Lettuce Wrap Gyros with Chicken & Green Tzatziki

By boscobojo

Ingredients

• 2 lemons, juiced
• 3 cloves garlic, grated or pasted
• 2/3 cup olive oil, separated (about 1/3 cup each for marinade and chimichurri)
• 1 tsp. sumac or 1/2 tsp. each swet paprika and sweet smoked paprika, combined
• 1 tsp. dried oregano
• 1 tsp. ground coriander
• 1 tsp. ground cumin
• 4 pieces skinless, boneless chicken breast
• Salt and pepper
• 1/2 seedless cucumber, shredded
• 1 cup Greek yogurt
• 1 cup fresh herb blend: flat-leaf parsley leaves, mint and dill
• 2 large romaine hearts, leaves separated into 4 portions
• Garnishes: chopped pepperoncini and tomatoes

Preparation

Step 1

Combine half the lemon juice with 2 cloves grated garlic, about 1/3 cup olive oil, the sumac (or paprika mix), oregano, coriander and 1/2 tsp. cumin. Season the chicken with salt and pepper, then let stand in marinade for 15 minutes.

Salt the cucumber in a colander; let rest for 10 minutes. Press out the excess liquid. In a food processor, combine the cucumber, yogurt, remaining lemon juice, 1 clove grated garlic, remaining 1/2 tsp. cumin and fresh herbs. Puree, then season the tzatziki.

Heat a skillet or griddle pan over medium-high heat. Shake excess marinade off the chicken and place in the skillet; cook, flipping once halfway through, for 10 minutes or until cooked through. Slice the chicken on an angle.

Serve the chicken with lettuce for wrapping. Top with some tzatziki, pepperoncini and tomatoes.