Greek Chicken Wrap with Tzatziki Herb Yogurt Sauce

And they asked him, “Are you the one who is to come, or shall we look for another?” And Jesus answered them, “Go and tell John what you hear and see: the blind receive their sight and the lame walk, lepers are cleansed and the deaf hear, and the dead are raised up, and the poor have good news preached to them. Blessed is the one who is not offended by me.”

Matt 11:3-6

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April 5, 2014

If you like Greek food, you have got to try this one. Originally from the National Dairy Council website with my modifications. Enjoy!

Ingredients:

For the sauce:

For the wrap:

Do it:

For the sauce:

In a medium bowl, combine all ingredients until blended. Sauce should 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; flatten to about 1/2-inch thickness; and remove chicken.

In a large cast iron skillet over medium-high 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 (3/8") against the grain; set aside.

Warm pitas in microwave oven 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 a good amount of the tzatziki sauce over top and fold in edges of pita. Toast on a sandwich grill then wrap in parchment paper for plating and serving. Repeat with remaining pitas. Serve immediately with additional sauce on the side. Yum!


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