Wednesday, August 3, 2011

Recipe: Chicken Souvlaki Wraps

Sorry for the less than perfect photo, we've been busy!
Hey folks! We've been going a little wrap crazy here at COBW! They are healthy, relatively easy-to-prepare and down right delicious.

One of our favorite recipes on Chop Onions, Boil Water is Chicken Souvlaki, so when we first decided to go down the wrap road, souvlaki was our first choice. Once everything is ready to go, the souvlaki takes only 12 minutes to cook in your broiler and you'll be sitting in front of a delicious, garlicky, Greek-inspired chicken souvlaki wrap just moments after that.

To translate souvlaki to wraps, we added some fresh vegetables, our now-famous hummus and some chili or hot sauce. The result is a flavor-packed, bread cylinder of goodness that we just can't stop making and eating here, and we're sure you'll love them as well.

We're big fans of Joseph's oat bran and wheat lavash wraps. They are healthy, packed with omega-3's and very low-calorie when compared with tortillas and other flatbreads. They're also tender so be gentle when rolling them!

We chose souvlaki as our first wrap recipe because it is our current favorite, but we've got more coming! We hope you enjoy it!

Chicken Souvlaki Wraps

Chicken souvlaki (recipe below)
Tzatziki sauce (recipe below)
Hummus (Click here for one of the World's best hummus recipes!)
Romain lettuce (shredded)
Tomato (cut into wedges)
Black olives (chopped)
Chili-Sauce and/or El Yucateco Carribean Hot Sauce
Lavash wraps, tortillas or your favorite flat bread

Chicken Souvlaki

3/4 cup of fresh lemon juice (there is NO substitute)
2 tsp dried oregano
1/2 cup olive oil
1 tsp salt
16 cloves garlic (chopped)
2.5 lbs boneless chicken breast (cut into 1-1/2" pieces)

Tzatziki Sauce

1 cucumber (peeled, seeded and grated/shredded)
1/2 cup of Greek yogurt
1/2 cup of plain, low-fat yogurt
2 Tbs lemon juice (there is NO substitute)
1/2 tsp salt
2 cloves of garlic (chopped)
1/2 tsp dried dill

In a large bowl, mix together the lemon juice, oregano, olive oil, salt and garlic. Add the cubed chicken and toss together well. Allow to marinate for 30 minutes in the fridge. After the first 15 minutes, mix again to better distribute the marinade.

While the chicken marinates prepare the tzatziki sauce by combining the cucumber, Greek and plain yogurt, lemon juice, salt, garlic and dill in a medium-sized bowl and mixing it together well. Set aside.

Take the chicken and string it on skewers (you will need 4 to 6). Set your oven to "broil" and broil the chicken, moving and turning the skewers often to ensure even cooking and charring and to AVOID BURNING. Alternatively, and optimally, you can cook the meat over a charcoal fire. In either preparation, be sure the chicken is cooked through but not overcooked or it will begin to dry out!

When the chicken is done remove it from the skewers and set it aside while you prepare the other ingredients.

To assemble the wrap:

Place a piece of aluminum foil on your working surface, place the lavash wrap over that.

On the side of the wrap close to you, place a generous amount of the lettuce then arrange a line of tomato wedges on that.

Distribute the chili sauce or hot sauce to your taste preference.

Place the chicken evenly in a line on the lettuce and tomatoes.

Top the chicken with a generous amount of tzatziki sauce and then some of the hummus. Finally, top with the chopped black olives.

Fold over the bottom of the lavash a little, then gently and carefully roll the wrap up.

Take the wrap and roll it up in the aluminum foil while tightening it a little more.

Twist the bottom of the aluminum foil to prevent leaking and serve immediately.

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