greek chicken wraps

5 from 1 vote

Prep Time: 40

Cook Time: 15

Total Time: 55

Servings:

In a large resealable bag or shallow dish combine ¼ cup of olive oil, zest and juice of 1 lemon , 3 cloves of minced garlic (or 3 frozen garlic cubes), and 2 teaspoons of Greek seasoning. Add 6 boneless skinless 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 of Greek yogurt, 2 teaspoons finely chopped fresh dill, 1 tablespoon lemon juice, and a pinch of salt and pepper. Set the sauce aside.
Slice 1 pint of grape tomatoes in half and dice 1 cucumber and season with salt and pepper. Thinly slice ¼ of a red onion (use this tip to take the sharp bite out of the onion).
After the chicken has marinated, cook the chicken thighs in a large skillet or on the grill over medium heat for about 5-7 minutes on each 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 each flatbread with a couple tablespoons of 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.

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 a 14 oz. can of chickpeas/Garbanzo beans. Warm chickpeas in a skillet over medium-high heat with olive oil, one clove of garlic, lemon juice, and 1 teaspoon of Greek seasoning.
Other: Substitute the cooked chicken for a shredded rotisserie chicken with a squeeze of lemon juice and ½ teaspoon Greek seasoning.