Jules’ Diner – Tzatziki Chicken Salad Wraps

One of my favorite ingredients is that magical Greek yogurt sauce known as Tzatziki. Cool & creamy with a bit of tanginess, we love Tzatziki as a topping, a dressing and a dip. It’s so easy to make and you’ll use it in so many ways.  If you’re short on time you can purchase Tzatziki at your grocery store, or Costco.

This is one way that I use it for a cool summertime meal. For convenience you can use a rotisserie chicken from the super market, but you can roast whole chickens yourself for a fraction of the cost.

Tzatziki Chicken Salad Wraps – Printable Recipe

4 cups cooked, shredded chicken
1 cup (or to taste) Tzatziki
Red onion, sliced thinly
Feta cheese, crumbled
Fresh tomato, diced
Fresh shredded cabbage or lettuce (we prefer cabbage)
Fresh flour tortillas or low-carb wraps
Fresh lemon wedges
Fresh parsley (optional)

1. In a small bowl combine the cooked, shredded chicken with Tzatziki sauce until moistened. Add more to suit your taste. It should be the consistency of chicken salad.

2. Warm the flour tortillas in the microwave for 20-30 seconds.

3. Assemble the wraps by placing a bit of shredded cabbage, diced tomato, Feta cheese and red onion slices in the middle of the tortilla. Top with a generous amount of the Tzatziki chicken salad and squeeze a bit of fresh lemon on top and a bit of fresh parsley, if desired. Roll the tortilla up and enjoy!

Fresh Tzatziki Sauce – Printable Recipe

I make my Tzatziki in the blender.

3 cups plain Greek yogurt, strained
3 cloves fresh garlic, very finely minced
1-2 large cucumbers, peeled and grated
1 lemon, juiced
Dab of olive oil
Kosher salt
Black pepper
Dash of cayenne (optional)

1. Line a mesh sieve with a few layers of paper towel and place the yogurt into it. Place the sieve over a bowl and allow the yogurt to drain for about two hours, or overnight in the fridge. 

2. Peel and core the cucumber then grate the cucumber on a box or similar type grater.

3. Place yogurt, garlic, cucumber, lemon juice, kosher salt, black pepper and cayenne into a blender. Blend on low and add just enough olive oil to get a smooth consistency, maybe 1-2 tbsp at the most.

4. Don’t over blend. The sauce is better the next day after the flavors marry. Store in a Mason jar in the fridge.

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