Ingredients
- 2 Chicken Breasts
- 5 Tbsp Cucumber White Barrel Aged Balsamic, divided
- 2 Tbsp Garlic & Herb Infused Olive Oil, divided
- 4 ½ tsp Lemon & Dill Tzatziki Rub & Seasoning, divided
- 1 tsp Citrus Dill Sea Salt, divided
- 1 cup Red Onion, diced
- 1 cup English Cucumber, deseeded and diced
- 1 cup Roma Tomatoes, deseeded and diced
- ¼ cup Tahini
- 4 Large Tortilla Wraps
- 2 cups Spinach, cut chiffonade
- 1 cup Feta
Instructions
- Butterfly the chicken and add to a bowl Season with 2 Tbsp Cucumber White Barrel Aged Balsamic, 1 Tbsp Garlic & Herb Infused Olive Oil, 2 tsp Lemon & Dill Tzatziki Rub & Seasoning, and ½ tsp Citrus Dill Sea Salt. Marinade for at least 30 minutes up to 6 hours.
- Add red onion, cucumbers, and tomatoes to a bowl. Season with 1 Tbsp Cucumber White Barrel Aged Balsamic, 2 tsp Lemon & Dill Tzatziki Rub & Seasoning, and ¼ tsp Citrus Dill Sea Salt. Set aside.
- Heat a 12” skillet over medium heat. Once hot add 1 tsp Garlic & Herb Infused Olive Oil and arrange chicken breasts in the pan so they are not touching. Cook about 6 minutes per side or until done, flipping once. Pull from pan and let rest 5 minutes before cutting into thin slices.
- To make the dressing, in a small bowl whisk together tahini, 2 Tbsp Cucumber White Barrel Aged Balsamic, 2 tsp Garlic & Herb Infused Olive Oil, ½ tsp Lemon & Dill Tzatziki Rub & Seasoning, and ¼ tsp Citrus Dill Sea Salt.
- To assemble the wrap, smear a layer of tahini dressing over the full wrap, then layer with the veggies, spinach, feta, and chicken in the middle of the wrap. Fold in the sides, grab the bottom of the wrap and tightly roll the tortilla. Cut the wrap in half and enjoy!
In store we also have tahini and feta available for purchase!
