500g(17 ½ oz) chicken thigh filletsabout 6 fillets, chopped into cubes
2tbspolive oil
2garlic clovespeeled and crushed
zest and juice of 1 lemon
½tspsalt
½tspdried dillor ½ tbsp. fresh dill, chopped
Tzatziki:
½a large cucumber
200ml(¾ cup + 1 tbsp) Greek yoghurtfull fat works best
1tspwhite wine vinegar
1tspdried dillor 1 tbsp. fresh dill, chopped
½a small clove of garlicpeeled and crushed
½tspsugar
pinchof salt
Salad:
½a large cucumber
100g(3 ⅓ cups) baby spinachwashed
2large tomatoeschopped
¼red onionpeeled, and cut into slices
To Serve:
100g(3 ½ oz) feta cheesecrumbled
4tortilla wrapsIf you're gluten intolerant I think Udi's do GF tortilla wraps in the US or Warburtons in the UK do a nice GF seeded bread wrap
Instructions
Add the chicken and marinade ingredients to a zip lock bag, give it a good squish around, and place in the fridge to marinade for an hour or two.
500 g (17 ½ oz) chicken thigh fillets, 2 tbsp olive oil, 2 garlic cloves, zest and juice of 1 lemon, ½ tsp salt, ½ tsp dried dill
Whilst the chicken is marinating, make the tzatziki. Take your cucumber, peel it then slice it in half down the length of the cucumber. Using a teaspoon, scoop out the seeds. Then coarsely grate the cucumber. Take the grated cucumber in clean hands, and squeeze out the juice over the sink. Place the cucumber in a medium sized bowl.
½ a large cucumber
Add the remaining tzatziki ingredients and mix together. Give it a taste and add a little more sugar or salt if you think it's required. Then cover in clingfilm and place in the fridge until it's time to serve.
200 ml (¾ cup + 1 tbsp) Greek yoghurt, 1 tsp white wine vinegar, 1 tsp dried dill, ½ a small clove of garlic, ½ tsp sugar, pinch of salt
You'll need to give the Tzatziki another stir before serving, as the cucumber will probably release a little more liquid whilst it's in the fridge.
Make the salad just before you're ready to cook your chicken. Start by peeling, slicing lengthways and deseeding the half of cucumber (as with the Tzatziki). Then slice the cucumber into chunky half-moons.
½ a large cucumber
Place the cucumber into a large salad bowl and add in the remaining salad ingredients. Toss everything together.
100 g (3 ⅓ cups) baby spinach, 2 large tomatoes, ¼ red onion
When you're ready to cook your chicken, heat up a griddle pan until very hot, take your chicken out of the fridge, remove from the bag and place the chicken in a single layer on the griddle. It should start to sizzle.
Leave to cook for a couple of minutes until browned, then using some tongs, turn over. Continue to cook until the chicken is cooked all the way through. You can test this by slicing one of the larger pieces of chicken in half, and ensuring it's hot and no longer pink in the middle.
Place your tortilla wraps onto four plates, and distribute the chicken between each wrap. Add a little of the salad, a good spoon full of the tzatziki, and a sprinkle on the feta cheese. Then roll up the wraps. Serve with the remaining salad and Tzatziki.