Creamy Greek Salad Sandwich Wraps with Optional Chicken (+ a Food Writing Workshop!)
Creamy, garlicky Tzatziki sauce tossed with feta, kalamata olives, and classic Greek salad veggies - cherry tomatoes, red onions, cucumbers, red peppers - then rolled in a wrap. Just throw in some diced, cooked chicken for the meat-eaters.
Yield: 4sandwich wraps
Ingredients
Tzatziki sauce
2cupslowfat Greek yogurtcan also use nonfat or full fat, depending on your preference
1medium cucumberpeeled, seeds scraped, and grated
1/4teaspoonsaltI prefer coarser, milder kosher salt
1cupcucumberpeeled, cut into 1/2-inch dice (about 1 medium)
1/2cupred bell pepper cut into 1/2-inch diceabout 1/2 large
1/2cupcherry tomatoeshalved
1/3cupred onionpeeled, quartered, and thinly sliced (about 1/4 large)
1/4cupkalamata olivescoarsely chopped
1/2cupcrumbled feta cheeseabout 3 ounces
1cupTzatziki sauce
A few leaves of lettuceif desired (I used assorted spring greens, but romaine would be terrific too)
4 12-inchflour tortillas
If including chicken, add per sandwich:
1/4cupdiced cooked chicken
Instructions
Make the Tzatziki sauce:
Place a large funnel or colander over a bowl. Line with cheesecloth or a coffee filter, and carefully spoon the Greek yogurt into the cheesecloth or coffee filter. Place in the refrigerator for 1 - 2 hours to drain any excess liquid. Note: Greek yogurt is thick enough that you can skip this step if you like; it will just result in a slightly thinner sauce.
Line a colander with cheesecloth or paper towels and perch over a large bowl. Toss the grated cucumber with 1/4 teaspoon salt and pour into the colander. Allow the cucumber to drain for about 30 minutes.
In a medium bowl, add the Greek yogurt. Gently squeeze the grated, salted cucumber to discard any remaining liquid and add to the yogurt. Stir in the garlic, lemon juice, dill, and peppermint. Taste and add additional salt and pepper if desired. Place Tzatziki sauce in an airtight container and refrigerate for at least an hour to allow the flavors to meld.
Assemble your sandwich:
In a large bowl, gently toss together the cucumbers, bell pepper, cherry tomatoes, onions, and olives. Stir in the feta and Tzatziki sauce.
Lay tortilla flat and line the middle with a few lettuce leaves, if desired. Add 1 cup of Greek salad filling to the middle of the tortilla OR, if adding chicken, add 3/4 cup Greek salad filling and then top with 1/4 cup diced cooked chicken.
Roll tortilla tightly and tuck in the ends. Slice in half and serve.