Greek Chicken In A Phyllo Wrap With Tzatziki Sauce Recipes

GREEK PITA WRAPS WITH CHICKEN

Steps:

• Mix all of the marinade ingredients (except chicken) in a mixing bowl. Add the chicken and ensure it is fully coated in marinade Cover the bowl with plastic wrap and marinate for at least an hour in the fridge.
• Heat the skillet over med-high heat. Add the marinated chicken pieces and the marinade to the skillet and cook for 4-5 minutes on each side until fully cooked. Remove the chicken and slice it into strips. Add the chicken back into the skillet to get more of the marinade coated on the chicken pieces, just a minute or two.
• Take a pita bread and place it on a plate. Layer the sliced cucumber, tomato, cabbage/lettuce, and red onion slices first. Then add strips of chicken and top with Tzatziki sauce and feta cheese. Wrap in foil if desired to keep the gyro together while eating. Enjoy!

GREEK CHICKEN IN A PHYLLO WRAP WITH TZATZIKI SAUCE

Steps:

• 1. Make the tzatzki sauce enough ahead to allow flavors to marry. Combine the yogurt, cucumbers, garlic. lemon juice, salt, mint and hot sauce. Cover and chill.
• 2. Cut the chicken into 6 strips, the long way.
• 3. Put the chicken in a zip lock bag and add the olive oil, lemon juice, garlic, and salt and pepper.
• 4. Rotate bag a few times and refrigerate at least 1 hour, longer is better.
• 5. Make a pocket in each piece of chicken by slicing the side and opening up the chicken like a book.
• 6. How much you want to stuff is to your judgement, I put in about a teaspoon each of artichokes, olives and feta.
• 7. Close the chicken up and season with oregano, and salt and pepper.
• 8. Line a cookie sheet with foil (no cleanup) and spray with non stick spray.
• 9. Melt the butter, and open up the Phyllo. Cover the phyllo with plastic wrap and then a damp towel, removing the sheets one by one.
• 10. Brush melted butter on the first sheet, from the middle out to the edges, repeat until you have 6 sheets.
• 11. Cut the sheets crosswise wide enough to cover your filling, maybe about 4 inches.
• 12. Place a piece of chicken on the dough, season with salt, pepper and oregano, wrap it around the chicken, and set on the prepared cookie sheet. Repeat for the rest of the chicken pieces and the phyllo.
• 13. Bake in a preheated 425° for 15 minutes, then turn oven down to 400° if it looks like the dough is cooking too fast.
• 14. Bake for 30 to 35 minutes, or until internal temp is 180° Serve with tzatziki sauce.

GREEK CHICKEN WINGS WITH TZATZIKI SAUCE

Steps:

• In large resealable food-storage plastic bag, mix 2 tablespoons of the yogurt, the oil, 2 tablespoons lemon juice, the garlic, 1 tablespoon dill weed, 1 teaspoon salt and the pepper. Add chicken. Tightly seal bag; turn several times to coat chicken. Refrigerate 2 to 3 hours, turning occasionally.
• Meanwhile, in small bowl, mix remaining yogurt and sauce ingredients until well blended. Cover; refrigerate until serving time.
• Heat oven to 425°F. Line 15x10x1-inch pan with foil. Remove chicken from marinade; discard marinade. Arrange chicken in pan.
• Bake 50 to 55 minutes, turning once, until chicken is no longer pink in center. Serve with sauce.

GREEK CHICKEN

Steps:

• In a glass dish, mix the olive oil, garlic, rosemary, thyme, oregano, and lemon juice. Place the chicken pieces in the mixture, cover, and marinate in the refrigerator 8 hours or overnight.
• Preheat grill for high heat.
• Lightly oil the grill grate. Place chicken on the grill, and discard the marinade. Cook chicken pieces up to 15 minutes per side, until juices run clear. Smaller pieces will not take as long.