Recipe: Greek Chicken Wraps

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Serves: 4

Marinating time: 1 hour

Prep time: 10 minutes

Cook time: 15 minutes

You can turn this already healthy recipe into a low carb version by simply eliminating the tortillas and using lettuce to wrap the elements.

Ingredients

4 chicken breast fillets

Whole wheat tortillas

For marinade:

1 tbsp. ginger garlic paste

1 tsp. salt

½ tsp. freshly ground black pepper

1 tsp. red chili flakes

1 heaped tsp. Dijon mustard

1 tsp. dried rosemary leaves

1 heaped tbsp. mixed Italian herbs (dried)

Juice of 1 lemon

For tzatziki sauce:

¾ cup strained yogurt

½ cup soft white cheese or feta cheese

2 cucumbers, grated and drained of excess water

3 small cloves garlic, minced

1 tbsp. lemon juice

¼ tsp. dried oregano

Salt and pepper, to taste

For chopped salad:

1 full head of iceberg lettuce, chopped

2 cucumbers, diced

2 tomatoes, diced

15 black olives, halved

Method:

Slightly flatten chicken breasts with a mallet or the back of a heavy spoon. This breaks the structure of the tendons in the meat, resulting in a more succulent chicken.

Mix all the ingredients of the marinade with the chicken breasts and set aside for at least one hour.

Toss together all the ingredients for the chopped salad and keep aside for assembling.

To make the tzatziki sauce, combine the yogurt and feta cheese well. Add grated cucumbers, minced garlic and the seasonings. Mix until thoroughly combined.

Heat a grill pan and lightly drizzle with olive oil. Grill chicken for 6 minutes on each side or until cooked through. If you do not own a grill pan, you may use a frying pan as an alternative.

Allow cooked chicken to rest for two minutes before slicing.

Heat tortillas on a pan for 30 seconds on each side. Remove.

Place 2 tbsp. tzatziki sauce on the tortilla, add a small handful of salad and top with a few slices of grilled chicken.

Fold the ends of the tortillas and secure with a toothpick.

Serve.

This article originally appeared on HTV

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