Greek Chicken Tortilla Roll-Ups |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Very fast and simple. From Better Homes and Gardens. Ingredients:
1 lb boneless chicken breast, cut into bite-size pieces |
2 tablespoons olive oil |
2 tablespoons lemon juice |
1 tablespoon dijon-style mustard |
2 garlic cloves, minced |
1 teaspoon dried oregano |
1/8 teaspoon pepper |
1/2 cup plain yogurt |
3/4 cup peeled seeded, and chopped cucumber |
1 garlic clove, minced |
1/4 teaspoon dried dill |
10 flour tortillas |
3 cups shredded lettuce |
Directions:
1. Place chicken in a plastic bag set in a deep bowl. For marinade combine oil, lemon juice, mustard, the 2 cloves garlic, oregano, and pepper. Pour marinade over chicken in bag. Seal bag; turn to coat chicken. Refrigerate for 3 to 24 hours, turning bag occasionally.
2. For sauce, combine the yogurt, cucumber, the 1 clove garlic, and dillweed in a small bowl. Cover and chill until serving time.
3. Heat a large nonstick skillet over medium-high heat. Add half of the chicken and marinade. Cook and stir for 2 to 3 minutes or until chicken is no longer pink; drain. Repeat with remaining chicken and marinade.
4. Meanwhile, wrap tortillas in foil. Heat in a 350 degree F oven for 10 minutes. To serve, place a scant 1/3 cup of the chicken and a generous tablespoon of sauce on each flour tortilla. Top with shredded lettuce and roll up.
5. (Marinade time not included in cook time.).
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