Snacks-To-Go: Chicken Finger Packets

Recipe Ingredients

2 tablespoons	30ml	Soy sauce
1 tablespoon	15ml	Dijon mustard
1/4 teaspoon	1.3ml	Pepper
1 cup	237ml	Tzatziki [below]
5		Tortillas - 7-inch
5		Boston lettuce leaves - or
		Lettuce
1		Sweet red or green pepper
		Tzatziki
1 1/3 cups	315ml	Plain yogurt
1/3		English cucumber
1/2 teaspoon	2.5ml	Salt
2 teaspoons	10ml	Olive oil
2 teaspoons	10ml	Lemon juice
1		Garlic clove - minced
1/4 teaspoon	1.3ml	Pepper

Recipe Instructions

Tip: instead of preparing Tzatziki sauce, you can buy it or make a substitute of 2/3 cup plain yogurt or 1/3 cup light mayonnaise.

Tzatziki: Line sieve with double thickness of cheesecloth; set over bowl. Add yogurt; refrigerate to drain for at least 3 hours or up to 24 hours or until reduced to about 1 cup.

Peel and grate English cucumber into another sieve; sprinkle with half of the salt. Let drain for 1 hour.

In small bowl, stir together drained yogurt and English cucumber, remaining salt, oil, lemon juice, garlic and pepper. [makes 1 cup] Chicken Finger Packets:

Cut chicken into 3x 1/2-inch strips. In bowl, stir together soy sauce, mustard and pepper; add chicken and toss to coat well. Arrange on foil-lined baking sheet; broil for 5-7 minutes or until chicken is no longer pink inside.

Spread about 3 tb tzatziki over each tortilla. Evenly divide chicken among tortillas, arranging vertically in center of tortilla and leaving 1-inch border uncovered at bottom. top chicken with lettuce leaf; arrange sweet pepper vertically over top. fold up border over filling; fold 1 side into center, then overlap with opposite side. Wrap tightly in plastic wrap.

[Packets can be refrigerated for up to 3 hours.)

Source:
Canadian Living magazine, Jan 95 Presented in article by Riki Dixon "Portable Meals: Snacks to Go"

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