Chicken with tzatziki in pita bread
4 servings
45 minutes
Chicken with tzatziki in lavash is a harmonious blend of Georgian flavors and Mediterranean freshness. Juicy chicken, generously seasoned with paprika, is gently grilled to achieve an appetizing crust. Tzatziki—a traditional yogurt sauce with cucumber and mint—adds refreshing lightness and a delicate tang to the dish. Lettuce leaves add crunch, while Armenian lavash wraps the entire composition into a convenient and hearty roll. This dish is perfect for a quick snack or a leisurely dinner with loved ones.
1
Remove the seeds from the cucumber and grate half of it. Sprinkle with 0.5 teaspoon of salt and let it sit for 10 minutes. Then drain the cucumber juice and mix the pulp with yogurt, lemon juice, and chopped mint. Add salt and pepper.
- English (hothouse) cucumbers: 1 piece
- Plain (natural) yoghurt: 100 g
- Lemon juice: 0.3 teaspoon
- Fresh mint: 1 tablespoon
2
Slightly pound the chicken fillet, season with salt and sprinkle with paprika. Preheat the grill and cook the meat for 5-7 minutes on each side until done.
- Boneless chicken legs (thigh fillet): 4 pieces
- Paprika: pinch
3
Lay out the lavash and place a leaf of lettuce on each. Spread each with a quarter of tzatziki, then add julienned cucumber and a piece of chicken fillet. Roll it up, closing only one end. Before serving, wrap it in parchment.
- Armenian lavash: 4 pieces
- Lettuce leaves: 4 pieces
- English (hothouse) cucumbers: 1 piece
- Plain (natural) yoghurt: 100 g
