Greek Chicken Wraps
Ingredients
Chicken
- 1 ½ lbs chicken breast
- ¼ cup avocado oil or olive oil
- 1 lemon, juiced
- 4 cloves garlic, minced
- 1 tbsp dried oregano
- garlic salt and pepper, to taste
Cucumber Salad
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- ¼ red onion, chopped
- 2 tbsp parsley
- 2 tbsp avocado oil or olive oil
- squeeze of fresh lemon
- salt and pepper, to taste
Greek Yogurt Sauce
- 1 cup full-fat Greek yogurt (I use Stony Field grass-fed Greek)
- 1 cucumber, grated and strained of moisture
- 2 cloves garlic, minced
- squeeze of fresh lemon
- 1 tbsp avocado oil or olive oil
- 1 tbsp fresh dill, chopped (optional)
- salt and pepper, to taste
Instructions
- Prepare marinade for chicken by combining ingredients in a big bowl then cube chicken and add to marinade. After covered evenly, let sit for 30 minutes.
- Meanwhile, prepare your cucumber salad and Greek yogurt sauce. Should take the the same amount of time your chicken needs to marinate from start to finish!
- Chop, measure and stir to combine your salad.
- Do the same for your sauce. While preparing your Greek yogurt sauce, I would suggest grating your cucumber over a dish towel or into a nut milk bag and then roll and squeeze it over your sink to get rid of any extra moisture.
- Once chicken is marinated, cook on the stove with the marinade until cooked through. Once cooked, turn up your heat slightly until the marinade disappears and your chicken is slightly crispy.
- Serve over top of tortillas/wraps (I love Siete Foods tortillas) with arugula, cucumber salad, Greek yogurt sauce and an extra squeeze of lemon.