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Greek Chicken Wrap with Tzatziki Sauce

Make Greek Chicken Wrap with Tzatziki Sauce at home with Fat Free Plain Yogurt, Fresh Dill, Lemon Juice, White Vinegar, and Garlic Salt. Serves 8. Scale it up or down for the number of people at the table.

Ingredients

• 2 cup
• 2 tbsp
• 1 tbsp
• 1 tbsp
• 2 tsp
• 3
• 1/4 cup
• 2 tbsp
• 4
• 1 cup
• 3 cup
• 1 cup
• 8
• 1 cup
• 8

Method (preview)

1. 1

   In a medium bowl, combine all ingredients until blended. Sauce may be made up to 2 hours in advance. Cover and refrigerate until serving.

2. 2

   For the wrap: Place chicken breast in a large plastic bag and add Italian dressing.

3. 3

   Let the chicken marinate for 15 minutes; pound (using a meat mallet or the bottom of a heavy skillet) and flatten to about 1/2-inch thickness; remove chicken.

4. 4

   In a large non-stick skillet over medium heat, cook chicken breast about 5 minutes per side or until nicely browned and cooked through.

5. 5

   Place chicken on a cutting board and slice thinly against the grain; set aside.

6. 6

   Cover with foil and keep warm.

7. 7

   In the same pan, heat olive oil to near smoking.

8. 8

   Saute onions and garlic for a few minutes.

9. 9

   Add arugula, peppers and olives, cook for one more minute, remove from heat.

10. 10

    Warm tortillas in microwave oven for 30-45 seconds.

11. 11

    Place one tortilla on a plate and spread 1/2 cup of the vegetable mixture and 1/8 of the chicken slices on top.

12. 12

    Sprinkle two tablespoons of Feta cheese on top.

13. 13

    Spoon some of the tzatziki sauce over other ingredients and roll up tortilla.

14. 14

    Wrap in waxed paper and cut in half for plating and serving.

15. 15

    Repeat with remaining tortillas.

16. 16

    Serve immediately with additional sauce on the side.

17. 17

    February 2011.

18. 18

    Contributed to the FareShare Gazette by Art; 27 February 2011. www.fareshare.net