Greek Chicken Wrap With Herb Yogurt Sauce Recipe

Name: Greek Chicken Wrap With Herb Yogurt Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the sauce; 2 cups plain yogurt; 1 cup peeled seeded and diced cucumber; 2 tablespoons chopped fresh dill (optional); 1 tablespoon lemon juice; 1 tablespoon white vinegar; 2 teaspoons minced garlic; 1/4 teaspoon salt; For the wrap; 1 (6 ounce) boneless skinless chicken breasts; 1 -2 tablespoon Italian dressing; salt and pepper; 4 (6 inch) whole wheat pita bread; 2 cups chopped romaine lettuce; 1 medium tomatoes, chopped; 1/2 cup sliced red onion; 1/4 cup crumbled feta cheese; 4 kalamata olives or 4 black olives, pitted and sliced

Servings: persons

For the sauce
2 cups plain yogurt
1 cup peeled seeded and diced cucumber
2 tablespoons chopped fresh dill (optional)
1 tablespoon lemon juice
1 tablespoon white vinegar
2 teaspoons minced garlic
1/4 teaspoon salt
For the wrap
1 (6 ounce) boneless skinless chicken breasts
1 -2 tablespoon Italian dressing
salt and pepper
4 (6 inch) whole wheat pita bread
2 cups chopped romaine lettuce
1 medium tomatoes, chopped
1/2 cup sliced red onion
1/4 cup crumbled feta cheese
4 kalamata olives or 4 black olives, pitted and sliced

1
For the sauce:.
2
In a medium bowl, combine all ingredients until blended. Sauce may be made up to 2 hours in advance. Cover and refrigerate until serving. The longer it has to meld flavors, the better.
3
For the wrap:.
4
Flatten breast to about 1/2-inch thickness. Place chicken breast in a plastic bag and add Italian dressing. Let the chicken marinate for at least 15 minutes, preferably longer; remove chicken. Lightly season with salt and pepper.
5
In a large non-stick skillet over medium heat, cook chicken breast about 5 minutes per side or until nicely browned and cooked through. Place chicken on a cutting board and slice thinly against the grain; set aside.
6
Warm pitas in microwave oven 30 seconds. Place one pita on a plate and spread 1/2 cup of the lettuce and 1/4 of the chicken slices on top. Sprinkle 1/4 each of the tomato, onion, Feta cheese and olives. Spoon some of the herb sauce over top and fold in edges of pita. Repeat with remaining pitas. Serve immediately with additional sauce on the side.
7
Serving Suggestion: Wrap sandwich in parchment or waxed paper for plating and serving.

174

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: For the sauce, 2 cups plain yogurt, 1 cup peeled seeded and diced cucumber, 2 tablespoons chopped fresh dill (optional), and more.

Yes, Greek Chicken Wrap With Herb Yogurt Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Greek Chicken Wrap With Herb Yogurt Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions