Description
Delicious and refreshing Greek Chicken Wraps served with homemade Tzatziki sauce, packed with fresh veggies, tender marinated chicken, and creamy hummus, perfect for a healthy and flavorful meal.
Ingredients
Scale
Marinade and Chicken
- 1/4 cup extra virgin olive oil
- 1/4 cup fresh lemon juice
- 3 cloves garlic, minced
- 1/2 Tablespoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 medium boneless, skinless chicken breasts, cut into 1-inch pieces
Vegetables and Wrap Fixings
- 2 Roma tomatoes, chopped
- 1 small cucumber, sliced
- 1/4 small red onion, diced
- 6 pieces flatbread
- 1 container (10 ounces) hummus
Tzatziki Sauce
- 1 cup plain Greek yogurt
- 1/2 small fresh cucumber, peeled, deseeded, drained and chopped
- 2 cloves garlic, minced
- 1 ½ teaspoons freshly squeezed lemon juice
- 1 Tablespoon fresh chopped dill
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
Instructions
- Make the marinade: In a large bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper until well combined to create the flavorful marinade.
- Marinate the chicken: Add the chicken pieces to the marinade, ensuring they are well coated. Cover the bowl and refrigerate for at least 1 hour, up to 6 hours, to tenderize and infuse flavor.
- Prepare the veggies: Chop the Roma tomatoes, slice the cucumber, and dice the red onion. Combine all the veggies in a medium bowl and set aside for assembling the wraps.
- Drain the cucumber for Tzatziki: Peel and deseed the small cucumber, then roughly chop it. Lightly salt the pieces and place them in a colander with plates resting on top. Let it sit for 30 to 40 minutes to draw out excess moisture. Afterward, pat dry with paper towels.
- Cook the chicken: Remove chicken from the marinade, discarding the leftover marinade. Heat a large non-stick skillet over medium-high heat and cook the chicken pieces, stirring occasionally, until thoroughly cooked and nicely browned.
- Make the Tzatziki sauce: In a blender, combine the plain Greek yogurt, drained cucumber, minced garlic, lemon juice, chopped fresh dill, salt, and pepper. Blend well until smooth, then transfer to a bowl, cover, and chill in the refrigerator for 1 to 2 hours to let flavors meld.
- Warm the flatbreads: Heat the flatbreads in the microwave until warm and pliable, ready for assembling.
- Assemble the wraps: Place each warm flatbread on a plate. Spread hummus over the flatbread, add cooked chicken pieces, top with the mixed veggies, and finish with a generous spoonful of chilled Tzatziki sauce. Serve immediately and enjoy the vibrant tastes of Greece!
Notes
- Marinating the chicken for longer (up to 6 hours) enhances the flavor and tenderness.
- Draining the cucumber properly is essential to avoid watery Tzatziki sauce.
- Flatbreads can be warmed on a skillet if a microwave is not available.
- Leftover Tzatziki sauce can be stored in the fridge for up to 3 days.
- For a spicier twist, add a pinch of cayenne pepper to the marinade or sauce.
