Categories: Sandwiches/Wraps
Ingredients
- 2 large skinless, boneless chicken breasts (about 1 1/2 – 1 3/4 pounds total), cut into small bite-size chunks
- • Olive oil
- • Zest of 1 lemon
- • 1 tablespoon of lemon juice
- • 1 teaspoon salt
- • 1/2 teaspoon black pepper
- • 6 cloves garlic, pressed through garlic press
- • Pinch paprika
- • 1 tablespoon chopped, fresh oregano leaves
- • Easy Tzatziki Sauce (recipe below)
- • Pita or flatbread wraps
- • Sliced cucumbers
- • Sliced red onion
- • Sliced tomatoes
- • Feta crumbles, for garnish, if desired
- • Extra oregano leaves, mint, or dill for garnish, if desired
- Easy Tzatziki Sauce Ingredients:
- • 3 large Persian cucumbers, finely grated and squeezed very well of liquid through a fine sieve/strainer
- • 2 cups plain Greek yogurt (at least 2%, or full-fat)
- • 4 medium garlic cloves, pressed through garlic press
- • 1/2 teaspoon salt
- • 1/4 teaspoon black pepper
- • 1/2 teaspoon lemon zest
- • 1 teaspoon lemon juice
- • 1 tablespoon chopped dill
- • 1 teaspoon chopped mint leaves
Directions
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-Add the chicken pieces to a large bowl along with a couple of tablespoons of the olive oil, plus the rest of the ingredients up to and including the chopped oregano leaves, and allow to marinate for about 20 minutes, or even overnight, if doing ahead; once marinated, thread the chicken equally onto 8 bamboo skewers (that have been soaked in water for a few minutes).
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-Heat a grill pan over high heat, and once hot, add in a few of the chicken kebabs and grill on each side until golden-brown, juicy, and cooked through, roughly 10 minutes total; allow to rest for several minutes.
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-Assemble your wrap by spreading a generous amount of the tzatziki sauce over the pita or flatbread wrap, then add some sliced cucumber, red onion and tomato, followed one of the grilled chicken kebabs (slide the chicken off the bamboo skewer and onto the wrap); sprinkle over a bit of feta cheese, if using, and a light sprinkle of fresh herbs.
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Easy Tzatziki Sauce
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Add the well-squeezed out grated cucumber to a bowl, along with the rest of the ingredients, and fold together until well-blended; use immediately, or, keep covered and in the fridge until ready to use. (Sauce is good for a few days.)