GINGER CHICKEN LETTUCE WRAPS WITH TZATZIKI SAUCE

What I screw still much than humans cookery is mixing cuisines together to create a completely new sapidity. In this recipe I chose to have Asiatic and Greek flavors to conflate the primo of both worlds together in the taxon of cowardly lettuce wraps. An Asian-inspired infuse makes for moist wuss, which you can rightful toss on the restaurant. An undemanding Greek-inspired tzatziki dip comes together in transactions. It's all conjunctive using lettuce lettuce as a move, plus composed cucumbers and nutty benne seeds as a dress.

Ingredients

For the Marinated Chicken:

• 4 chicken breasts or 8 chicken thighs, cut up in chunks
• 1/2 cup soy sauce or tamari sauce
• 2 teaspoons ginger powder
• 1 tablespoon olive oil
• 1/4 tsp pepper

For the Tzatziki:

• 1/4 cup finely diced cucumbers
• 1 clove minced garlic
• 1 teaspoon dried dill
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup plain greek yogurt

Also needed:

• Whole romaine lettuce leaves, about 8-10
• Sliced cucumbers, about 30 slices

Instructions

1. Combine soy sauce, ginger, olive oil, and pepper in a bowl. Toss with chicken, cover and place in the fridge for at least 30 minutes to marinate.
2. While chicken is marinating, immerse bamboo skewers in water to soak to lessen the chance of burning the skewers when on the grill.
3. Finely dice 1/4 cup cucumbers.
4. Combine diced cucumbers with garlic, dill, salt, pepper, and yogurt. Stir gently to combine. Place in fridge until time to serve.
5. Heat grill to medium heat.
6. Slide approximately 5-7 pieces of chicken onto each skewer and place on the grill. The olive oil in the marinade eliminates the need to oil grill.
7. Cook for 5 minutes each side, until chicken is cooked through.
8. Arrange romaine leaves on a plate, top with sliced cucumbers, chicken, and tzatziki. Finally, garnish with sesame seeds.
9. After serving, use a fork to remove skewer from the chicken.

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