Snacks-to-go: chicken finger packets

Yield: 5 servings

Measure Ingredient
2 tablespoons Soy sauce
1 tablespoon Dijon mustard
¼ teaspoon Pepper
1 cup Tzatziki [below]
5 Tortillas, 7-inch
5 Boston lettuce leaves, or leaf lettuce
1 Sweet red or green pepper
1⅓ cup Plain yogurt
English cucumber
½ teaspoon Salt
2 teaspoons Olive oil
2 teaspoons Lemon juice
1 Garlic clove, minced
¼ teaspoon Pepper


Tip: instead of preparing Tzatziki sauce, you can buy it or make a substitute of ⅔ cup plain yogurt or ⅓ 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 ½-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 centre 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 centre, then overlap with opposite side. Wrap tightly in plastic wrap.

[Packets can be refrigerated for up to 3 hours.) Tzatziki: Per 2 tb: about 40 calories, 2 g protein, 2 g fat, 3 g carbohydrate

Chicken Finger Packets Per serving: about 305 calories, 28 g protein, 7 g fat, 32 g carbohydrate excellent source calcium, good source iron.

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

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