Tuesday, May 1, 2012

grilled chicken tzatziki wrap

The grilled chicken was super good, maybe it was even better in my mind because it is the first chicken I have grilled this year! Combined with the fresh cucumber relish and yogurt and wrapped in a wholesome pita you get a deliciousness and healthiness together! If you have kids who would be hesitant to try this or if you want a neater option for the little ones here are a couple ideas: you can open up the pita and have everything inside the pocket, or you can give them chicken strips to dip in the yogurt with maybe some relish mixed in).
serves 4-6

4 whole wheat pitas (if you have the smaller ones from Green Barn then use 6 or enjoy leftover chicken :)
extra plain yogurt for garnish

for chicken marinade:
1/2 cup plain yogurt
2 Tbsp honey
2 tsp. fresh lemon juice + 2 tsp. lemon zest
2 tsp. hot sauce (I used Tapatio)
1-2 garlic cloves, minced
1 tsp. dried oregano
1/2 tsp. ground cumin
1/4 tsp. freshly ground pepper
pinch salt
4 boneless, skinless chicken breasts

for cucumber relish:
1 english cucumber, halved lengthwise and thinly sliced
pinch salt
1 cup seeded, finely diced tomato
1/2 cup finely diced red onion
6 Tbsp. coarsely chopped and pitted black olives (The Green Barn also has a small can of diced olives)
4 Tbsp. coarsely chopped fresh parsley
2 Tbsp. coarsely chopped fresh dill
1 garlic clove, minced
4 Tbsp. extra virgin olive oil
4 tsp. lemon juice

1. For marinade, whisk all ingredients except chicken in a bowl. Combine with chicken breasts in a large zip-lock bag, seal and gently shake to evenly coat. Place in refrigerator and chill 2-4 hours.

2. For cucumber relish, Lay cucumber slices in a sieve placed over a bowl and sprinkle with a pinch of salt. Leave for about 30-40 minutes, or until cucumbers soften and their liquid begins to drain into the bowl. Stir occasionally.

3. Combine the tomato, onion, olives, parsley, dill, garlic, olive oil and lemon in a medium bowl. Stir in drained cucumbers, then cover and refrigerate 1-2 hours.

4. Grease grill and preheat to medium-high. Remove chicken from bag and discard marinade. Grill chicken breasts about 15 minutes or until cooked through, turning halfway through. Remove chicken from grill and let rest a few minutes before slicing thinly on the diagonal. Lay slices on top of each pita round and divide relish evenly among them. Garnish with a little extra yogurt and sprinkle with additional salt and pepper if desired. secure with toothpicks or kitchen string if you like.

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