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Greek Chicken Wraps
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Ingredients
0 of 16 gathered
Step by step
Method
4 steps
- 1
Whisk ¼ cup olive oil, 2 tablespoons lemon juice, 2 minced garlic cloves, 1 teaspoon dried oregano, ¾ teaspoon kosher salt, and ½ teaspoon black pepper. Toss with 1½ pounds boneless chicken thighs and rest 15–30 minutes.
- 2
Heat a grill pan or skillet over medium-high. Cook the chicken 5–7 minutes per side, turning once, until browned and the thickest piece reaches 165°F. Rest 5 minutes, then slice.
- 3
Stir 1 cup Greek yogurt with ½ grated cucumber, 1 tablespoon lemon juice, 1 minced garlic clove, 2 tablespoons chopped dill, and a pinch of salt. Squeeze excess water from the cucumber first so the sauce stays thick.
- 4
Warm 4 large pitas for 30–45 seconds. Fill each with chicken, tzatziki, diced tomato, cucumber, sliced red onion, and crumbled feta. Fold the bottom up and the sides in, then serve.