Greek Chicken Wraps with Dill Yogurt Sauce Recipe
These Greek Chicken Wraps feature tender marinated chicken thighs cooked to perfection and wrapped in soft flatbread with fresh vegetables, creamy hummus, and a tangy dill yogurt sauce. Perfect for a flavorful and satisfying Mediterranean-inspired meal that's easy to prepare and sure to impress.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings
- Category: Lunch
- Method: Stovetop
- Cuisine: Greek
- Diet: Halal
Ingredients
Chicken Marinade
- ¼ cup olive oil
- ¼ cup lemon juice
- 3 cloves garlic, minced
- ½ tablespoon dried oregano
- ½ teaspoon salt
- Freshly cracked black pepper, to taste
- 6 boneless, skinless chicken thighs (about 1.8 lbs.)
Dill Yogurt Sauce
- ½ cup plain Greek yogurt
- ½ teaspoon dried dill (or fresh dill)
- 1 tablespoon lemon juice
- ¼ teaspoon salt
Vegetables and Assembly
- 1 pint grape tomatoes, halved
- 1 cucumber, diced
- ¼ red onion, thinly sliced
- 6 pieces flatbread
- 10 oz. hummus
Instructions
- Marinate: In a gallon-sized zip-top bag or shallow dish, combine the olive oil, lemon juice, minced garlic, dried oregano, salt, and freshly cracked pepper. Add the chicken thighs, seal the bag, and massage to evenly coat the chicken. Refrigerate and let the chicken marinate for at least 30 minutes or up to overnight to develop flavor.
- Prepare the dill yogurt sauce: While the chicken marinates, mix together the Greek yogurt, dried dill, lemon juice, and salt in a small bowl. Set aside to allow the flavors to meld.
- Prep the vegetables: Slice the grape tomatoes in half, dice the cucumber, and thinly slice the red onion. Place sliced red onion in a bowl of ice water for 5-10 minutes to mellow the sharpness, then drain.
- Cook the chicken: Heat a skillet over medium heat. Remove chicken from marinade and cook in batches to avoid overcrowding, about 5-7 minutes per side, until browned and fully cooked through. Transfer cooked chicken to a cutting board and let rest for 5 minutes before slicing.
- Assemble the wraps: Spread a couple tablespoons of hummus on each flatbread. Layer with sliced chicken, then add a handful of halved tomatoes, diced cucumber, and some of the soaked red onion slices. Dollop a few spoonfuls of the dill yogurt sauce on top. Wrap the flatbread snugly around the filling and serve immediately.
Notes
- Marinating the chicken overnight intensifies the flavors but 30 minutes is sufficient in a pinch.
- Use fresh dill in place of dried for brighter flavor if available.
- For spicy wraps, add a pinch of cayenne to the yogurt sauce.
- Flatbreads can be warmed briefly in a dry skillet or microwave for easier rolling.
- This recipe can be easily halved or doubled depending on number of servings needed.
