Greek Chicken Wraps (Print Version)
# Ingredients:
→ Chicken Marinade
01 -
3 garlic cloves, chopped finely
02 -
1/2 tsp cumin powder
03 -
1 tsp ground paprika
04 -
Season with black pepper and a pinch of salt
05 -
680g boneless chicken (thighs or fillets)
06 -
Juice squeezed from one lemon
07 -
60ml extra virgin olive oil
08 -
2 tsp oregano (dried)
→ Cucumber Tzatziki
09 -
A pinch of salt and pepper
10 -
1 tbsp of fresh dill, chopped up
11 -
1 garlic clove, finely minced
12 -
1 tbsp of olive oil
13 -
A grated, well-drained cucumber (half of one)
14 -
250ml plain yogurt (Greek style)
15 -
A tablespoon of lemon juice
→ Assembly
16 -
As much shredded lettuce as you like
17 -
Optional: 50g of crumbled feta
18 -
A handful of cherry tomatoes cut in half
19 -
4-6 toasted pita breads
20 -
Half a red onion, sliced thin
# Instructions:
01 -
Toss olive oil, lemon juice, minced garlic, oregano, paprika, cumin, and seasoning (salt & pepper) into a large bowl. Mix it up, then add in the chicken to thoroughly coat. Cover and stash it in the fridge for at least 30 minutes or up to 4 hours.
02 -
Mix the yogurt, grated and squeezed cucumber, minced garlic, dill, lemon juice, olive oil, and some salt and pepper in a bowl. Let it sit in the fridge for 20 minutes or more so the flavors really come together.
03 -
Heat up your grill pan or skillet on medium-high. Cook the chicken for about 4-5 minutes on each side until it’s golden and reaches at least 165°F inside. Let it chill for 5 minutes, then slice it up into strips.
04 -
Grab a warm pita bread, spread a good scoop of tzatziki across it. Pile it high with chicken slices, halved cherry tomatoes, thinly sliced onions, some shredded lettuce, and feta crumbles if you want.