Creamy Dilled Chicken Cucumber And Tomato Wraps Recipes

Steps:

• In a small bowl, combine the first five ingredients. Place lettuce and tomato on bun bottoms; top with chicken salad. Replace bun tops.

Steps:

• Dressing -- Mix the yogurt, garlic, fresh dill, sugar, salt and pepper and refrigerate for at least 30 minutes before serving.
• NOTE: If you can't find greek yogurt, use a plain yogurt. Put a colander over a small bowl and line with a paper towel, add the yogurt and cover with saran wrap. Let it set over night. The moisture will drain out and you will end up with thick yogurt.
• Chicken -- In a medium saute pan, add the olive oil and bring to medium heat. Season the chicken (room temp, or at least not ice cold) well with salt and pepper. Cook until the chicken has a nice crust and tender and moist. Transfer to a plate and let cool and rest.
• Cucumbers -- After peeling, seeding slightly and dicing, I set on a paper towel for just a few minutes to get rid of some of the moisture, as I dice up the rest of the ingredients.
• Tomatoes -- Lightly seed. I cut in half and just squeeze lightly. Most of the seeds and juice come right out, then dice.
• Salad -- Mix the cucumbers, tomatoes, onion, olives, chicken and dressing and toss lightly. You may not need all the dressing, use as much as you want.
• Sandwich -- Add 1-2 bibb lettuce leaves to the spinach tortilla and top with the salad. I usually add a bit more black pepper, but that is up to you.Tuck in the one end like a buritto and then roll them up.
• If the tortillas seem dry, put them in the microwave and top with a damp paper towel and microwave for 10 seconds on medium heat. They will soften right up.
• Serve -- Cut in half and secure each half with a toothpick. ENJOY! I very light healthy sandwich.

Steps:

• For the shawarma: Mix the cumin, paprika, allspice, chili powder and garlic together. Place the chicken inside a resealable plastic bag with the olive oil. Add the spice mixture and rub in until fully incorporated. Seal that bag and place it into the refrigerator to marinate for at least 30 minutes.
• Preheat the grill to medium-high heat.
• After marinating, use the skewers to pierce the pieces of chicken through the center. Slide the pieces down leaving enough room for you to hold the skewer, about 3 pieces of chicken per skewer. Continue this process until chicken is all skewered. Sprinkle with salt and place on a hot oiled grill top for 4 minutes per side, or 8 minutes total.
• For the relish: Mix the oil, vinegar, oregano, tomatoes, cucumbers, garlic, lemon juice, onion, parsley and some salt and pepper.
• For the tahini sauce: In a medium bowl, combine the tahini paste, olive oil, lemon juice and 1/4 cup water. Season with salt.
• To serve, fill the pitas with the grilled chicken and serve with the cucumber relish and tahini sauce.

Steps:

• Saute the chicken in a large nonstick skillet with the spices spinkled over it until white on the inside and golden on the outside.
• Set aside to cool.
• Divide into 3 equal portions.
• Layer each wrap with 1/3 of spinach, tomato slices, mushrooms, chicken and lastly the feta.
• Top with 2 tablespoons of dressing drizzled over all and season to taste with salt and pepper.
• Roll each wrap up and slice in half.
• Enjoy!

Steps:

• In a bowl, combine cucumber, chopped tomato and onion; toss to combine.
• In another bowl combine sour cream, sugar, vinegar, dill and garlic powder (if using) mix well then pour over veggies, and toss to coat.
• Season with salt and pepper.
• Cover and chill until serving.

Steps:

• In a large bowl, mix the vinegar, sugar, salt, dill, pepper, and oil. Add cucumbers, onion, and tomatoes. Toss, and let stand at least 15 minutes before serving.