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Lettuce Wrap Gyros with Chicken and Green Tzatziki
INGRIDSTEVENS13Ingredients
35Minutes
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Description
Rachael Ray Magazine
Ingredients
US|METRIC
4 SERVINGS
- 2 lemons (juiced)
- 3 cloves garlic (grated or pasted)
- 2/3 cup EVOO (separated)
- 1 tsp. sumac (or ½ tsp each sweet paprika and sweet smoked paprika, combined)
- 1 tsp. dried oregano
- 1 tsp. ground coriander
- 1 tsp. ground cumin
- 4 pieces skinless boneless chicken breasts (or sustainable firm white fish)
- salt
- 1/2 seedless cucumber (shredded)
- 1 cup greek yogurt
- 1 cup herb (fresh, blend: flat leaf parsley, mint, dill)
- 2 romaine (large, hearts, leaves separated into 4 portions)
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Directions
- Combine half the lemon juice with 2 cloves grated garlic, about ⅓ cup evoo, the sumac, oregano, coriander and ½ tsp cumin. Season the chicken or fish with salt and pepper, then let stand in marinade for 15 minutes.
- Salt the cucumber in a colander; let rest for 10 minutes. Press out the excess liquid. In a food processor, combine the cuke, yogurt, remaining lemon juice, 1 clove grated garlic, remaining ½ tsp cumin and fresh herbs. Puree, the season the tzatziki
- Heat a skillet over medium-high heat. Shake excess marinade off the chicken or fish and place in the skillet; cook, flipping once halfway through, for 10 minutes or until cooked through. Slice the chicken on an angle or flake the fish.
- Serve the chicken or fish with lettuce for wrapping. Top with some tzatziki, perpperoncini and tomatoes.
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