Greek Chicken Avocado Eggrolls with Tzatziki Sauce

I tried to do things a little differently today and do some deep studying before I hopped into the kitchen. I studied the Joy of Cooking which has 4500 different recipes inside of this book. It is broken down into cultures and also has information on different cooking skills such as roasting and pickling. It’s definitely one of the holy grails of cooking in my opinion.

So today I decided to make Greek Chicken Avocado Egg Rolls with Tzatziki sauce. The Tzatziki sauce recipe was found on page 567 of the Joy of Cooking.

The egg rolls will include pan fried chicken breast seasoned in Greek seasoning, fresh avocados, and uncooked spinach. Then it’ll be rolled and air fried so we can get those crispy textures that I think I missed the first time while baking.

For the sauce:

  • 1 cup of plain yogurt (I got two Greek yogurts plain from Harris Teeter for $.79 each)
  • 1/2 cucumber peeled
  • 1 tablespoon of olive oil
  • 1 tablespoon of chopped dill
  • 1 tablespoon of chopped mint (mine was fresh from the backyard. One of the easiest to grow in my opinion because it grows like a weed and comes back every summer.)
  • 1 tablespoon of lemon juice
  • 1 garlic clove minced
  • 1/2 tsp of salt

Combine it all into a blender until it’s a smooth consistency. Don’t forget to add the salt as well. Or omit the salt if you are on a no salt diet. It should look like below.

For the chicken:

  • 2 Boneless Skinless Chicken Breasts
  • 1 tablespoon of garlic powder
  • 1 tablespoon of basil
  • 1 tablespoon of oregano (a good alternative for the basil and oregano is using Italian seasoning mix if you have that.)
  • 1 1/2 teaspoons of salt
  • 1 1/2 teaspoons of black pepper
  • 1 1/2 teaspoons of parsley
  • 1 1/2 teaspoons of rosemary (also a great plant to grow)
  • 1 1/2 teaspoons of thyme
  • 3/4 teaspoon of nutmeg

Season the chicken and let it marinate for an hour in the fridge.

On medium high heat, add about 1 tablespoon of olive oil to the pan and a 1/2 a tablespoon of butter. Lay the chicken breast flat into the pan and let it cook until golden brown on both sides and cooked thoroughly  on the inside. 

After the chicken is throughly cooked, take it off of the heat and let it rest. 

For the egg rolls you’ll need egg roll wrappers, two avocado chopped and sprinkled with the juice of half of a lemon. Pictured below is fresh spinach, avocado, egg roll wrappers, the greek chicken and water for sealing the wrappers. 

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To assemble the wrappers, you can either look on the back of the wrapper or set them diagonally and align your food with it. Roll the bottom of the wrapper up and move the sides in and seal the wrapper with water.

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Once you have all your rolls nicely wrapped (I’m still working on sealing mine perfectly), I popped mine into the air fryer for 10 minutes on 350 degrees, and they reached the crispness I wanted.

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You can also bake them in the oven until they reach your perfect crispness, or pan fry them, or fry them. The choice is yours. 

With the leftover chicken and avocados, I used the spinach and made a salad. I also included pickled cucumbers. The cucumbers were pickled in apple cider vinegar, thyme, and dill. The same amount that was used above. 

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And there you have it. Greek Chicken and Avocado Eggrolls with salad and Tzatziki sauce.

Try it out and tell me how you like it!

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