Chicken And Portabella Wraps With Yogurt Sauce Recipes

GREEK CHICKEN WRAP WITH HERB YOGURT SAUCE

Steps:

• For the sauce:.
• In a medium bowl, combine all ingredients until blended. Sauce may be made up to 2 hours in advance. Cover and refrigerate until serving. The longer it has to meld flavors, the better.
• For the wrap:.
• Flatten breast to about 1/2-inch thickness. Place chicken breast in a plastic bag and add Italian dressing. Let the chicken marinate for at least 15 minutes, preferably longer; remove chicken. Lightly season with salt and pepper.
• In a large non-stick skillet over medium heat, cook chicken breast about 5 minutes per side or until nicely browned and cooked through. Place chicken on a cutting board and slice thinly against the grain; set aside.
• Warm pitas in microwave oven 30 seconds. Place one pita on a plate and spread 1/2 cup of the lettuce and 1/4 of the chicken slices on top. Sprinkle 1/4 each of the tomato, onion, Feta cheese and olives. Spoon some of the herb sauce over top and fold in edges of pita. Repeat with remaining pitas. Serve immediately with additional sauce on the side.
• Serving Suggestion: Wrap sandwich in parchment or waxed paper for plating and serving.

CHICKEN CIGAR WRAPS WITH PAPRIKA SAUCE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• In a medium bowl, mix together the ground chicken, shallots, wine, paprika, cumin, garlic powder, and red pepper flakes.
• Lay out one phyllo sheet on a clean surface, and brush with a light layer of melted butter. Place another sheet on top. Form a 1/2 inch thick strip of the chicken mixture along the long side of the sheets of dough. Roll up like a long cigar, dabbing the end of the dough with a little butter to seal. Cut into 3 inch sections to make cigars. You should get 3 cigars per roll. Place the cigars in a baking dish, and repeat the process with the remaining dough and filling.
• Bake for 18 minutes in the preheated oven, or until the rolls are deep golden brown and crispy.
• While the cigars are baking, whisk together the cream, sour cream, paprika, salt, and cayenne pepper in a small saucepan over medium heat. Cook and stir just until the sauce is hot. Do not boil. Remove from heat and serve as a dipping sauce for the cigars.

SKINNY CHICKEN SHAWARMA MEATBALL IN PITA WITH YOGURT-VEGGIE SAUCE

Steps:

• Heat oven to 375° F.
• Line cookie sheet with foil; spray with cooking spray. In large bowl, gently mix first 7 meatball ingredients, then add chicken. Shape into 16 (1 1/2-inch) balls. Place on cookie sheet.
• Bake 12 to 15 minutes or until just cooked through. Set oven control to broil. Broil with tops of meatballs 4 to 6 inches from heat 2 to 3 minutes or until browned. Remove from oven; cool slightly.
• Meanwhile, in small bowl, mix yogurt, onion and salt. To serve, place 1/2 cup lettuce in each pita half, then top with 2 meatballs and 1/4 cup yogurt sauce. Top with diced tomatoes and cilantro.

CHICKEN AND PORTABELLA WRAPS WITH YOGURT SAUCE

Steps:

• Heat oil in a medium sized skillet. Add chicken. When chicken is about halfway cooked, add curry powder (diluted with water).
• Lower heat. Add spinach leaves(you can add a little more oil if needed) portabella, salt and chili garlic sauce.
• In the meantime, beat yogurt with salt and pepper in a large bowl until smooth. Stir in the remaining ingredients and chill until ready to serve.
• Cook the chicken mixture for about 10-12 minutes, stirring often. The chicken should be fully cooked (of course) and the spinach and mushrooms will be tender.
• Fill wraps with chicken mixture and spoon yogurt sauce on top. Serve with chili garlic sauce on the side if desired.