November 1, 2014

Tzatziki Wrap

Tzatziki Wrap resize

What a fun word to say:  Tzatziki!  With spring in full swing now, I am in love with using fresh herbs in as many ways possible.  This recipe for my Tzatziki Wrap uses a small handful of dill. Dill is a lovely thing to grow in a windowbox, if you can, or in your garden, because it goes with so many other flavors and cuisines.  If you have leftover dill after making the tzatziki, use it on fresh or smoked salmon.

Tzatziki is just a fancy way to say “yogurt dip.”   It is found in Greek and Mediterranean dishes, and goes well with all grilled meats—chicken, beef, lamb, salmon—as well as vegetarian dishes like falafel.  Blend this up in your food processor in five minutes, and enjoy for lunch or a light dinner tonight!

Tzatziki Wrap (Makes two wraps)

Ingredients:

  • 1/2 cup plain yogurt (Greek yogurt or regular.  Avoid nonfat as the texture is too runny)
  • 1 big handful dill sprigs, any tough parts trimmed away
  • juice of 1/2 lemon
  • salt and pepper
  • 1 teaspoon minced garlic
  • 1/2 large cucumber, peeled and seeded
  • 1/2 red bell pepper
  • 1/2 green bell pepper
  • 1 cup baby spinach, or a few leaves of romaine lettuce
  • 1 cooked chicken breast
  • tortillas or pita bread for wrapping

Directions:

  1. Make the tzatziki:  In a food processor or blender, blend the yogurt, dill, lemon juice, salt, pepper, and garlic together.  Cut the half a cucumber in half again, and add one half to the blender and combine.  (You should now have one-quarter of a cucumber left.  Math!)  Refrigerate the tzatziki until ready to use.
  2. Slice the peppers and cucumber into very fine strips.  If you are using romaine lettuce, wash and dry the leaves and stack them on a cutting board.  Cut the leaves into fine strips.  Mix the peppers, cucumber, and lettuce in a large bowl and toss to combine.
  3. Very thinly slice the chicken breast.  Prepare your tortilla or pita bread for filling.  (I always warm up tortillas in the microwave, covered with a damp paper towel, so they’re pliable and won’t break.)  Fill tortilla with chicken breast slices, vegetables, and a big drizzle of tzatziki.  Roll up and eat, with more tzatziki if you like.

Cutting carbs, or do you have leftover wrap filling?  Toss with tzatziki and eat it like a salad!  It also goes great as a dip—try with carrots.

Explore, experiment, enjoy! — Dana


To view even more of Dana’s unique recipe, you can visit her at Frugal Girlmet!

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About Dana Kim

Dana Kim – Blog Contributor
Dana currently lives in Hollywood, California, with her husband and two children. She is currently learning to cook traditional Korean food, to teach her daughters about their heritage and culture. She loves trying all different kinds of recipes and is happy to share those recipes here!

Comments

  1. Clella Fox says:

    Looks good and easy, Dana, thank you. We love tzatziki but didn’t know how to make it. Thank you for the recipe.

  2. yummy! tzatziki is always so refreshing! thanks dana for a new way to serve it! <3

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