Chicken and Tzatziki Wraps

Hello

안녕하세요

(Annyeonghaseyo)

こんにちは

(Konnichiwa)

你好

(Ni Hao)

I often work bank holidays, with working in retail, so I went on the hunt for a recipe that I could use leftover chicken from our dinner the previous day and came across this recipe from BBC Good Food.

Let's get cooking!

Ingredients:

1 Cucumber, 3/4 deseeded and coarsely grated, the rest halved and sliced

250g Greek yoghurt

Leftover chicken

4 wholemeal wraps

Tomatoes, quartered

Lettuce, shredded

For the tzatziki , tip the grated cucumber into a bowl and add the Greek yoghurt and mix together well.

Warm up you wraps, I warmed mine in the oven for a couple of minutes, on 180C Fan.

Now you can assemble and wrap.

After finishing work at 7pm, the last thing I wanted to do was to start cooking. So this recipe is really quick and easy and perfect for any leftover chicken.

The tzatziki was really nice and very simple to make, perfect for any novice cook. This will become my go to recipe whenever we have chicken leftover.

If you would like to follow the original recipe, which also includes cooking the chicken then head over to BBC Good Food's Chicken & Tzatziki Wraps recipe page.

See you soon!

안녕

(Annyeong)

さようなら

(Sayonara)

再见

(ZaiJian)

Bye

Greek-Style Chicken Kebab

Hello

안녕하세요

(Annyeonghaseyo)

こんにちは

(Konnichiwa)

你好

(Ni Hao)

The weather is picking up, which means BBQ's and just eating al fresco in general and the dish and recipe I'm going to share with you today is perfect for eating al fresco, or even when you fancy a takeaway, but don't have the funds or are on a diet.

This recipe comes from Kayla Itsines' The Bikini Body 28 Day Healthy Eating & Lifestyle Guide.

Let's get cooking!

Ingredients:

300g chicken breast fillet, cut into 4cm cubes

3 large handful of lettuce leaves

2 medium tomatoes, sliced

1/2 small red onion, sliced

1 1/2 medium cucumber, halved lengthways & thinly sliced

200g tzatziki

Dressing:

juice of 1/2 a lemon

1 1/2 tsp olive oil

1/4 tsp chopped oregano

Marinade:

1/2 garlic clove, crushed

1 tsp lemon juice

1/2 tsp chopped rosemary

1/2 tsp chopped oregano

Sea salt and ground black pepper, to taste

To make the marinade, whisk the garlic, lemon juice, rosemary, oregano, salt & pepper together in a small bow.

Place the chicken in the dish and turn to coat. Ensure that all the chicken is coated, cover with cling film, and place in the fridge for 30 minutes to marinate.

Meanwhile, soak 4 wooden skewers in cold water for 30 minutes. This will help stop the skewers from burning when cooking the kebabs.

Pre-heat a barbecue grill-plate or chargrill pan over a high heat.

Thread the chicken onto the skewers and grill for 8-10 minutes or until the chicken is cooked through, turning frequently.

To make the dressing, whisk the lemon juice, oil and oregano together in a small bowl or jug.

Place the lettuce, tomato, onion and cucumber in a large bowl, and drizzle over the dressing and toss gently to combine.

To serve, simply place the kebabs and salad onto serving plates and serve with the tzatziki on the side,

This was really east to cook and full of flavour, the salad and tzatziki worked really well with the chicken.

This recipe serves 2 and it had the perfect amount, for both myself and Skye, I'd happily have this again.

If you're interested in purchasing Kayla's books, then you can buy them from both Amazon and Waterstones.

You can also find her on social media accounts on both Facebook and Instagram.

See you soon!

안녕

(Annyeong)

さようなら

(Sayonara)

再见

(ZaiJian)

Bye