with Chicken, Vegetables & Spices
Easy to make, and always delicious, grilled kabob wraps are the perfect meal from the grill.
Nut Free
1 pkg. Round & Thin Pizza Crust
2 chicken breasts, large dice
|1/2 tsp. cumin
1/2 tsp. coriander
1/2 Tbsp. chili powder
1/2 tsp. oregano, dried
1/2 Tbsp. smoked paprika
1/2 tsp. onion powder
1/4 tsp. white pepper
1/2 tsp. garlic powder
1 Tbsp. Greek yogurt
1 Portobello mushroom, large dice
1 red pepper, large dice
Olive oil
1 oz. crumbled Feta
1 cup arugula
Tzatziki Sauce:
1/4 cup Greek yogurt
1/8 cup cucumber, minced
3 cloves garlic, minced
1/2 tsp. dill, chopped fine
1 lemon, juiced
1/4 tsp. salt
STEPS
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Combine the spices and chicken with the Greek yogurt and set aside.
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Assemble the kabobs by alternating pieces of chicken, mushroom and pepper. Place skewers in fridge to marinate for 1 hour or overnight.
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To make the Tzatziki sauce, combine 1/4 cup Greek yogurt, cucumber, garlic cloves, dill, lemon juice, and 1/4 salt. Refrigerate until use.
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Heat grill and cook kabobs until done (about 7 minutes). While cooking the kabobs, oil the refrigerated Round & Thin Pizza Crust and grill on both sides until just cooked. Avoid getting too crisp as dough should be soft enough to roll.
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Spoon the Tzatziki over the crust and sprinkle with chicken, vegetables, Feta and arugula. Roll the crust to form a wrap and put it back on the grill for 1-2 minutes to keep the shape of the wrap and brown the dough some more.
Review Grilled Kabob Wraps.