Chicken Lettuce Wraps Tzatziki
- Yield servings
- Greek Chicken Marinade (recipe follows)
- 8 -- 10 Chicken Tenders
- -- Tzatziki Sauce ( recipe follows)
- -- Greek Salsa (recipe follows)
- 1 -- head Iceberg lettuce
- 1 -- pita bread
- -- store bought hummus, original flavor
- -- Fresh Parsley
- -- Fresh Dill
Make Marinade: wisk together 1 1/2 cups Extra Virgin Olive Oil, 6 Tablespoons fresh squeezed lemon juice, 2 cloves minced garlic, 1 tablespoon dried oregano, 1/4 teaspoon pepper, and 1 teaspoon salt. Take out 4 tablespoons of marinade and reserve in a separate bowl to use in tzatziki recipe. Place the chicken tenders in a resealable bag and pour marinade in it. Place in refrigerator and let marinade for at least 30 minutes.
Make Tzatziki Sauce: mix together 1/2 cup plain Greek yogurt, the reserved 4 tablespoons of marinade, 1/2 teaspoon salt, 1/2 of a seedless cucumber finely diced, 2 tablespoons fresh chopped dill, and 1 clove minced garlic. stir all well and refrigerate 1 hour or until ready to assemble lettuce wraps.
Make Greek Salsa: Mix together 3 tablespoons chopped black olives, 3 tablespoons diced roma tomatoes, 1/4 teaspoon dried oregano, 1 teaspoon olive oil, 1/2 teaspoon red wine vinegar, and 1/4 cup crumbled feta cheese. Refrigerate until ready to assemble.
Wash lettuce and gently pull apart leaves to use as lettuce wraps.
Heat skillet to Med-high heat and add chicken. Cook about 6 minutes per side. You may have to cook in 2 batches depending on the size of the skillet. When chicken is done, dice up into small pieces.
*while chicken is cooking, cut pita bread into 1/2 inch strips and place on a cookie sheet. Toast in 350 degree oven until crispy.
Wrap Assembly: Take nice piece of lettuce and spread with a thin layer of hummus. Top with some chicken and spoon on Greek salsa and Tzatziki sauce. Garnish with a few toasted pita strips, fresh parsley and dill. This makes 8 wraps and will feed 4 people.