2 chicken breasts or fillets
5 tbsp bruschetta mix (2 tbsp reserved)
2 tbsp tzatziki
2 handfulls shredded lettuce
2 large pita's
2 tbsp feta, crumbled
1/8 tsp salt and pepper
For the Marinade:
Place chicken on a large sheet of aluminum foil and season with salt and pepper
Spoon 3 tbsp bruschetta mix over chicken and spoon over both sides
Wrap up in foil and reserve in the refrigerator to marinate 15 minutes
Meanwhile:
Dice or shred the lettuce and reserve
Crumble the feta and reserve
For the Chicken:
Place chicken when ready on a preheated lighly greased counter top grill or frying pan
Cook for 6 to 10 minuites or until cooked through, turning once
Let chicken rest for 3-4 minutes once cooked as the juices will reabsorb
When rested, slice into thin strips or chunks
In each Pita assemble as desired leaving one inch from the edge on one side:
Hand full of lettuce
1 tbsp bruschetta mix
Chicken strips or chunks as desired
1 tbsp tzatziki
1 tbsp feta cheese
On the side left without filling 1 inch from the edge, fold over as this will become the bottom of the wrap and will prevent leaking sauce. Roll into a wrap and enjoy straight away or wrap in aluminum foil for easy handling while eating. Some peel away the foil as they eat their way to the bottom, as this is a typical restaurant technique.
Bruschetta Mix Recipe
1 pint of cherry or grape tomatoes sliced in halves
2-3 spring onions sliced (optional)
Small handful of fresh basil leaves or 1 tablespoon of dried basil (fresh is better)
small to medium glove of garlic crushed (depends on how much you like garlic)
1 tablespoon olive oil
salt and pepper to taste
5 tbsp bruschetta mix (2 tbsp reserved)
2 tbsp tzatziki
2 handfulls shredded lettuce
2 large pita's
2 tbsp feta, crumbled
1/8 tsp salt and pepper
For the Marinade:
Place chicken on a large sheet of aluminum foil and season with salt and pepper
Spoon 3 tbsp bruschetta mix over chicken and spoon over both sides
Wrap up in foil and reserve in the refrigerator to marinate 15 minutes
Meanwhile:
Dice or shred the lettuce and reserve
Crumble the feta and reserve
For the Chicken:
Place chicken when ready on a preheated lighly greased counter top grill or frying pan
Cook for 6 to 10 minuites or until cooked through, turning once
Let chicken rest for 3-4 minutes once cooked as the juices will reabsorb
When rested, slice into thin strips or chunks
In each Pita assemble as desired leaving one inch from the edge on one side:
Hand full of lettuce
1 tbsp bruschetta mix
Chicken strips or chunks as desired
1 tbsp tzatziki
1 tbsp feta cheese
On the side left without filling 1 inch from the edge, fold over as this will become the bottom of the wrap and will prevent leaking sauce. Roll into a wrap and enjoy straight away or wrap in aluminum foil for easy handling while eating. Some peel away the foil as they eat their way to the bottom, as this is a typical restaurant technique.
Bruschetta Mix Recipe
1 pint of cherry or grape tomatoes sliced in halves
2-3 spring onions sliced (optional)
Small handful of fresh basil leaves or 1 tablespoon of dried basil (fresh is better)
small to medium glove of garlic crushed (depends on how much you like garlic)
1 tablespoon olive oil
salt and pepper to taste
