Friday, May 31, 2013

Lettuce Wrap Chicken Gyros with Green Tzatziki

I am writing this post minutes after finishing this meal. This was one of those nights when I tried a new recipe, it came out great and it was EXACTLY what I was in the mood to eat. This meal is not only very healthy for you, it is really easy! You can prepare everything ahead of time and just grill the chicken before you are ready to eat (you could even grill the chicken ahead of time too)

This recipe is a cross between a Greek salad and a chicken gyro. I thought this recipe came out so delicious that I would definitely make this for company or even a large quantity for a summer party. If you like the flavors of Greek food and want a healthy dinner...this is a great recipe to try. Enjoy!

**If you want to make this kid friendly, I would wrap the contents in a flour tortilla and maybe even add a little cheese.

** in most of the recipes I share, I like to omit raw garlic (which I did in this recipe) but I will add the full recipe below in case you would like to add it.

Chicken Gyro Lettuce Wraps with Tzatziki (Recipe adapted from Rachael Ray Magazine)
Serves 4

2 lemons-juiced
2 cloves garlic (grated)
1/3 cup olive oil
1 tsp sumac or 1/2 tsp sweet paprika and 1/2 tsp smoked paprika, combined
1 tsp dried oregano
1 tsp ground coriander
1 1/2 tsp ground cumin (1 tsp for marinade and 1/2 tsp for tzatziki)
4 pieces skinless, boneless chicken breast
Salt and pepper
1/2 seedless cucumber (shredded)
1 cup plain Greek yogurt
1 cup fresh herb blend (parsely, dill, mint) **I used parsely, dill and basil
2 large romaine heads, separated into 4 portions
Garnishes: Chopped tomatoes and pepperoncini

1. Combine half the lemon juice, 1 clove garlic, 1/3 cup olive oil, sumac (or paprika combo), oregano, coriander and cumin. Season chicken with salt and pepper and place in marinade for at least 15 minutes.

2. Salt the shredded cucumber and let rest in a colander for 10 minutes. Press out excess liquid. In a food processor, combine the cucumber, yogurt, remaining juice from lemon, 1 clove grated garlic, 1/2 tsp cumin and fresh herbs. Puree, then season the tzatziki. (This can be made in advance)

3. Heat a skillet, griddle or grill pan over medium-high heat. Shake excess marinade off the chicken and place in the skillet; cook, flipping once halfway through, for 10 minutes or until cooked through. Slice the chicken on an angle. (If you have time, let the chicken rest for 5 minutes before slicing)

4. Serve the chicken with lettuce for wrapping and top with tzatziki, chopped tomatoes and pepperoncini.

1 comment:

  1. this is a great rachael ray recipe i've had before?