shutterstock_620791091-(1).jpg

Equipment:

George Foreman grill or sandwich maker

Ingredients:

Marinade

  • 1/2 c Greek yogurt
  • 1 Tbsp minced garlic
  • 1 Tbsp lemon juice
  • 1/2 tsp (each) cinnamon, oregano, cumin, dill, and salt
  • 1/4 tsp (each) ground nutmeg, cloves
  • 1 1/4 lbs chicken breasts, uncooked, cut into strips (substitute lamb or beef)

Yogurt Sauce

  • 7 oz plain Greek yogurt
  • 1 Tbsp fresh chopped dill
  • 1/4 tsp (each) salt, minced garlic

Wrap

  • Whole wheat pita
  • Sliced red onion, cucumbers, tomatoes, and shredded lettuce

Directions

  1. In a small bowl, combine the marinade ingredients and whisk well.
  2. Scrape the marinade into a zip-top plastic bag and add the uncooked chicken strips, tossing to coat well. Refrigerate at least four hours or overnight.
  3. In a medium bowl, combine the yogurt sauce ingredients and whisk well. Cover and refrigerate until ready to use.
  4. Remove the chicken from the zip-top bag and discard remaining marinade. Cook chicken on the George Foreman grill until done.
  5. Assemble wraps by slicing one side of the pita open and stuffing it with meat, yogurt sauce, and as many veggies as you’d like.

SHARE THIS:

Related information

Rolling Kitchen Recipe: Chorizo, Sweet Potato & Spinach Soup

March's recipe of the month is for a hearty Chorizo, sweet potato and spinich soup. 

Read full story

Rolling Kitchen Recipe: Vegetable Bean Soup and Acorn Squash

February's recipe of the month is for a vegetable bean soup and acorn squash. This is the perfect meal to stay warm on a winter night.

Read full story

Rolling Kitchen Recipe: Ken's Teriyaki Pineapple Bowl

January's recipe of the month of for Ken's Teriyaki Pineapple Bowl. This dish is full of flavor and will make you feel like you are eating oceanside. 

Read full story

KEEP YOUR BUSINESS BETWEEN THE LINES WITH USEFUL INFORMATION SENT RIGHT TO YOUR INBOX.

Sign Me Up