Greek Chicken Pita Wraps with Tzatziki and Cucumber Salad
Equipment
- Large skillet
- Mixing bowls
- Knife
Ingredients
- 1 lb boneless skinless chicken breasts, cut into strips
- 3 tbsp olive oil, divided
- 2 lemons, juiced and divided
- 3 garlic cloves, minced
- 2 tsp dried oregano, divided
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 pita breads
- 1 cup plain Greek yogurt
- 1 large cucumber
- 2 tbsp fresh dill, chopped
- 2 tomatoes, diced
- 1/4 red onion, thinly sliced
- 1/2 cup feta cheese, crumbled
Instructions
- In a bowl, toss the chicken strips with 2 tablespoons olive oil, juice of one lemon, 2 minced garlic cloves, 1 teaspoon oregano, salt, and pepper.
- Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 6 to 8 minutes, stirring occasionally, until lightly browned and cooked through.
- While the chicken cooks, grate half the cucumber and slice the remaining half. In a small bowl, stir together the Greek yogurt, grated cucumber, remaining minced garlic clove, dill, and juice of half a lemon to make the tzatziki.
- In another bowl, combine the sliced cucumber, diced tomatoes, red onion, feta, remaining tablespoon of olive oil, remaining lemon juice, and remaining teaspoon of oregano. Toss gently to make the cucumber salad.
- Warm the pita breads in a dry skillet or microwave for 20 to 30 seconds each. Fill each pita with cooked chicken and a spoonful of tzatziki. Serve the cucumber salad on the side.
Notes
Grate the cucumber for the tzatziki right before mixing so it stays fresh and releases less water into the yogurt. If you want to prep ahead, cook the chicken and make the tzatziki earlier in the day, then reheat the chicken gently in the skillet before assembling. The cucumber salad tastes best when tossed just before serving so the vegetables stay crisp.
Course: Main Course
Cuisine: Mediterranean
Equipment: Large skillet, Mixing bowls, Knife
Cuisine: Mediterranean
Equipment: Large skillet, Mixing bowls, Knife