Description
These Greek Chicken Wraps with homemade Tzatziki Sauce are a fresh, flavorful Mediterranean-inspired meal perfect for a quick lunch or dinner. Marinated chicken breasts are pan-cooked to juicy perfection, complemented by crisp vegetables, creamy hummus, and a refreshing yogurt-cucumber sauce, all wrapped in warm flatbread.
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
- 2 Roma tomatoes, chopped
- 1 small cucumber, sliced
- 1/4 small red onion, diced
Additional Components
- 6 pieces flatbread
- 1 container (10 ounces) hummus
Tzatziki Sauce
- 1 cup plain Greek yogurt
- 1/2 small fresh and firm cucumber, drained (see instructions below)
- 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
- Marinate the Chicken: In a large bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper. Add the chicken pieces to the marinade, cover the bowl with plastic wrap, and refrigerate for at least 1 hour or up to 6 hours to infuse the flavors.
- Prepare the Vegetables: Chop the Roma tomatoes, slice the cucumber, and dice the red onion. Combine all the cut vegetables in a medium bowl, stir gently to mix, and set aside until ready to assemble the wraps.
- Cook the Chicken: Remove the chicken from the marinade, discarding any leftover marinade. Heat a large non-stick skillet over medium-high heat, then add the chicken pieces. Stir frequently and cook until the chicken is fully cooked through and no longer pink inside, about 7 to 10 minutes.
- Warm the Flatbreads: Place the flatbreads individually on a microwave-safe plate and warm in the microwave for about 20 to 30 seconds or until soft and pliable.
- Drain the Cucumber for Tzatziki: Peel the cucumber, cut off the ends, and slice it lengthwise in half. Use a spoon to scoop out the seeds. Roughly chop the cucumber pieces and place them in a colander. Lightly sprinkle with 1/2 teaspoon salt, place the colander in the sink, and put two plates or a weight on top of the cucumber to press it. Let it drain for 30 to 40 minutes, then pat the cucumber dry with paper towels to remove excess moisture.
- Make the Tzatziki Sauce: Combine the drained cucumber, Greek yogurt, minced garlic, lemon juice, chopped fresh dill, salt, and pepper in a blender. Blend until smooth and creamy. Transfer the sauce into a bowl, cover, and chill in the refrigerator for 1 to 2 hours to allow flavors to meld.
- Assemble the Wraps: Lay each warmed flatbread flat on a plate. Spread a layer of hummus onto the flatbread, top with cooked chicken pieces and the mixed vegetables. Serve each wrap with a generous spoonful of chilled Tzatziki sauce on the side or drizzled on top. Enjoy your vibrant Greek Chicken Wraps!
Notes
- For best flavor, marinate the chicken for the full 6 hours if time allows.
- Draining the cucumber well is essential to prevent the Tzatziki sauce from becoming watery.
- You can substitute the flatbread with pita bread or wraps of your choice.
- Leftover sauce and chicken can be refrigerated for up to 2 days.
- Chilling the Tzatziki enhances its refreshing taste and thickens the sauce.
