Chicken Souvlaki Wraps with Tomato Avocado Tzatziki

Chicken Souvlaki Wraps with Tomato Avocado Tzatziki

We are having a lovely summer here in Newfoundland, which is a welcome relief after the wettest, coldest summer in decades that we experienced last year. The great weather is providing plenty of warm evenings for grilling our evening meals and this one from late last week was a particularly delicious one.

We used our favorite souvlaki recipe to marinate thin cuts of chicken breast and served it on warm grilled flatbreads with creamy tzatziki. We added tomato and  avocado chunks to our tzatziki for extra flavor and texture. Some crumbled feta cheese and fresh salad completed these terrific wraps dor a delicious and very satisfying dinner.

Serves 4

• 4 large boneless skinless chicken breasts

Lay the chicken breasts flat on a cutting board and cut them in half horizontally to crate two think portions.

Souvlaki Marinade

• 6 tbsp fresh lemon juice
• 3 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1/2 tsp kosher salt
• 2 rounded tbsp smoked paprika
• 1 tsp freshly ground black pepper
• 3 cloves minced garlic

Mix all of the ingredients together and pour over the chicken in a Ziploc bag. Toss the chicken around well in the marinade to coat on all sides. Marinate in the fridge for 15 - 20 minutes. Cook on a preheated grill at medium high heat for about 3 minutes before turning over and grilling for an additional 3 minutes on the opposite side or until the chicken is completely cooked through.

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Tzatziki

• 3 cups Greek yogurt, drained

Draining the yogurt removes much of the liquid and produces an end product about the consistency of thick sour cream. To drain the yogurt, line a colander with several layers of cheesecloth (or in a pinch, several large coffee filters) Pour the yogurt into the colander and place it in a large bowl or in the sink for an hour or two. this should produce about 2 cups of thick yogurt.

• 6 inch piece of English cucumber

Peel the piece of cucumber and remove the seeds and pulp at the center with a teaspoon, then dice the outside flesh of the cucumber into small cubes of  1/8 inch or less.

Sprinkle 1 teaspoon of kosher salt over the diced cucumber and toss together well. Let this rest for about a half hour , stirring occasionally. This process removes some of the liquid from the cucumber so that it will not water down the consistency of your finished tzatziki. Drain all of the liquid off the diced cucumber before adding it to the drained yogurt along with

• 2 tbsp finely chopped fresh oregano
• 2 cloves minced garlic
• 3 tbsp fresh lemon juice
• 2 tbsp olive oil
• pinch salt and pepper to season

Mix well, cover and store in the fridge for at least a half hour before serving.

Before serving, stir in:

• 1 avocado, diced
• 1 medium tomato with the pulp removed, diced

Get our recipe for grilled flatbreads here. We sometimes use store bought pizza dough to make flatbreads in a hurry.

Add some Greek salad on top of the flatbread before topping with the chicken and tzatziki. Some crumbled feta cheese makes a nice addition on top as well.