Description
These Greek Chicken Wraps with homemade Tzatziki Sauce combine juicy marinated chicken, fresh vegetables, creamy hummus, and a tangy cucumber-yogurt sauce all wrapped in warm flatbread. Perfect for a satisfying Mediterranean-inspired meal that’s quick to prepare and packed with vibrant flavors.
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 Wraps
- 2 Roma tomatoes, chopped
- 1 small cucumber, sliced (plus 1/2 small fresh, firm cucumber for tzatziki)
- 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 and firm cucumber (peeled, seeded, 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
- Prepare Marinade and Chicken: In a large bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper. Add the chicken pieces to the marinade, cover, and refrigerate for at least 1 hour or up to 6 hours to allow flavors to infuse.
- Prepare Vegetables: Chop the tomatoes, slice the cucumber, and dice the red onion. Combine all the cut vegetables in a medium bowl and stir to mix, then set aside.
- Cook Chicken: Remove the chicken pieces from the marinade and discard the leftover marinade. Heat a large non-stick skillet over medium-high heat and cook the chicken pieces, stirring occasionally, until fully cooked through and no longer pink in the center (about 7-10 minutes).
- Warm Flatbreads: Warm the flatbreads in the microwave for about 20-30 seconds or until soft and pliable to make wrapping easier.
- Drain Cucumber for Tzatziki: Peel the cucumber and slice it in half lengthwise. Scoop out the seeds with a spoon. Roughly chop the cucumber, place in a colander, and sprinkle with 1/2 teaspoon salt. Put two plates on top of the cucumber to press gently and leave it in the sink for 30 to 40 minutes. Remove and pat dry thoroughly with paper towels to remove excess moisture.
- Make Tzatziki Sauce: Combine the drained cucumber, Greek yogurt, minced garlic, lemon juice, chopped dill, salt, and pepper in a blender or food processor. Blend until smooth and well combined. Transfer the sauce to a bowl and chill in the refrigerator for 1 to 2 hours before serving to let the flavors meld.
- Assemble Wraps: Place one warm flatbread on a plate. Spread a few spoonfuls of hummus over the flatbread. Add cooked chicken pieces, then top with the mixed fresh vegetables. Spoon a generous amount of chilled tzatziki sauce over the top. Roll up the flatbread to create a wrap and serve immediately. Enjoy your fresh Greek Chicken Wraps!
Notes
- Marinating the chicken for longer (up to 6 hours) enhances flavor and tenderness.
- Draining the cucumber well is crucial to prevent watery tzatziki sauce.
- Flatbreads can be warmed in a skillet or oven alternatively if preferred over microwave.
- Leftover tzatziki sauce can be stored in the refrigerator for up to 3 days.
- To make this meal gluten-free, substitute flatbreads with gluten-free wraps or lettuce leaves.
