Maybe we should rename this blog “delicious” in Greek instead of Japanese, because lately we’ve been craving oregano, lemon, and feta in place of shoyu, dashi and daikon. Anyway, this was another great meal for a sweltering Osaka summer. We had never made chicken salad with yogurt before, but I wasn’t feeling very mayonnaise-y at the time, and this sounded cool and refreshing, especially with the crunchy bits of cucumber. I think these wraps would be great for a picnic too! I hope you enjoy them as much as we did. By the way, does anyone know how to say “Oishii” in Greek? The recipe below makes 2 large wraps:
1 chicken breast half, shredded and cooled
3/4 cup greek-style yogurt, or plain yogurt
juice from 1/2 a lemon
salt, pepper & oregano to taste
1 english cucumber halved and diced
2 large flour tortillas
1 bell pepper, sliced
1/4 white onion, diced
feta cheese, crumbled
- In a medium bowl, combine the yogurt, lemon juice, salt, pepper, oregano, and cucumber. Stir, taste, and adjust seasoning if needed. Add the shredded chicken and combine.
- To assemble, heat the tortillas over a burner and put on a plate. Place a handful of greens on a tortilla, a few strips of bell pepper, some onions, and crumbled feta. Top with chicken salad and a little more pepper and roll.