Thursday, August 19, 2010

Greek Chicken Wraps with Tzatziki Sauce

My sister's favorite food is Greek. This marinade was inspired by her, but I have come up with the measurements. The chicken in these wraps was marinated for several hours, giving it lots of flavor. The Tzatziki sauce was easy to make, but you will have lots left over. You can use it as a sandwich spread or a dip for veggies if you like. (1/4 c. sauce = 1 point)

serves 6 ( 1 wrap with up to 1/4 c. sauce = 7 points +)


  • juice of 1 large lemon
  • 2 garlic cloves, crushed
  • Kosher salt and pepper to taste
  • 1 T. oregano
  • 1 T. olive oil
  • 1-1/2 lbs. boneless, skinless chicken breasts
  • 1 package Light Flat Out Bread, original flavor
  • onion, sliced thin
  • tomato, sliced

Place marinade ingredients in a large ziplock bag. Pierce chicken pieces with a fork and add to the marinade. Seal and turn to coat. Refrigerate for several hours. Remove chicken from bag. Spray a grill or grill pan with cooking spray. Grill until juices run clear. Let stand 5 minutes and slice thinly. Place equal amounts of chicken in each wrap, along with onion, tomato slices and tzatziki sauce. Cut in half.

Tzatziki Sauce:

  • 1 c. plain lowfat ( 2%) Greek yogurt ( I used Chiobani)
  • 1 c. shredded cucumber
  • 2 tsp. dried dill
  • 1 T. olive oil
  • 1 T. fresh lemon juice
  • 3 garlic cloves, minced
  • salt to taste

For sauce, combine all ingredients in a medium bowl. Refrigerate until serving.

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