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Prep 30min
Total30min
Servings12
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Ingredients
Tzatziki Sauce
1/2
cup Greek Fat Free plain yogurt (from 6-oz container)
1/3
cup finely chopped seeded peeled cucumber
2
teaspoons olive oil
2
teaspoons fresh lemon juice
2
teaspoons chopped fresh dill weed
1
clove garlic, finely chopped
Wraps
1 1/2
cups chopped deli rotisserie chicken (from 2-lb chicken)
1/2
cup crumbled feta cheese (2 oz)
1/4
cup finely chopped red onion
1/4
cup sliced pitted kalamata olives
1
medium tomato, seeded, chopped (1/2 cup)
12
large leaves Boston lettuce (from 2 heads)
Fresh dill sprigs, if desired
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Steps
1
In small bowl, mix all sauce ingredients. Refrigerate until serving time.
2
In medium bowl, mix chicken, cheese, onion, olives and tomato.
3
To serve, spoon scant 1/4 cup chicken mixture on each lettuce leaf; top with scant 1 tablespoon sauce. Top with dill sprig.
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To peel and seed a cucumber, simply use a vegetable peeler to remove the dark green skin on the outside. Then slice the cucumber in half lengthwise. Use a spoon or melon baller to scoop out the seeds that run along the center.
The tzatziki sauce and chicken mixture can be made ahead of time, which allows for the flavors to blend. Refrigerate in separate containers, then fill the lettuce leaves just before serving.
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