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COOKING WITH THE SNAP – Greek Chicken Wraps/Pita Pockets with Tzatziki Sauce

Editor’s Note: Let’s celebrate the past with some of our favorite recipes of our grandparents, parents, aunts and uncles. Email bj.drye@stanlynewspress.com with recipes and a small story about the famous cooks that go with the recipe. Pictures can be included of the cook.

Greek Chicken Wraps/Pita Pockets with Tzatziki Sauce

Tzatziki Sauce
¾ Cup plain non-fat Greek yogurt
½ Cucumber, peeled, seeded and grated
1 Tablespoon olive oil
2 teaspoons white vinegar
1 Garlic clove, pressed or minced
1 Pinch of salt

Combine ingredients and mix well. Refrigerate until use.
Chicken breast tenders – approximately 11 or family size package
½ Cucumber, peeled and thinly sliced
Flatbread or whole wheat pita pockets

Marinade for Chicken
¼ Cup olive oil
2 Tablespoons fresh lemon juice
2 Cloves garlic, pressed or minced
1 teaspoon dried oregano
½ teaspoon salt

Combine marinade ingredients and stir well to combine. Use 2 Tablespoons marinade for chicken tenders – place marinade and tenders in large zipper bag and toss to coat. Allow to marinate for 30 minutes or more before cooking. If marinating more than 30 minutes, place in refrigerator to marinate. Reserve remaining marinade for other recipes. You can also freeze in ice cubes to use later.

Cook chicken tenders in air fryer for approximately 16-17 minutes or until tenders’ internal temperature reaches 165 degrees F. Toss halfway through cooking process. You can also sauté tenders in a large skillet if you don’t have an air fryer. Set aside.

Spread tzatziki sauce on warm flatbread or pita. Layer with cucumber slices and chicken tenders. Enjoy.

From the Kitchen of Lori Ivey