Beer makes batters better, meat more tender, and sauces more flavorful.
Greek Chicken Tortilla Roll-Ups
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- #40006
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
1 pound boneless, skinless chicken breast, cut into thin, bite-size pieces
2 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon Dijon mustard
2 cloves garlic, minced
1 teaspoon dried oregano
1/8 teaspoon black pepper
1/2 cup plain nonfat yogurt
3/4 cup chopped cucumber, peeled and seeded
1 clove garlic, minced
1/4 teaspoon dried dill
10 flour tortillas (6-inch size)
3 cups shredded lettuce
directions
Place chicken in a plastic bag set in a deep bowl.
For marinade, combine oil, lemon juice, mustard, 2 garlic cloves, oregano, and pepper. Pour marinade over chicken in bag. Seal bag and turn to coat chicken. Refrigerate for 3-24 hours, turning bag occasionally.
For sauce, combine the yogurt, cucumber, half the garlic, and dill in a small bowl. Cover and chill until serving time.
Heat a large nonstick skillet over medium-high heat. Add half of the chicken and marinade. Cook and stir for 2-3 minutes or until chicken is no longer pink. Drain. Repeat with remaining chicken and marinade.
Meanwhile, wrap tortillas in foil. Heat in a 350 degrees F oven for 10 minutes.
To serve, place a scant 1/3 cup of the chicken and a generous tablespoon of sauce on each flour tortilla. Top with shredded lettuce and roll up.
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