Oh hey, these things are easy like Sunday morning. You just whip yerself up a batch of tzatziki sauce. Red onion, avocado, the chicken, and tzatziki sauce go in the butter lettuce for the swaddling. Swaddled food is good food. The tzatziki sauce? Drink it.
These lettuce wraps come together quickly! Like one episode of Jeopardy quickly. Which means they’re probably the best TV dinner food item ever, follow my logic? But heck, you can also make the wraps on the weekend, because let’s face it: weekends are for playing – ain’t nobody got time to put together a meal that takes longer than an episode of American Pickers.
Let’s win this game called life. 
Chicken Tzatziki Lettuce Wraps
- Total Time: 27 minutes
- Yield: Serves 2
- Diet: Omnivore, Gluten-Free
Description
These fresh wraps are a snap to make. Marinated chicken, creamy tzatziki, and crisp veggies make a light and satisfying meal.
Ingredients
- 1 cups (237 ml) plain whole milk yogurt
- 1 cups (237 ml) cucumber, peeled and chopped into small bits
- 3 cloves garlic, minced
- 1 tbsp fresh dill, chopped
- 1 tbsp cider vinegar
- 1/4 tsp salt, or to taste
- 1 1/2 tbsp coconut oil or grapeseed oil
- 2 chicken breasts, cut into strips
- 1 lemon zest
- 2 tbsp lemon juice
- Pinch of salt
- Pinch of cayenne pepper
- Butter leaf lettuce
- Tzatziki sauce
- 1 to 2 avocados
- Thinly sliced red onion
Instructions
- Chop cucumber and place in a colander. Sprinkle with salt, toss, and let drain in the sink for 30 minutes.
- Place all sauce ingredients in a bowl and stir well.
- Serve sauce on gyros, pitas, wraps, or salads.
- Heat oil to medium-high in a cast iron skillet.
- Add chicken and sauté, stirring frequently, for 1-2 minutes.
- Add lemon zest, lemon juice, salt, and cayenne pepper; stir well. Cook until chicken is cooked through but tender, about 3-4 minutes more.
- Wash and pat dry butter lettuce leaves.
- Add sliced red onion, avocado, chicken, and desired amount of Tzatziki sauce to the lettuce. Wrap and serve.
Notes
- For a richer tzatziki, use Greek yogurt instead of plain whole milk yogurt.
- To speed up the process, use pre-shredded red onion instead of slicing your own.
- If you don’t have butter lettuce, romaine hearts or large spinach leaves are excellent substitutes.
- Prep Time: 20 minutes
- Cook Time: 7 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Greek-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5
- Sodium: 400
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 10
- Carbohydrates: 30
- Fiber: 5
- Protein: 30
- Cholesterol: 100
Frequently Asked Questions
What kind of lettuce works best for these chicken tzatziki wraps?
Butter lettuce or romaine hearts are ideal since they’re pliable enough to fold without breaking. Iceberg can work too, though it tends to crack when you wrap it.
Can I make the tzatziki ahead of time?
Yes, tzatziki actually improves after a few hours in the fridge as the flavors meld. Make it up to 24 hours in advance and store it covered so the cucumber doesn’t release too much water.
How do I keep the chicken from drying out?
Don’t overcook it. If you’re grilling or pan-searing, pull the chicken when it hits 165F internally and let it rest for a few minutes before slicing so the juices redistribute.
