There are two "I have not" in this post. First, I have not make tzatziki before and secondly, I have not have it in a wrap. I usually have tzatziki as a dip with crackers. The store bought one isn't as condense and it hasn't got as many cucumber as the homemade one. I think I will keep this as my regular recipe. This recipe is low-fat making it a healthy lunch choice.
4 sheets of lavash bread
8 butter lettuce leaves
1/4 red onion, sliced
4 chicken thighs, skinless
1 teaspoon garlic, minced
1 teaspoon ground cumin
1 tablespoon coriander, chopped
salt and pepper
For the tzatziki sauce:
1/2 continental cucumber
1/2 teaspoon salt
100g low-fat natural yoghurt
1 teaspoon lemon juice
1 tablespoon chopped mint
freshly cracked black pepper
- Marinate the chicken thighs with salt and pepper, garlic and cumin.
- Seed and grate the cucumber then sprinkle with salt. Leave for 10 minutes, squeeze and drain the juice. Mix the cucumber with yoghurt, lemon juice, mint and pepper.
- Pan fry the chicken, add the coriander to the chicken when it's half cooked. Slice the cooked chicken.
- Place two lettuce leaves on the bread, top with the chicken, onion and spread with the tzataiki. Roll up and cut into 2-3 pieces. Repeat for the other bread.
Source: Adopted and modified from the cookbook "Ready, Steady, Lucnchbox - cooking for kids and with kids" by Lucy Broadhurst.