Ginger Tzatziki Chicken Wrap
Grilled ginger-marinated meat is paired with cool cucumbers and tzatziki sauce in this easy Asian- and Greek-inspired chicken lettuce wrap.
Servings: 4 -5
For the Marinated Chicken:
- 4 chicken breasts or 8 chicken thighs cut up in chunks
- 1/2 cup soy sauce or tamari sauce
- 2 teaspoons ginger powder
- 1 tablespoon olive oil
- 1/4 tsp pepper
For the Tzatziki:
- 1/4 cup finely diced cucumbers
- 1 clove minced garlic
- 1 teaspoon dried dill
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup plain greek yogurt
- Whole romaine lettuce leaves about 8-10
- Sliced cucumbers about 30 slices
Combine soy sauce, ginger, olive oil, and pepper in a bowl. Toss with chicken, cover and place in the fridge for at least 30 minutes to marinate.
While chicken is marinating, immerse bamboo skewers in water to soak to lessen the chance of burning the skewers when on the grill.
Finely dice 1/4 cup cucumbers.
Combine diced cucumbers with garlic, dill, salt, pepper, and yogurt. Stir gently to combine. Place in fridge until time to serve.
Heat grill to medium heat.
Slide approximately 5-7 pieces of chicken onto each skewer and place on the grill. The olive oil in the marinade eliminates the need to oil grill.
Cook for 5 minutes each side, until chicken is cooked through.
Arrange romaine leaves on a plate, top with sliced cucumbers, chicken, and tzatziki. Finally, garnish with sesame seeds.
After serving, use a fork to remove skewer from the chicken.