Greek Chicken Wraps with Tzatziki Sauce
Last week, I shared with you an easy fish taco dinner idea with yummy lime cilantro sauce. In keeping with that theme, this week I thought I would share another simple, but delicious, dinner idea, featuring a wonderful sauce that can also be served as a dip.
Our family loves Mediterranean food because it’s fresh, flavorful and good for you. It can be easy to make at home and customize to your liking. I love to add Greek seasoning to chicken and cook it on the stove top or grill it.
A couple of years ago, I found a great Greek seasoning mix from The Spice & Tea Exchange that is the perfect combination of oregano, garlic, salt & pepper, feta cheese powder, onion and lemon zest. I purchased mine in the store, but you can find it online at http://www.spiceandtea.com. I sprinkle that lovely mix on both sides of some chicken tenderloins before cooking them and it gives the chicken a great flavor.
One of our favorite parts of Mediterranean food is the pita, of course. Add some of the Greek-seasoned chicken to a pita and you have the beginning of a beautiful meal. Top it with some cucumber, tomatoes, kalamata olives and some feta cheese and you’re almost there. But to really push it over the edge to perfection, you need some homemade Tzatziki sauce.
Tzatziki sauce is actually quite easy to make at home. It is a simple combination of plain Greek yogurt, cucumbers, lemon juice, garlic and some herbs. Some recipes use mint, but I like dill better in this sauce and I think dill makes it more flexible for flavor-melding.
Summer is a great time to make this delicious sauce/dip because cucumbers are in season and easy to find in abundance. I love to use fresh Kirby or pickling cucumbers from the farmer’s market, but you can also use an English cucumber. Many recipes call for shredded cucumber but I like to leave mine diced because it gives some crunch to the dip.
Mix together some Greek yogurt, diced or shredded cucumbers, lemon juice, garlic, fresh dill and salt & pepper. Stir until well combined. That’s all there is to it.
It’s delicious on a pita wrap, on top of a salad, or as a dip for pita, fresh cut veggies or pretzels. It keeps in the fridge for up to 2 weeks and is a great source of protein.
Next week, I will share my favorite recipe for pizza sauce. In the meantime, I’m off to NYC for my second mission trip in that fine city. Stay tuned to my Instagram for any foodie adventures I may find along the way.
AuthorMelissa JoyDifficultyBeginnerWash and chop the cucumbers. Lay them on a paper towel and press with another towel to remove some of the water from the cucumbers.
Finely chop the dill and grate the garlic.
Add the Greek yogurt to a medium bowl and add the dill, garlic, lemon juice and salt and pepper. Stir to combine.
Stir in the chopped cucumbers and mix well..
Refrigerate until ready to use. It can be stored in the fridge for up to 2 weeks.
Ingredients
Directions
Wash and chop the cucumbers. Lay them on a paper towel and press with another towel to remove some of the water from the cucumbers.
Finely chop the dill and grate the garlic.
Add the Greek yogurt to a medium bowl and add the dill, garlic, lemon juice and salt and pepper. Stir to combine.
Stir in the chopped cucumbers and mix well..
Refrigerate until ready to use. It can be stored in the fridge for up to 2 weeks.
