Chicken Gyro Lettuce Wraps

• Gluten free

• Meat

  • 1 lb Ground chicken

• Produce

  • 1 Boston or butter lettuce
  • 1 1/2 cup Cucumber
  • 1/4 tsp Dill, Fresh
  • 1 Garlic clove
  • 1 Garlic clove, small
  • 1 Onion, small
  • 1 tsp Oregano
  • 1 tbsp Rosemary, dried
  • 1 Tomatoes

• Condiments

  • 2 tsp Lemon juice

• Baking & Spices

  • 1/4 tsp Salt

• Oils & Vinegars

  • 2 tsp Olive oil

• Dairy

  • 8 oz Greek yogurt, plain non fat

Found on cookingforkeeps.com

Description

Ingredients

• 1 pound ground chicken
• 1 tablespoon dried rosemary
• 1 teaspoon oregano
• 1 garlic clove, grated
• ½ small onion, grated
• ½ small onion, finely diced
• 1 teaspoon olive oil
• 1 cup grated cucumber
• 8 ounces plain non-fat Greek yogurt
• ½ cup grated cucumber, squeezed of all excess moisture with a paper towel
• 1 small garlic clove, grated (or if you dont love the taste of garlic ½ or ¼ small clove)
• 2 teaspoons lemon juice
• ¼ teaspoon salt
• ¼ teaspoon fresh dill
• 1 teaspoon olive oil
• Chopped tomatoes
• Boston or butter lettuce

Directions

• Preheat oven to 400 degrees. Line a baking sheet with silpat or parchment paper.
• In a bowl, use your hands to combine ground chicken, dried rosemary, oregano, garlic, grated and diced onion, and olive oil. Use a small ice cream scoop to form mixture into heaping tablespoon meatballs. Line up on baking sheet. Bake until golden brown and cooked through, about 15 minutes.
• While the meatballs cook make the tzatziki sauce by combining all ingredients in a small bowl. Set aside.
• To assemble, put a small amount of sauce on the bottom of each lettuce, top with two to three meatballs and finish with more sauce. Garnish with chopped tomatoes.