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Greek Chicken Wraps

Published June 29, 2012 by jenmatteson

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
Servings: 4-6

Ingredients:

2 boneless, skinless chicken breasts
Greek seasoning
olive oil
1 tbsp lemon juice
4-6 tortillas
1/2 cucumber, sliced thin
1 tomato, sliced
1/2 onion, sliced thin
1 cup lettuce, roughly chopped
1/2 cup feta cheese
tzatziki sauce

Directions:

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.

Opa!

Published March 9, 2012 by jenmatteson

I love me some Greek food, especially tzatziki, so I decided to make some of my own.  I knew the basics (greek yogurt, dill, cucumbers), but I poked around online to see if I could find something more concrete. Unfortunately, I was only more dumbfounded when I saw some recipes included mayo, sour cream, and even mint.  So I kind of just made up what I thought sounded good, and it was!  I used plain non-fat Greek yogurt (Chobani), but you could use full fat if you like.

For the chicken, I used a Greek seasoning mix called Yaya-B.  I know, a bit of a chef sin, but it was given to me as a gift, so I thought this would be a great chance to use it; the salt content is very high, so I normally wouldn’t have purchased it.  The mix could be made on your own with garlic powder, pepper, oregano, onion powder, marjoram, basil, sage, thyme, tumeric, rosemary, and however much salt you prefer.  Really, it sounds like the kitchen sink of seasoning, but what isn’t?  I’m sure I’ll try it out once this jar is gone.

We grilled the chicken, but of course you could bake it on 375 for about 25 minutes instead.  It really couldn’t have been a simpler recipe, and I loved the tzatziki.  We still have some leftover, so I’m sure that’ll get eaten with some veggies or pita chips.  The picture really doesn’t do it justice; there really is chicken in there!

Greek Chicken Pita with Tzatziki

Ingredients:
2 boneless skinless chicken breasts
1 tbsp olive oil
1 tbsp Greek seasoning (homemade or store-bought)
pepper
2 whole wheat pitas

For Tzatziki:
1/2 cucumber, seeded and diced
1 tbsp fresh dill, chopped
3 tbsp lemon juice
2 garlic cloves, finely chopped
1 cup plain non-fat Greek yogurt

For garnish:
lettuce
tomato
red onion

Directions:
1. Drizzle chicken breasts with olive oil and season with Greek seasoning and pepper.  Grill over medium head until cooked through, about 10 minutes on each side. Set aside to rest.
2. Meanwhile, combine cucumber, dill, lemon juice, garlic, and yogurt in a small bowl.
3. Slice chicken and assemble each pita with chicken, lettuce, red onion, tomato, and top with tzatziki.

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