This is one of those recipes I have been making since we first got married almost 15 years ago. It is simple and completely awesome. It basically is a chicken version of a gyro wrap since most of us don’t have a spit grilled lamb just lying around at home. What makes this wrap so awesome is twofold. First, the tzatziki sauce. I could drink this stuff. I have been known to just eat it with some warmed pita bread for lunch. I love it that much. Now, I know that it isn’t a completely traditional tzatziki. Traditional tzatziki is made with all plain yogurt. But, you know what??? That is just too damned sour for mine and Ren’s liking, so I make mine with almost equal parts yogurt and sour cream. I guess I really don’t care how authentic it is, I just want it to taste good to me. The second crucial part is the pocketless pita. These are the type of pita breads that gyros are served in at restaurants, not the ones with a pocket. We buy the Kontos brand from Costco. This batch of sauce usually makes enough sauce for several wraps. Please note that if you keep the tzatziki around for too long, the garlic gets strong enough to kill a vampire. Not so much a problem for us, but you may not like it that strong or don’t live near any vampires. 🙂
Grilled Chicken Wraps
Grilled chicken breasts –We grill chicken tenders with a good amount of cracked pepper and sea salt.
Tzatziki sauce, recipe follows
Good Quality Feta
Pocketless Pita bread, We use Kontos brand
- Preheat oven to 350. Warm the pita bread in the oven until just warm and soft, not rock hard.
- Spread some Tzatziki on the pita. Top with grilled chicken, lettuce, feta and some additional Tzatziki, if desired.
1 C. sour cream-I prefer the full fat, but use what you have
½-3/4 c. plain yogurt, preferably Greek yogurt
3 cloves garlic finely minced I use more because we LOVE garlic, but adjust to your taste
1 large cucumber, peeled and seeded
- Mix sour cream, yogurt, and minced garlic in a bowl. Set aside.
- Shred seeded cucumber on the large holes of a box grater that has been placed over a double layer of paper towels. After grating, fold the paper towel around the cucumber and squeeze out all the excess water that you can.
- Gently stir the drained cucumber into the sour cream mixture.
- Add desired amount of sea salt.