2 chicken breasts or fillets
5 tbsp bruschetta mix
2 tbsp tzatziki
2 handfulls shredded lettuce
2 large pita's
2 tbsp feta, crumbled
1/8 tsp salt and pepper
2 tbsp bruschetta mix
Olive oil to coat
1/2 tsp Oregano
2 Cloves garlic, minced
4 wooden skewers pre - soaked in water 1 hour
For the Marinade Option #1: "FASTER PREP TIME FOR A QUICK DINNER"
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
For the Marinade Option #2: "MORE AUTHENTIC TASTE"
Soak the skewers in Water 1 hour prior to marinading chicken. Dice chicken into Skewr size chunks, place on a large sheet of aluminum foil and season with 2 cloves garlic minced, olive oil to coat and 1/2 tsp oregano. Wrap up in foil and reserve in the refrigerator to marinate 15 minutes
Dice or shred the lettuce and reserve
Crumble the feta and reserve
For the Chicken marinade #1:
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
For the Chicken Marinade #2:
Once Marinated thread 4 - 5 chunks chicken onto each skewer. Place on a preheated BBQ on Medium heat for 10 - 15 minutes turning every couple of minutes until cooked through.
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.