For t sauce:
1 English cucumber peeled, seeded, and finely diced or shredded
1 cup of unflavored yogurt (you can use low fat or Greek style)
6-8 cloves of garlic finely minced (you can increase or decrease the garlic)
Kosher salt to taste
Black pepper to taste
Fresh dill finely chopped (this can be optional)
Combine all ingredients, cover and refrigerate for at least an hour (overnight preferred).
For the filling:
1 LB ground turkey or chicken
2 zucchini diced
1 onion finely diced
1 tomato finely diced
1 tbsp Olive oil
2 tbsp garlic powder
1tsp black pepper
1 tsp salt
1 tsp paprika
1/4 cup white wine
*1 tsp dried oregano (optional)
*lemon juice (optional)
In a large sauté pan heated to medium-high heat add olive oil and sauté the onions, zucchini, and tomato. As vegetables become soft add spices and stir. As the veggies start to change color, push to side of pan, raise heat to high, and add turkey or chicken. Allow meat to brown, and then stir with vegetables. Continue to stir, and drop heat to medium, and add wine. Cover, and allow to cook for about five to ten minutes. After this time,check to make sure meat is cooked, turn off heat and add lemon juice.
Serve in a flour tortilla, garnished with fresh tomato slices, and tsatziki sauce.
