Greek Chicken Wrap with Tzatziki Herb Yogurt Sauce
30
Prep Time
minutes
11
Cook Time
minutes
41
Total Time
minutes
4
Serving
size
Recipe created by 3-Every-Day™ of Dairy
Ingredients
For the sauce:
- 2 cups fat-free plain yogurt
- 1 cup peeled, seeded and diced cucumber
- 2 tablespoons chopped fresh dill
- 1 tablespoon lemon juice
- 1 tablespoon white vinegar
- 2 teaspoons minced garlic
- 1/4 teaspoon salt (optional)
For the wrap:
- 1 (6-ounce) boneless, skinless chicken breast
- 1 tablespoon light Italian dressing
- 4 (6-inch) whole wheat pitas
- 2 cups chopped romaine lettuce
- 1 medium tomato, chopped
- 1/2 cup sliced red onion
- 1/4 cup crumbled Feta cheese
- 4 Kalamata or black olives, pitted and sliced
Preparation
For the sauce:
- In a medium bowl, combine all ingredients until blended. Sauce may be made up to 2 hours in advance.
- Cover and refrigerate until serving.
For the wrap:
- Place chicken breast in a plastic bag and add Italian dressing.
- Let the chicken marinate for 15 minutes; pound (using a meat pounder or mallet or the bottom of a skillet) and flatten it to about 1/2-inch thickness and remove chicken.
- In a large non-stick skillet over medium heat, cook chicken breast about 5 minutes per side or until nicely browned and cooked through.
- Place chicken on a cutting board and slice thinly against the grain; set aside.
- Warm pitas in microwave oven for 30 seconds.
- Place one pita on a plate and spread 1/2 cup of the lettuce and 1/4 of the chicken slices on top.
- Sprinkle 1/4 each of the tomato, onion, Feta cheese and olives.
- Spoon some of the tzatziki sauce over top and fold in edges of pita.
- Wrap sandwich in parchment or waxed paper for plating and serving.
- Repeat with remaining pitas. Serve immediately with additional sauce on the side.