Grilled Chicken Wrap with Yogurt Marinade — Chicken Souvlaki Wrap
Around 30% fewer calories and significantly lower fat, skinless chicken thigh in a full-fat Greek yoghurt and lemon marinade grilled and wrapped in a wholemeal flatbread rather than a white pitta with extra salad and a light tzatziki, with the authentic oregano, garlic, and charred lemon brightness of the classic.
Greek
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Mix marinade: 6 tbsp Greek yogurt, 4 minced garlic cloves, 2 tbsp lemon juice, 2 tsp oregano, 1 tsp smoked paprika, 1 tsp cumin, salt, pepper. Coat 500g chicken thigh fillets thoroughly, cover, refrigerate 1 hour minimum. Mix tzatziki: 6 tbsp yogurt, grated squeezed cucumber, 2 minced garlic cloves, 2 tsp lemon juice, 2 tsp dill, salt. Prep lettuce, tomatoes, red onion, parsley.
Grill
Heat a large griddle pan over high heat until smoking. Grill marinated chicken in batches if needed, 6–7 minutes per side until deeply charred and cooked through (internal temp 75C). Transfer to a plate to rest 3 minutes.
Toast
Warm flatbreads directly over a gas flame or in a dry pan 30 seconds each side until pliable and lightly charred.
Wrap and plate
Spread tzatziki over each warm flatbread. Layer with lettuce, sliced rested chicken, tomato, red onion, parsley. Wrap tightly, slice in half diagonally, arrange on plates with a lemon wedge on the side. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.