, tomato, onion and lettuce. Top with feta and additional tzatziki if desired. Wrap and serve.