Prep Time
Cook Time
Makes
Nutrition
FEATURED PRODUCT
INGREDIENTS
-
8
Carb Balance Soft Taco Flour Tortillas -
1
cup sliced Cucumber -
1
cup sliced Grape tomatoes -
½
cup Red onions -
½
cup Tzatziki sauce -
¼
cup Feta cheese -
1
Tbsp Olive oil -
2
lbs Chicken -
fresh Dill for garnish
-
3
Tbsp Olive oil -
1
Tbsp minced Garlic -
⅓
cup fresh Lemon juice -
1
Tbsp Red wine vinegar -
1
tsp dried Oregano -
1
tsp dried Dill -
½
tsp each: dried Basil, dried thyme, crushed rosemary, salt -
1
Tbsp Sugar -
¼
tsp Pepper -
1 ½
tsp Dijon mustard
INSTRUCTIONS
-
Step 1
Trim chicken and cut into smaller pieces, about chicken tender size, one inch wide.
-
Step 2
Mix marinade ingredients in a bowl, and pour into a zipped plastic bag with trimmed boneless, skinless, chicken breasts. Set aside and let marinade for 30 minutes or longer.
-
Step 3
While chicken is marinating, make the tzatziki and chop the cucumbers, tomatoes, and red onions.
-
Step 4
Turn your stove top to medium-high, and with a cast iron skillet or grill pan, add olive oil to the skillet.
-
Step 5
When the oil is hot, add chicken to the pan, and cook 6-7 minutes on each side, until the internal temperature reaches 165 degrees Fahrenheit.
-
Step 6
Warm Carb Balance Soft Taco Flour Tortillas for a few seconds in a skillet or microwave (optional, but I recommend for best flavor).
-
Step 7
Spread a Tbsp or so of tzatziki over a Carb Balance Soft Taco Flour Tortilla.
-
Step 8
Layer on the cucumbers, tomatoes, red onions, and grilled chicken. Then sprinkle with feta and garnish with fresh dill weed, if desired.
-
Step 9
Enjoy!