****Warning – we ate these so fast there was no time for nice photos. I snapped a quick one when I made the single left over for lunch! ****
I went the farmers market the other day – These last couple of weeks before they close for the season is the best time to get what’s left of their canned products but I was shocked when I walked in and saw piles and piles and piles of greens, carrots, radishes, potatoes AND fresh herbs.
I walked out with way more stuff than I planned. Including apple butter and blackberry preserves my Dad – He loves that stuff!
I picked up some great looking fresh dill. I love fresh dill. I normally make homemade ranch when I get some but this time I wanted to make something different. Something easy, fresh and kinda of comforting .
I did a nice 6 mile run and I’ve been hungry all day!
Plus I had some great flat bread I found on sale yesterday at the grocery store. All the planets seemed to be aligning for this meal.
I HATE buying things to make a meal. I prefer to make meals out of what I have. That’s how I come up with recipes most of the time. I don’t have what I’m actually supposed to have so I start substituting and testing.
I’ve always over complicated Tzatziki Sauce. It’s never been bad. But it’s never been AWESOME!
I must mention that my husband liked this and said I could add it to the rotation. Sweet music to my ears. Anything I can add to the rotation!
This recipe is so simple. I took the things I liked most from a couple different recipes and created this one. Assembling the wrap itself is pretty self explanatory.
Super Awesome Tzatziki Sauce
1 Cup – Plain Greek Yogurt
1 Cup – Sour Cream ( You can use low fat but not fat free. Just doesn’t work)
2 Tablespoons – Lemon Juice
1/4 Cup – Fresh Dill (More or less depending on your tastes)
2 Cloves – Crushed Garlic
1 Teaspoon – Kosher Salt
1/2 Teaspoon – Cracked Black Pepper
1/4 Cup – Feta Cheese
1 Whole – Cucumber, peeled and seeds scraped and roughly chopped
Combine the first 8 ingredients in a food processor.
Check your seasonings and add more salt, dill or feta if needed.
Last add the cucumber and pulse 8 – 10 times. You still want to see smallish chunks in the sauce.
Chill for a couple of hours before serving. ( At least one hour)
Simple Chicken Gyros ( makes 5 gyros)
1 Package of Flat Bread ( I used Toufayan. There are 5 in the package) Look in the Deli or with the wraps
1 Tomato – sliced and then cut in half
1/2 small onion – thinly sliced
2 cups – chopped lettuce
1/2 cup – crumbled feta
2 Boneless Skinless Chicken Breasts
1 teaspoon – kosher salt
1 teaspoon – cracked black pepper
1 teaspoon – garlic powder
2 teaspoons – oregano
drizzle olive oil
Super Awesome Tzatziki Sauce
Pre-heat your grill.
If you don’t have a grill, pre-heat a cast iron skillet on the stove top ( or any skillet you can put in the oven) also the oven to 375 degrees.
Wrap flatbread in foil.
Grill chicken until cooked through. Flipping half way. Approx 15 minutes total. Warm flatbread in the corner or on shelf of grill.
If using a skillet, brown each side of the chicken and then put in the oven for about 15 minutes. Put flatbread in oven for last 7 minutes.
Let chicken stand for about 5 -10 minutes before slicing.
Assemble wraps with toppings you like.
Stuff your face!
This is really good if served with herbed baby roasted potatoes. Easy and delicious.
1 – Pre-heat oven to 425 degrees.
2 – Line a baking sheet with foil. ( unless you want to scrub a pan)
3 – Quarter baby potatoes ( how ever many you need to feed your family) I prefer fingerlings or honey potatoes.
4 – Drizzle with Olive Oil and sprinkle with salt, pepper, fresh garlic, rosemary and oregano.
5 – Roast for 30 minutes or until potatoes are tender and crispy. You know how you like your potatoes.
Master these potatoes and you can start experiment with different herbs.
My husband would eat these for every meal. FOR REALZ!