Finger lickin’ Spring Chicken wraps
2 Chicken breasts, cut into 1 inch cubes
Pinch of salt
Fresh cracked pepper
½ cup greek or Balkan-style yogurt
2 cloves garlic, grated
1 tsp dried oregano
1 tsp smoked paprika
1 Tbsp tomato paste
zest of 1 lemon (save juice for the sauce)
Pinch of salt
Few cracks of pepper
1 cup yogurt
½ cucumber, peeled and seeded
1 clove garlic, grated
2 green onions, thinly sliced
1 sprig of mint or basil leaves, rough chopped
juice of 1 lemon
2 heads of butter lettuce or 1 head of iceburg lettuce
Start by preparing the marinade. Place all the ingredients for the marinade in a large bowl and mix it all up. Dump the cubed chicken into the bowl and toss in the marinade until the chicken is thoroughly coated. Set aside for ½ hour to get lovely.
While the chicken is marinating, mix up your yogurt sauce. To do the cucumber, first peel it, then split it lengthwise. Use a spoon to scrape out the seeds. Grate the cucumber into a separate bowl and squeeze out most of the water before adding it to the mix. In a clean bowl, combine all the ingredients and mix it thoroughly.
Preheat the oven on Broil and make sure the rack is in the middle of the oven.
Get a large baking sheet lined with parchment paper and start placing the marinated chicken on the tray. Keep the chicken evenly spaced. Top each chunk of chicken with a little more marinade and then get them into the oven to cook.
Bake for 7 minutes, then flip all the chicken pieces over. Bake for another 7 minutes. Cut the largest piece of chicken open to see if it is done inside. If not quite done, pop it all back in the oven until the chicken is cooked through and the meat is not pink.
Separate all the lettuce leaves and arrange them on a platter. Top each leaf with a nice scoop of the sauce and plop a piece of hot chicken on top.
Grab it like a taco and eat it while the chicken is still warm.