Greek Chicken Wrap
We loved these Greek chicken wraps so much we ate them every week for a while, and they never got old. Fresh, full of flavor, and easy to customize, they’re perfect for spring and summer dinners, the whole family can build their own way.
Ingredients
Ingredients For the Marinated Chicken
- 2 pounds chicken breast about 4-6 chicken breast depending on size
- 3/4 cup olive oil
- 1 tablespoon Greek seasoning Greek Freak is my favorite Greek seasoning
- ½ teaspoon garlic powder
- 1 tablespoon lemon juice
- ½ teaspoon salt
- ¼ teaspoon pepper
Ingredients For The Garlic Yogurt Sauce
- 5.3 ounces Greek yogurt plain unsweetened, or about 2/3 cup
- 1 teaspoon lemon juice
- 1 teaspoon Greek seasoning
- ¼ teaspoon garlic powder
- ⅛ teaspoon salt or just a small pinch
Ingredients For The Wrap
- 8 medium pita breads
- 1 medium cucumber diced, at least thinly sliced and quartered, but large cucumbers the slices may need to be cut into 6 pieces.
- 1 pint cherry tomatoes diced
- ½ medium red onion diced
- 6-8 cups lettuce shredded
Instructions
Making The Greek Marinated Chicken
- Slice each chicken horizontally into two thin but even slices. Place the chicken in a large gallon size zip-top bag.
- Add olive oil, one tablespoon of Greek seasoning, ½ teaspoon garlic powder, lemon juice, salt and pepper to the zip-top bag. Close and shake the bag well so the chicken is well coated in the marinade. Let the chicken sit in the marinade in the refrigerator for at least 30 minutes.
- Remove the chicken from the marinade. Lightly oil the grill, grill pan or large skillet. Turn on a grill or heat a grill pan to medium high heat. Grill over medium high heat for 4-5 minutes on each side or until the chicken reaches 165 degrees when measured with a meat thermometer. Let the chicken rest for at least five minutes, then slice into pieces.
Making The Yogurt Sauce
- Pour the Greek yogurt into a small bowl. Add 1 teaspoon lemon juice, 1 teaspoon Greek seasoning, ½ teaspoon garlic powder and ¼ teaspoon of salt. Mix well then set to the side.
Making The Wraps
- Warm the pita bread in the microwave for about 20-30 seconds or in the toaster oven for 30 seconds until just warm.
- To each pita add chicken, lettuce, diced cucumber, diced tomato, lettuce and a drizzle of yogurt sauce. Alternatively, we often serve these family style and everyone assembles their own with their favorite toppings. Roll each wrap, then eat and enjoy! I find they are easiest to roll if you lay out a piece of parchment paper or foil, and use that to help you keep the wrap together while you eat. If you skip wrapping them, they are more likely to be harder to hold.
Nutrition
Calories: 502kcal | Carbohydrates: 38g | Protein: 33g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.01g | Cholesterol: 74mg | Sodium: 634mg | Potassium: 781mg | Fiber: 3g | Sugar: 4g | Vitamin A: 629IU | Vitamin C: 19mg | Calcium: 111mg | Iron: 2mg