Grilled chicken, creamy tzatziki, cucumber and feta in warm flatbread for a bright Mediterranean meal.
# Ingredient List:
→ Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 2 tablespoons extra-virgin olive oil
03 - 1 tablespoon fresh lemon juice
04 - 2 garlic cloves, minced
05 - 1 teaspoon dried oregano
06 - 1/2 teaspoon fine sea salt
07 - 1/4 teaspoon freshly ground black pepper
→ Tzatziki Sauce
08 - 1 cup plain Greek yogurt
09 - 1/2 medium cucumber, grated and excess moisture squeezed out
10 - 1 garlic clove, minced
11 - 1 tablespoon fresh dill, finely chopped
12 - 1 tablespoon fresh lemon juice
13 - 1 tablespoon extra-virgin olive oil
14 - Salt and freshly ground black pepper, to taste
→ Wrap Components
15 - 4 large flatbreads or whole wheat wraps (8–10 inch)
16 - 1/2 medium cucumber, thinly sliced
17 - 1 cup cherry tomatoes, halved
18 - 4 ounces feta cheese, crumbled
19 - 1/2 small red onion, thinly sliced
20 - 1 cup lettuce or baby spinach leaves, washed and dried
# How to Prepare:
01 - Combine 2 tablespoons olive oil, 1 tablespoon lemon juice, 2 minced garlic cloves, 1 teaspoon dried oregano, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a shallow dish. Add the chicken breasts and turn to coat evenly. Cover and refrigerate for 15 minutes to develop flavor.
02 - While the chicken marinates, place the grated, drained cucumber in a bowl with 1 cup Greek yogurt, 1 minced garlic clove, 1 tablespoon chopped dill, 1 tablespoon lemon juice and 1 tablespoon olive oil. Season with salt and pepper, stir until smooth, then chill for at least 15 minutes to allow flavors to meld.
03 - Heat a grill pan or skillet over medium-high heat until hot. Add the chicken and cook 6–7 minutes per side, or until an instant-read thermometer registers 165°F (74°C). Transfer to a cutting board and rest for 3 minutes, then slice thinly against the grain.
04 - Briefly warm the flatbreads in a dry skillet over low heat or in the microwave for 10–15 seconds to make them pliable. Keep them covered with a clean towel to retain warmth.
05 - Spread a generous layer of chilled tzatziki over each flatbread. Top with lettuce or spinach, sliced cucumber, halved cherry tomatoes, red onion, sliced grilled chicken and a sprinkle of crumbled feta. Fold the bottom up and roll tightly; secure with parchment or foil if desired.
06 - Serve immediately while the chicken is warm. Leftovers can be stored refrigerated in an airtight container for up to 2 days; keep tzatziki separate to prevent the bread from becoming soggy.
