Chicken Souvlaki Wraps with Tomato Avocado Tzatziki

Instructions

1. Lay the chicken breasts flat on a cutting board and cut them in half horizontally to crate two thin portions.

To prepare the marinade

1. Mix all of the ingredients together and pour over the chicken in a Ziploc bag.
2. Toss the chicken around well in the marinade to coat on all sides. Marinate in the fridge for 15 - 20 minutes.
3. Cook on a preheated grill at medium high heat for about 3 minutes before turning over and grilling for an additional 3 minutes on the opposite side or until the chicken is completely cooked through.

To prepare the Tzatziki

1. Draining the yogurt removes much of the liquid and produces an end product about the consistency of thick sour cream.
2. To drain the yogurt, line a colander with several layers of cheesecloth (or in a pinch, several large coffee filters)
3. Pour the yogurt into the colander and place it in a large bowl or in the sink for an hour or two. this should produce about 2 cups of thick yogurt.
4. Peel the piece of cucumber and remove the seeds and pulp at the center with a teaspoon, then dice the outside flesh of the cucumber into small cubes of 1/8 inch or less.
5. Sprinkle 1 teaspoon of kosher salt over the diced cucumber and toss together well.
6. Let this rest for about a half hour , stirring occasionally. This process removes some of the liquid from the cucumber so that it will not water down the consistency of your finished tzatziki.
7. Drain all of the liquid off the diced cucumber before adding it to the drained yogurt along with the oregano, garlic, lemon juice, olive oil, salt and pepper.
8. Mix well, cover and store in the fridge for at least a half hour before serving.
9. Before serving, stir in the avocado and tomato.