Chicken and Tzatziki Wrap Recipe
Ingredients
- 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
Directions
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 90g | |
| Recipe makes 4 servings | |
| Calories 121 | |
| Calories from Fat 72 | 60% |
| Total Fat 8.05g | 10% |
| Saturated Fat 2.53g | 10% |
| Trans Fat 0.1g | |
| Cholesterol 41mg | 14% |
| Sodium 339mg | 14% |
| Potassium 184mg | 5% |
| Total Carbs 3.2g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 1.67g | 1% |
| Protein 9.12g | 15% |
