Tzatziki Sauced Greek Steak Wraps Food

GREEK STYLE WRAP WITH TZAZIKI SAUCE

Greek Style Wrap with Tzaziki Sauce image

Provided by Food Network

Time 25m

Number Of Ingredients 10

Ingredients

Lavash (a damp middle eastern style bread)
Red pepper, julienned
Cucumber, julienned
Medium size eggplant sliced into 1-inch wide slices, roasted until lightly browned
Tzatziki sauce, recipe follows
1 1/2 cups yogurt cheese, with liquid reserved
1 tablespoon minced garlic
2 tablespoons lemon juice
3 tablespoons chopped dill
Salt and pepper to taste

Steps:

Layer red pepper, cucumber and eggplant in lavash. Top with tzatziki sauce.
In a bowl combine yogurt cheese, garlic, lemon juice and dill. Add salt and pepper to taste. Depending on desired consistency, add reserved yogurt liquid.

GREEK TZATZIKI SAUCE

Greek Tzatziki Sauce image

This is a delicious sauce that can be used in many Greek recipes. We like to use it when making gyros, or other Mediterranean recipes that are wrapped in pitas. It tastes just like the sauce we've had in restaurants such as "Hell's" in Tarpon Springs in Florida. It's a funny name, but the restaurant is known for having some of the best Greek food and Greek pastries in Florida.

Provided by TasteTester

Categories < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

8 ounces plain yogurt (or Greek yogurt, if your store carries it)
1/2 medium cucumbers, peeled, seeded and finely chopped or 1/2 peeled grated cucumber
2 ounces sour cream
1 small pinch salt
1 1/2 tablespoons extra virgin olive oil
1 teaspoon red wine vinegar
2 mint leaves, finely minced or 1/4 teaspoon dried mint
1 small garlic clove, finely minced

Steps:

Place yogurt in a coffee filter or piece of cheesecloth, and place in a strainer over a dish. Let drain for 2-4 hours in the refrigerator. If using Greek yogurt you do not need to drain it, as it is already a thick consistency.
Meanwhile, put the chopped or grated cucumber in a tea towel and squeeze to remove liquid. Discard liquid. Sprinkle with 1 teaspoon salt and mix into the cucumber. Set aside 20 minutes. Rinse a little to wash out the extra salt, if you want to. Then squeeze again to express as much liquid as possible.
Draining the yogurt and cucumber make for a thick and authentic consistency of tzatziki sauce.
Combine the drained yogurt and cucumber, sour cream, pinch of salt, olive oil, red wine vinegar, mint and garlic. Note: we love garlic, so I tried adding more once. It made for an overpowering and almost bitter taste, so now I stick to only 1 clove.
Place sauce in the refrigerator for 1 hour or more to meld flavors. Stir before serving. The sauce can be stored in the refrigerator for up to one week. Makes 1 1/4 cups.

Nutrition Facts : Calories 118, Fat 10.1, SaturatedFat 3.7, Cholesterol 15.7, Sodium 41.2, Carbohydrate 4.9, Fiber 0.2, Sugar 4, Protein 2.7

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