1 – 1 1/4 lb chicken breasts, cubed into 1/2″ pieces
2 Tablespoons olive oil
1/2 diced red onion
2 garlic cloves, minced
2 Tablespoons Greek seasoning
2 Tablespoons turmeric
1 teaspoon Salt
1 teaspoon pepper
1/2 English cucumber, peeled
8 oz (1 cups) Cold plain Greek yogurt
2 garlic cloves, pressed
1/4 Cup chopped dill, fresh or frozen
1 1/2 Tablespoon freshly squeezed lemon juice (Juice of 1/2 lemon; please squeeze a real lemon)
1/2 tsp salt, or to taste
1/8 tsp black pepper
Tzatziki recipe in book
Hummus recipe in book
Halfed cherry tomatoes
Heat a pan and add olive oil, garlic and onion. Sauté about 4 minutes, add the chicken and the seasonings, cook until the chicken is cooked throughout. Remove and transfer to dish. Cover with foil and allow to rest for 5 minutes before using.
For the tzatziki:
The Cucumber should be peeled, finely diced and strained of its juice
Combine the strained and chopped cucumber with 1 cup plain greek yogurt, 1 1/2 Tbsp lemon juice, 2 pressed garlic cloves, 1/4 cup chopped dill, 1/2 tsp salt (add more to taste) and 1/8 tsp black pepper
Mix everything together and add more salt to taste if needed. It’s best to refrigerate for about 1 hour before serving to let the flavors meld.
To assemble: Add chicken, hummus, tzatzki, tomatoes, shredded lettuce favorite into the pita, wrap and serve.