Greek Chicken Wraps
Time: 1 hour
Yield: 6 servings
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!
In a gallon-sized zip-top bag or shallow dish, combine the olive oil, lemon juice, garlic, oregano, 1/2 teaspoon of the salt, and freshly cracked pepper.
Add the chicken thighs to the marinade, closing the top of the bag. Massage the ingredients to combine.
Let the chicken marinate for 30 minutes in the fridge.
While the chicken is marinating, in a small bowl combine the Greek yogurt, dried dill, lemon juice, and 1/4 teaspoon of the salt. Set the sauce aside.
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.
After the chicken has marinated, heat a skillet over medium heat.
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.
Transfer the cooked chicken to a cutting board to rest for 5 minutes before slicing.
Smear each flatbread, pita, or tortilla with 2 tablespoons of hummus.
Pile sliced cooked chicken on the hummus-smeared bread.
Top with tomatoes, cucumbers, and onion to taste.
Add a few dollops of the dill yogurt sauce, wrap the bread around the filling, and serve!