Greek Chicken Flatbread Wraps with Garlic Yogurt Sauce

Ingredients

1. Greek chicken

• 600 g (1.3 lb) boneless, skinless chicken thighs or chicken breast

• 2 tbsp olive oil

• 2 tbsp lemon juice

• 3 cloves garlic, finely minced

• 1½ tsp dried oregano

• 1 tsp paprika

• ½ tsp ground cumin

• ½ tsp salt

• ¼ tsp black pepper

• ½ tsp dried thyme

• ½ tsp chili flakes, optional

2. Garlic yogurt sauce

• 1 cup (240 g) Greek yogurt

• 2 cloves garlic, finely grated

• 1½ tbsp lemon juice

• 1 tbsp extra-virgin olive oil

• 1 tbsp chopped fresh dill

• 1 tbsp chopped fresh parsley

• ¼ tsp salt

• ⅛ tsp black pepper

• 1–2 tbsp cold water, as needed for consistency

3. Wrap filling

• 4 large flatbreads, pita breads, or Greek-style wraps

• 1 cup shredded lettuce

• 1 medium cucumber, sliced or diced

• 1 cup cherry tomatoes, halved

• ½ small red onion, thinly sliced

• ½ cup crumbled feta cheese, optional

• Fresh parsley or dill, for garnish

• Lemon wedges, to serve

Optional extras

• Sliced olives

• Pickled onions

• Roasted red peppers

• Tzatziki-style grated cucumber in the yogurt sauce

• A little hot sauce or chili oil

Method

Step 1 — Marinate the chicken

1. Cut chicken into thin strips or bite-size pieces.

2. Mix olive oil, lemon juice, garlic, oregano, paprika, cumin, salt, pepper, thyme and chili flakes.

3. Add chicken and coat thoroughly.

4. Cover and refrigerate for 30 minutes. You can marinate for up to about 8 hours.

Tip: If using chicken breast, don’t over-marinate in lemon juice for a very long time because the texture can become soft.

Step 2 — Make the garlic yogurt sauce

Mix together:

• Greek yogurt

• grated garlic

• lemon juice

• olive oil

• dill

• parsley

• salt and pepper

Add cold water 1 tablespoon at a time until it becomes creamy but easily spreadable.

Taste and adjust the lemon, salt and garlic.

Step 3 — Cook the chicken

Heat a large skillet or grill pan over medium-high heat.

Add the chicken in a single layer. Cook for approximately 4–6 minutes per side, depending on thickness, until browned and completely cooked.

For food safety, chicken should reach an internal temperature of 74°C / 165°F.

Let the chicken rest for about 5 minutes, then slice if necessary.

Step 4 — Prepare the vegetables

Combine the lettuce, cucumber, tomatoes and red onion.

For a more authentic Mediterranean flavor, toss them with:

• 1 tsp olive oil

• 1 tsp lemon juice

• Pinch of salt

• Little black pepper

Step 5 — Warm the flatbreads

Warm each flatbread in a dry skillet for 20–30 seconds per side.

This makes them softer and easier to roll.

Step 6 — Assemble

For each wrap:

1. Place the warm flatbread on a plate.

2. Spread 2–3 tbsp garlic yogurt sauce down the center.

3. Add lettuce.

4. Add cucumber, tomato and red onion.

5. Add approximately 150 g cooked chicken.

6. Sprinkle with feta if using.

7. Add fresh dill/parsley.

8. Finish with a squeeze of lemon.

Fold the bottom upward, fold in the sides and roll tightly.

 Approximate nutrition

Per 1 wrap, assuming 4 servings and including feta:

Actual values vary substantially with the flatbread, yogurt, chicken cut and amount of feta/olive oil used.

Lower-calorie version

Use chicken breast, low-fat Greek yogurt, less feta and smaller flatbreads. This can bring the wrap to roughly 500–550 kcal.

Higher-protein version

Use chicken breast and high-protein Greek yogurt and increase the chicken to 175–200 g per wrap.

 Nut & allergen information

Nuts: None required.
Peanuts: None required.
Tree nuts: None required.

Contains:

• Milk/dairy: Greek yogurt and feta

• Gluten: potentially present in wheat-based flatbread

For a nut-free diet, check the flatbread and packaged yogurt/feta for cross-contamination if this is for someone with a severe nut allergy.

For a dairy-free version, use unsweetened dairy-free yogurt and omit feta.

Serving suggestion

Serve with extra garlic yogurt sauce, lemon wedges and a simple Greek salad. For the presentation shown in your photo, keep the chicken pieces fairly large, let some vegetables protrude from the open end, and drizzle the yogurt sauce over the chicken before rolling.