Wednesday, September 18, 2013

Chicken Gyro Lettuce Wraps

You know how some days you feel like you are running around like a crazy person? That you keep doing lots of work but somehow it feels like the to-do list keeps growing and never shrinking? What happens when that is your life for months on end? Does that just make you a crazy person?

Hi, my name is Julie and apparently I am a crazy person.

At least I still make (sometimes) and eat (most of the time) yummy food. Very rarely lately do I share it with you, but what can I say? I'm a crazy person. Enjoy these quick and easy chicken gyro lettuce wraps. They'll make you feel a little less insane.

Chicken Gyro Lettuce Wraps (adapted from Rachael Ray Magazine)
1/2 cup shredded cucumber
1/2 cup plain fat-free Greek yogurt
1/8 cup chopped fresh basil
1/8 cup chopped fresh mint
1/8 cup chopped fresh parsley
1/8 cup chopped fresh chives
1 lemon, juiced
2 cloves garlic, pressed
1/8 cup extra virgin olive oil
1/2 tsp paprika
1/2 tsp dried oregano
1/2 tsp ground coriander
1/2 tsp ground cumin
2 boneless skinless chicken thighs
salt and pepper
Romaine hearts, for serving
Chopped pepperoncini and tomatoes, for serving

Place the cucumber in a colander and generously salt. Let rest for 10 minutes and then press out the liquid. Add the cucumber, yogurt, fresh herbs, 1/2 of the lemon juice, 1 clove of garlic and 1/4 tsp cumin to a food processor. Puree until almost smooth. Season with salt and pepper. Refrigerate until ready to serve.

Combine the other half of the lemon juice with the other clove of garlic and about 1/8 cup oil. Mix in the paprika, oregano, coriander, and 1/2 tsp cumin. Place the chicken in the marinade and toss to coat. Let sit for 15 minutes.

Heat a grill over medium-high heat. Shake of any excess marinade. Cook, flipping halfway through, for about 10 minutes until cooked through. Slice into pieces.

Serve the chicken on top of the romaine hearts garnished with pepperonicini, tomatoes, and cucumber sauce.

Serves 2.

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