Greek Chicken Wraps have a tender wrap of pita surrounding chicken for a convenient to-go lunch. But not just any chicken! Greek Chicken Wraps has chicken marinated in rich tangy Greek yogurt with plenty of citrus and olive flavoring: it’s the kind of chicken that you’ll be savoring long after the last bite! These are perfect for preparing ahead of time so you always have lunch ready!
Ingredients
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 3 cloves garlic, minced
- 1/2 tablespoon dried oregano
- 3/4 teaspoon salt, divided
- freshly cracked pepper, to taste
- 6 chicken thighs, boneless and skinless
- 1/2 cup plain Greek-style yogurt
- 1/2 teaspoon dried dill
- 1 tablespoon lemon juice
- 1/4 red onion, thinly sliced
- 6 pieces flatbread, pita, or tortillas
- 1 (10 ounce) container hummus
- 1 pint grape tomatoes, sliced into halves
- 1 cucumber, diced
Directions
Step 1 –In a gallon-sized zip-top bag or shallow dish, combine the olive oil, the lemon juice, the garlic, the oregano, 1/2 teaspoon of the salt, and the freshly cracked pepper.
Step 2 –Add the chicken thighs to the marinade, closing the top of the bag. Massage the ingredients to combine.
Step 3 –Let the chicken marinate for 30 minutes in the refrigerator.
Step 4 –While the chicken is marinating, in a small bowl combine the Greek yogurt, the dried dill, the lemon juice, and 1/4 teaspoon of the salt. Set the sauce aside.
Step 5 –Place the red onion in a bowl of ice water and let it soak for about 5-10 minutes. This helps to take the sharp edge off the flavor.
Step 6 –After the chicken has marinated, heat a skillet over medium heat.
Step 7 –Add the chicken thighs to the skillet until well browned and cooked through, about 5-7 minutes on each side. Cook the chicken in two batches to prevent overcrowding the skillet, which will prevent browning.
Step 8 –Transfer the cooked chicken to a cutting board to rest for 5 minutes before slicing.
Step 9 –Smear each of the flatbreads with 2 tablespoons of the hummus.
Step 10 –Pile sliced cooked chicken on the hummus-smeared flatbread.
Step 11 –Top with the tomatoes, the cucumbers, and the onion.
Step 12 –Add a few dollops of the dill yogurt sauce, wrap the flatbread around the filling, and serve!
