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
Cost: $15
Equipment
- Large bowl
- Bamboo skewers
- Grill
Ingredients
For the Marinated Chicken:
- 4 chicken breasts or 8 chicken thighs cut up in chunks
- ½ cup soy sauce or tamari sauce
- 2 teaspoons ginger powder
- 1 tablespoon olive oil
- ½ teaspoon dill
- ¼ teaspoon pepper
For the Tzatziki:
- ¼ cup finely diced cucumbers
- 1 clove minced garlic
- 1 teaspoon dried dill
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ½ cup plain greek yogurt
- Squeeze of fresh lemon
Also needed:
- Whole romaine lettuce leaves about 8-10
- Sliced cucumbers about 30 slices
Instructions
- Combine soy sauce, ginger, olive oil, dill, 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 ¼ cup cucumbers.
- Combine diced cucumbers with garlic, dill, salt, pepper, and yogurt. Stir gently to combine. Add a squeeze of fresh lemon and 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.
Notes
After serving, use a fork to remove skewer from the chicken.
Leftovers can be stored in the refrigerator for up to 3 days.