I have mourned the loss of Zoe’s for far too long and realized we could have Zoe’s at home. Before I was gluten free, I would order the chicken roll ups almost every single time. These are easy to make in bulk in an air fryer, or you can make them fresh in a pan. Either way, they are delicious. If you have a gluten consumer in your house, just use regular tortillas, but for mine I used Siete’s almond flour tortillas.
This recipe is different than most of mine because you have almost three separate steps and recipes but you can easily scale the concept to bulk prep them. They also will freeze well for stocking your freezer with a grab and go lunch. I realize this one takes a little bit more time to prep, but you can really intentionally scale it to a lot of food because the chicken will really stretch.
1 lb chicken breast
Feta cheese
2 yellow onions
One tomato chopped (Or chop cherry tomatoes)
Pack of tortillas (I used Siete almond flour)
tzatziki sauce
1 cup Yogurt
1/2 cup grated cucumber
1 tbl lemon juice
1 tsp garlic paste
1/4 tsp salt
1 1/2 tsp dill
Cook your chicken breasts
All you need is some simple grilled chicken breasts. I marinate them in: olive oil, salt, pepper and garlic. You could follow my instant pot chicken method, but grilled chicken is best for taste.
My husband preps chicken in bulk on our Blackstone, but you could also use a cast iron skillet or indoor griddle. Depending on your thickness of chicken:
Thigh: Cook for 7 minutes, flip, cook for 6 minutes
Thick breast: Cook for 8 minutes, flip, cook for 7 minutes
Thin Breast: Cook for 5 minutes, flip, cook for 4 minutes
The goal is to reach an internal temperature of 165F. I highly recommend having a reliable meat thermometer. It’s a game changer to not be scared of undercooking chicken.
Make your tzatziki sauce
1 cup Yogurt
1/2 cup grated cucumber
1 tbl lemon juice
1 tsp garlic paste
1/4 tsp salt
1 1/2 tsp dill
Grate your cucumber. I use a rotary grater first and then strain the water with a paper towel.
Put all the ingredients in a blender or food processor and blend. I don’t want any cucumber chunks in my tzatziki sauce.
Store in the fridge.
Caramelize the Onions
Caramelizing the onions is probably your longest and most tedious step but totally worth it. I found that two onions made a nice amount to bulk prep these for the week.
All you need to do is chop two onions and cook them on about medium until they have fully caramelized. I cooked mine in a little bit of butter for flavor but use your oil of choice. You can’t skimp on this step and will take around 30 minutes to do. The great news is you can be doing other tasks in the kitchen while keeping an eye on the onions and stirring every few minutes.
Two ways you can prep these rolls up. The first way is to store everything in separate containers and assemble the wraps with:
chicken
feta
caramelized onions
chopped tomatoes
drizzle of tzatziki sauce
Then over a medium pan with the seam down, heat up your wraps enough to seal the seam and make it slightly brown.
OR
You can assemble a bunch at once and cook them in an air fryer with the seam down at 400F for 5-7 minutes.
OR
You can assemble without cooking and freeze on a baking sheet seam down for a few hours and transfer to a freezer safe bag.
Such a versatile recipe with so many options because it is mainly assembling separate components
