Combining Asian and Greek flavors is a fun way to trick your taste buds. Its something about the sweet and tangy, warm and cold, soft and crisp apposing textures and flavors that makes this meal not only exciting to taste but fun to eat!

We Provide
  • 1 Lbs Thinly Sliced Chicken
  • 3 Tablespoons Soy Sauce
  • 1 Teaspoon Ginger Powder
  • 1 Teaspoon Brown Sugar
  • 1 Cucumber
  • 1 Teaspoon Dried Dill
  • 2 Oz. Greek Yogurt
  • ½ Romaine Lettuce
  • 2 Oz. Cherry Tomatoes
  • 1 Clove Garlic
You Provide
  • Salt and Pepper
  • Olive Oil
  • Sauté Pan
  • Medium Mixing Bowl
  • Cutting Board
  • Chefs Knife
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Step 1

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Combine soy sauce, ginger powder and brown sugar, stir to combine. Cut the top off the package of chicken and pour in marinade. Let sit aside while prep your veggies.

Step 2

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Finely dice ½ of the cucumber and place into the medium mixing bowl. Thinly slice the remaining half of the cucumber and set aside. Remove the leaves from the head of romaine and set aside with the sliced cucumber until you are ready to plate. Slice the cherry tomatoes into quarters and set aside.

Step 3

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Crush, or finely dice, the clove of garlic into the mixing bowl with the diced cucumbers. Cover with 1 tablespoon olive oil.  Season with dried dill, salt and pepper. Add in the Greek yogurt on top and stir to combine. Let sit aside while you cook the chicken.

Step 4

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Preheat a sauté pan over high heat with 1 tablespoon olive oil. Once the oil in the pan starts to smoke, add in the chicken .Cook over high heat for 4 minutes stirring occasionally.

Step 5

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While the chicken is cooking, start assembling the wraps. Place 3 lettuce leaves on a plate and top with sliced cucumbers and few dabs of creamy sauce.

Step 6


Once the chicken is cooked top the lettuce wraps with the chicken and a few of the quartered cherry tomatoes.



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