Dill Creamed Cucumbers Recipe Recipes Recipe For Chicken

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CREAMY DILLED CHICKEN, CUCUMBER AND TOMATO WRAPS



Creamy Dilled Chicken, Cucumber and Tomato Wraps image

A quick and easy light, sandwich. It is a perfect summer time sandwich, with cucumber, dill, roasted chicken, tomatoes and tender bibb lettuce. I often serve this with a cup of soup for a light lunch or dinner. I'm a big fan of soup and sandwiches for dinner so this is a favorite of mine especially with fresh summer tomatoes.

Provided by SarasotaCook

Categories     Lunch/Snacks

Time 20m

Yield 8 sandwich halves, 4-8 serving(s)

Number Of Ingredients 16

4 spinach tortillas (8-10-inch)
2 chicken breasts, diced in 1/2-3/4-inch bite size pieces
salt
pepper
olive oil to saute the chicken
4 -5 large roma tomatoes, slightly seeded and chopped (plum tomatoes)
1 -2 large cucumber, peeled, seeded, and cubed
1/4 cup black olives, sliced
1 medium onion, cut in half and thin sliced
bibb lettuce
1/2 cup Greek yogurt (if you can't get greek yogurt see NOTE in the instructions)
1 teaspoon garlic, minced
1 1/2 teaspoons fresh dill (more if you want to taste)
1 pinch sugar
1 pinch salt
ground black pepper

Steps:

  • Dressing -- Mix the yogurt, garlic, fresh dill, sugar, salt and pepper and refrigerate for at least 30 minutes before serving.
  • NOTE: If you can't find greek yogurt, use a plain yogurt. Put a colander over a small bowl and line with a paper towel, add the yogurt and cover with saran wrap. Let it set over night. The moisture will drain out and you will end up with thick yogurt.
  • Chicken -- In a medium saute pan, add the olive oil and bring to medium heat. Season the chicken (room temp, or at least not ice cold) well with salt and pepper. Cook until the chicken has a nice crust and tender and moist. Transfer to a plate and let cool and rest.
  • Cucumbers -- After peeling, seeding slightly and dicing, I set on a paper towel for just a few minutes to get rid of some of the moisture, as I dice up the rest of the ingredients.
  • Tomatoes -- Lightly seed. I cut in half and just squeeze lightly. Most of the seeds and juice come right out, then dice.
  • Salad -- Mix the cucumbers, tomatoes, onion, olives, chicken and dressing and toss lightly. You may not need all the dressing, use as much as you want.
  • Sandwich -- Add 1-2 bibb lettuce leaves to the spinach tortilla and top with the salad. I usually add a bit more black pepper, but that is up to you.Tuck in the one end like a buritto and then roll them up.
  • If the tortillas seem dry, put them in the microwave and top with a damp paper towel and microwave for 10 seconds on medium heat. They will soften right up.
  • Serve -- Cut in half and secure each half with a toothpick. ENJOY! I very light healthy sandwich.

Nutrition Facts : Calories 171.7, Fat 7.9, SaturatedFat 2.1, Cholesterol 46.4, Sodium 163.9, Carbohydrate 9.2, Fiber 1.9, Sugar 4.4, Protein 16.6

CREAMY DILL CHICKEN AND MUSHROOMS



Creamy Dill Chicken and Mushrooms image

Quick and easy, warm and comforting, and full-bodied with a subtle dill flavor. Delicious served over rice, mashed potatoes, pasta, or polenta.

Provided by lutzflcat

Categories     Chicken Thighs

Time 40m

Yield 4

Number Of Ingredients 14

1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
salt and freshly ground black pepper to taste
1 tablespoon olive oil
1 medium onion, chopped
1 (8 ounce) package baby bella mushrooms, sliced
3 cloves garlic, minced
1 cup low-sodium chicken broth
¼ cup dry white wine
1 tablespoon dry sherry
½ cup plain low-fat Greek yogurt
¼ cup chopped fresh dill, or more to taste
2 teaspoons Dijon mustard
2 tablespoons unsalted butter
1 tablespoon all-purpose flour

Steps:

  • Season chicken with salt and pepper.
  • Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5 minutes.
  • Reduce heat to medium and add onion; cook until translucent and soft, about 3 minutes. Add mushrooms and cook, stirring occasionally, for 4 to 5 minutes. Stir in garlic and sauté until fragrant, about 30 seconds.
  • Pour in chicken broth, wine, and sherry and bring to a boil. Stir in Greek yogurt, 1/4 cup dill, and Dijon mustard until well incorporated. Add butter and stir until melted.
  • Place flour in a small bowl. Add a ladle of hot broth and whisk until smooth and no lumps remain. Pour mixture into the skillet and stir until well incorporated.
  • Reduce heat to low and simmer until the sauce starts to thicken, 3 to 4 minutes. Taste and adjust seasoning and/or add additional dill if necessary.

Nutrition Facts : Calories 295.3 calories, Carbohydrate 10.7 g, Cholesterol 111.9 mg, Fat 14.4 g, Fiber 1.5 g, Protein 27.7 g, SaturatedFat 5.8 g, Sodium 227.7 mg

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