Mediterranean Chicken Wrap with Roasted Tomatoes

Hello Harvesters!

This week’s gorgeous recipe from Friend of PCH Kayla Waldorf is for a Mediterranean entree for lunch or dinner. You can use the tomatoes, fennel, and cucumber from this week’s harvest box to cook up a meal that will impress your friends and family and nourish them too! It’s making me hungry just writing about it.

Make sure to check out our online marketplace this week, as we have some extra California garlic that we are selling for our customers. Pick some up to make this recipe!

Slow Roasted Tomato and Chicken Pita with Fennel Tzatziki

DSC_0167

Make Roasted Tomatoes 3 hrs ahead of serving.

 

Roasted tomatoes

4 medium tomatoes (you want them all to be roughly the same size)

1-2 Tbsp. olive oil

1 clove of garlic, thinly sliced

1 tsp. salt

1 tsp. sugar

 

Preheat oven to 300 degrees, cover baking sheet with tin foil and top with parchment (if you have both, otherwise tin foil is fine) and distribute olive oil on bottom of pan. Halve the tomatoes through their equator (not through the stem) and lay center-up in pan. Make sure they are sitting in the olive oil. Sprinkle sugar and salt over tomatoes, and lay a few slices of garlic on top. Place in oven for about 3 hours until tomatoes are reduced in size and look a bit crisp on the outside (avoid charring and make extra for future use!).

 

Garlic Fennel Tzaziki

8 oz full fat Greek yogurt

1 tsp. red wine vinegar

1 cup cucumber, peeled, seeded, and diced

¼ cup fennel bulb, finely diced

1.5 tsp. chopped fennel leaf

1 clove garlic, crushed

1.5 tsp. salt

 

Combine yogurt, vinegar, garlic, and salt in bowl. Peel and chop cucumber and finely chop fennel leaf and bulb. Combine with yogurt mixture.

 

To prepare prior to serving:

 

2 tbsp. olive oil

1 lb. boneless, skinless chicken thighs, chopped

¼ tsp. oregano

Salt and pepper to taste

½ onion (red or white) cut into very thin strips

4 tortillas (or pita if you prefer), heated

 

Chop chicken into 2 inch pieces and bring skillet to medium-high heat coated in about 2 tbsp. olive oil. Lay in chicken pieces and sprinkle with a hefty amount of salt and pepper and add the oregano. Once chicken has begun to brown, flip over and sprinkle with more spices. Cover with lid and let cook for about 10 minutes until pinkness in the center is gone.

Warm pita and serve everything on the table, allowing guests to fill their own sandwich. Enjoy!

DSC_0170

Original recipe by Kayla Waldorf

Sign up for organic produce delivery today!