| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Servings |
ppl
|
Ingredients
Yogurt sauce
- 3 8 oz. containers Plain strained or Greek yogurt homemade is best
- 2 T fresh dill chopped
- 2 T fresh oregano chopped
- 3 T fresh chives chopped
- 1 tsp lemon zest
- 1 T lemon juice
- salt and pepper to taste
Greek dressing marinade
- ⅓ C olive oil
- 3 T apple cider vinegar
- ¼ C fresh parsley
- 2 T lemon juice
- ¼ tsp coriander
- ¼ tsp cardamom
- 1 T fresh oregano
- 1 T lemon zest
- 1 T raw honey or to taste
- salt and pepper to taste
Wraps
- 4 Chicken breasts
- 2 C mixed greens
- 1 C cherry tomatoes halved
- ½ red onion sliced
- ½ C feta cheese crumbled
- 8 Siete almond flour tortillas
Ingredients
Yogurt sauce
Greek dressing marinade
Wraps
|
|
Instructions
- Do ahead: Combine all ingredients for marinade except olive oil in a food processor or small blender. Once the blender is going drizzle in olive oil slowly until all ingredients are incorporated. Give it a taste and see if you need more honey or salt and pepper.
- Marinate chicken breasts for 6 hours or overnight.
- If using homemade yogurt, strain in a strainer or cheesecloth for at least 3 hours or until desired thickness.
- Next Steps: Preheat oven to 350
- Remove Chicken from marinade and pat dry. Melt 1 tablespoon of ghee in an ovenproof skillet over medium-high heat. Sear chicken on each side until golden brown then put directly into the preheated oven for 7-8 minutes. (The only time I leave the chicken in the oven longer is if the pieces of chicken are really large. You can also use an instant-read thermometer.) Allow the chicken to rest on a plate for about 10 minutes.
- Combine yogurt with dill, oregano, chives, lemons zest, lemon juice, salt and pepper. Blend well!
- Once the chicken has rested, slice diagonally in thin slices.
- Heat tortilla or wrap on a heated skillet for a few moments until warm and pliable.
- Layer chicken, greens, tomato, red onion, feta cheese and yogurt sauce in a Siete tortilla or wrap of choice. Roll and EAT! Serves 6