Greek chicken wraps

5 from 1 vote
Prep Time: 40 minutes
Cook Time: 15 minutes
Total Time: 55 minutes
Servings: 6

Ingredients

FOR THE CHICKEN

  • ¼ cup olive oil
  • 1 lemon, zest and juice
  • 3 cloves garlic, minced
  • 2 teaspoons Greek seasoning
  • 6 boneless skinless chicken thighs (about 2 lbs.)

FOR YOGURT DILL SAUCE

  • ½ cup plain Greek yogurt
  • 2 teaspoons fresh dill, finely chopped
  • 1 tablespoon lemon juice
  • Kosher salt and cracked black pepper

FOR THE WRAP

  • 1 pint grape tomatoes
  • 1 cucumber
  • ¼ red onion
  • cup feta cheese, crumbled
  • 6 tortillas
  • 1 (10 oz.) container hummus

Instructions

  • In a large zip top bag or shallow dish combine ¼ cup oil, zest and juice from 1 lemon , 3 cloves minced garlic, and 2 teaspoons Greek seasoning. Add 6 chicken thighs, close the top of the bag, and massage the ingredients to combine. Let the chicken marinate for at least 30 minutes or up to 12 hours.
  • While the chicken is marinating, prepare the Yogurt Dill Sauce. In a small bowl combine ½ cup yogurt, 2 teaspoons chopped dill, 1 tablespoon lemon juice, and a pinch salt and pepper. Set the sauce aside.
  • Slice 1 pint tomatoes in half and dice 1 cucumber; season with salt and pepper. Thinly slice ¼ red onion.
  • Cook marinated chicken in a large skillet or on the grill over medium heat for about 5-7 minutes per side, or until well browned and cooked through (165°F). Transfer the cooked chicken to a cutting board to rest for 5 minutes before slicing.
  • To build the wraps, spread 6 flatbreads with 2 tablespoons hummus, pile some sliced chicken on top, then top with a handful of tomatoes, cucumbers, and sliced onion. Dollop with the yogurt sauce, wrap the flatbread around the filling ingredients and enjoy.

SERVING SUGGESTIONS

  • Serve with oven roasted fries or sweet potato fries to complete this meal.

SWAP SUGGESTIONS

  • Protein: Chicken thighs can be swapped for chicken breasts – just increase the cook time until the chicken is fully cooked to 165°F.
  • Vegetarian: Substitute chicken for 1 can chickpeas. Warm chickpeas in a skillet over medium-high heat with oil, garlic, lemon juice, and 1 teaspoon Greek seasoning.
  • Gluten-Free: Select a gluten-free wrap or flatbread for serving. Alternatively, omit the wrap and serve as a salad over greens.
  • Other: Substitute the cooked chicken for a shredded rotisserie chicken with a squeeze of lemon juice and ½ teaspoon Greek seasoning.

MAKE AHEAD

  • Make Yogurt Dill Sauce and slice cucumbers and onions.  Store in separate airtight containers in the refrigerator for up to 4 days.

Nutrition

Calories: 370kcal | Carbohydrates: 23g | Protein: 29g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 116mg | Sodium: 429mg | Potassium: 647mg | Fiber: 3g | Sugar: 5g | Vitamin A: 774IU | Vitamin C: 24mg | Calcium: 148mg | Iron: 3mg