Grilled Chicken Tzatziki Wrap Food

CHICKEN SOUVLAKI WITH TZATZIKI SAUCE

Steps:

• Combine 1/4 cup olive oil, lemon juice, 2 cloves minced garlic, oregano, and 1/2 teaspoon salt in a large resealable bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 hours.
• Mix yogurt, cucumber, 1 tablespoon olive oil, vinegar, 1 clove minced garlic, and 1 pinch salt together in a bowl. Refrigerate tzatziki sauce for flavors to blend, 1 to 2 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Soak wooden skewers in a bowl of water for about 15 minutes.
• Remove chicken from marinade and thread onto the soaked skewers. Discard unused marinade.
• Cook the skewers on the preheated grill, turning frequently until nicely browned on all sides and chicken is no longer pink in the center, about 8 minutes per side. Serve with tzatziki sauce.

GRILLED LEMON CHICKEN WRAPPED IN PITA WITH TZATZIKI

Steps:

• In a small bowl whisk together the ingredients for the marinade.
• Trim the chicken and place it in a zip-top bag. Carefully pour all of the marinade over the chicken. Close the bag tightly and use your hands to massage the chicken to spread the marinade all over the chicken pieces. Refrigerate for at least two hours and up to four hours.
• When ready to cook the chicken, remove from the refrigerator and let it stand at room temperature for half an hour.
• Heat your grill to medium high. Place chicken pieces on the grill and cook the first side for about 4 to 5 minutes, then turn over and cook on the other side for about 3 to 4 minutes (depending on the thickness). With an instant read thermometer, check the temperature - it should register 165° F. Remove the chicken from the grill and cover loosely with foil. Set aside to rest for 5 minutes before slicing.
• Squeeze a little lemon juice over the chicken and serve wrapped in warm pita bread, with a good amount of ttzatziki, tomatoes, and sliced red onions.

GRILLED CHICKEN TZATZIKI WRAP

Steps:

• To prepare chicken marinade, whisk all marinade ingredients except chicken breasts together in a bowl. Combine marinade with chicken breasts in a large zip-lock bag, seal and gently shake to evenly distribute marinade over chicken. Place in refrigerator and chill for 2 to 4 hours.
• Meanwhile, prepare the cucumber relish. Lay cucumber slices in a sieve placed over a bowl and sprinkle with pinch of salt. Leave for about 30 to 40 minutes, or until cucumbers soften and their liquid begins to drain into the bowl. Stir occasionally.
• Combine the tomato, onion, olives, parsley, dill, garlic, olive oil and lemon juice in a medium bowl. Stir in drained cucumbers, then cover the bowl and refrigerate for 1 to 2 hours.
• Grease grill and preheat to medium-high. Remove chicken from zip-lock bag and discard marinade. Grill chicken breasts until cooked through, about 12 minutes. Remove chicken from grill, let rest for a few minutes and slice thinly on the diagonal. Lay chicken slices on top of each pita round and divide relish evenly among them. Garnish with a little extra yogurt and serve.

GRILLED EXTRAORDINARY CHICKEN WITH GREEK TZATZIKI

Steps:

• For the chicken: Blend the turmeric and some salt with the yogurt in a large bowl and add the chicken. Toss to coat and marinate chicken for at least 10 minutes or up to 2 hours (in the fridge).
• Preheat a grill or grill pan over medium-high heat. Remove the chicken from the marinade and grill for a few minutes on each side, until cooked through.
• For the vegetables: Drizzle olive oil on the onion, tomato and lemon and season with salt. Grill all until a bit charred on each side.
• For the tzatziki: Incorporate the yogurt, dill, mint, lemon juice and cucumbers. Season with salt and set aside.
• To serve, drizzle the chicken with garlic herb oil and spoon a scoop or two of tzatziki directly on top. Plate each dish with a few pieces of grilled veggies and, before serving, squeeze 1 grilled lemon half over the chicken and sprinkle with oregano.

CHICKEN SOUVLAKI WITH GRILLED PITA

Steps:

• Chicken:
• In large bowl whisk together all the souvlaki ingredients, except the chicken. Reserve 1 1/2 tablespoons for Round 2 Recipe Greek Flat Bread. Add the chicken and toss to coat. Cover and let marinate for at least 30 minutes or up to overnight in the refrigerator.
• Heat a large skillet over medium-high heat. Remove the chicken from the marinade and add to the pan. Cook until the chicken is cooked through, about 10 to 12 minutes.
• In a medium bowl combine all the tzatziki sauce ingredients and set aside.
• Divide the dough into 4 equal portions. On a floured work surface, roll out each portion into 6 to 7 inches in diameter and about 1/8-inch thick.
• Preheat a grill pan or grill over medium heat.
• Grill the dough for 2 to 3 minutes per side. The pitas should be cooked through but still pliable and not too crispy.
• To Assemble:
• Put a grilled pita onto a plate, top with some cooked chicken, lettuce, tomato, onion and some tzatziki sauce. Repeat with remaining ingredients and arrange on a serving platter.

GRILLED CHICKEN WRAPS

Steps:

• Preheat grill to medium high heat.
• Copmbine mayo, 2 tablespoons vinegar, 2 teaspoons black pepper, 1/8 teaspoon salt,and lemon juice in a small bowl, stirring well.
• Combine 1 tablespoon vinegar, cabbage, and pickle juice in a medium bowl and toss.
• Sprinkle chicken with 1/2 teaspoon black pepper, and 1/8 teaspoon salt.
• Place chicken on a grill raack coated with cooking spray, and grill 6 minutes, on each side or until done.
• Cool, and shred chicken.
• Combine chicken and mayo mixture in medium bowl, and toss to coat.
• Place 1 flatbread on each of 4 plates, and divide chicken mixture evenly among flatbreads.
• Top each with 1/4 cup cabbage mixture, and 1 pickle, and roll up,.
• Cut each wrap in half diagonally.

GRILLED CHICKEN WRAPS

Steps:

• Place the chicken breasts in a shallow glass pan.
• Stir together the remaining ingredients except for the tortillas and pour over the chicken.
• Marinate refrigerated for 30 minutes to several hours.
• Grill or broil the chicken breasts until done, about 3 minutes per side.
• Serve immediately wrapped in a tortilla or pita bread, or transport chilled and wrap immediately before serving.

GRILLED CHICKEN SHAWARMA WRAPS WITH RAITA

Steps:

• At least 2 hours ahead, or up to 8 hours ahead, combine olive oil, lemon juice, garlic powder, paprika, cumin, coriander, pepper flakes, turmeric, salt, pepper, and cinnamon in a bowl. Stir ingredients well and add chicken pieces. Cover and refrigerate. Stir chicken pieces and marinade about every 2 hours.
• About 30 minutes prior to grilling, make the raita by mixing yogurt, cucumber, onion, cilantro, cumin, salt, and pepper together in a bowl. Cover and refrigerate until ready to make the wraps.
• Preheat an outdoor gas grill for medium-high heat and lightly oil the grate.
• Place chicken pieces in a single layer onto the oiled grate, and grill until no longer pink in the center, the juices run clear, and both sides are brown, 6 to 8 minutes per side. Timing will depend on the thickness of the chicken thighs and the distance of the grates to the heat. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Place grilled chicken on a cutting board and cover with aluminum foil. Allow chicken to rest 5 to 10 minutes, then cut into thin slices.
• To assemble the wraps, divide ingredients evenly: Place chicken slices in the center of each naan bread. Top with shredded lettuce, onion rings, and tomato slices; spoon raita on top.
• Wrap each naan around the sandwich ingredients, and serve.

CHICKEN TZATZIKI

Steps:

• Coat a pan with cooking spray, heat and cook the chicken until golden brown and tender.
• Remove from pan.
• Add the shallots to the pan and stir-fry for 2-3 minutes
• Stir in the cucumber and garlic.
• Saute for a further 5 minutes.
• Add the tzatziki and mint.
• Return the chicken to the Pan and gently heat through.
• Garnish with extra mint if desired.