Greek Chicken Wraps Recipe

Chicken breasts: Boneless and skinless, these are the main protein component of the wraps, absorbing the flavors of the marinade beautifully.

Greek yogurt: A creamy and tangy base for the marinade, it tenderizes the chicken and adds a rich flavor.

Olive oil: Used in the marinade, it helps to keep the chicken moist and adds a subtle richness.

Garlic: Minced cloves add a pungent, savory depth to the marinade.

Oregano: A dried herb that brings a classic Mediterranean flavor to the dish.

Salt: Enhances the flavors of the marinade and the overall dish.

Black pepper: Adds a hint of spice and depth to the marinade.

Pita bread: Soft and pliable, perfect for wrapping around the flavorful fillings.

Lettuce: Provides a fresh, crisp texture to the wraps.

Tomatoes: Diced for a juicy, sweet, and slightly acidic addition.

Cucumber: Adds a refreshing crunch and mild flavor.

Red onion: Sliced for a sharp, slightly sweet taste that complements the other ingredients.

Feta cheese: Crumbled for a salty, tangy finish that ties all the flavors together.

When marinating the chicken breasts, ensure they are evenly coated with the yogurt mixture by using your hands to massage the marinade into the meat. This not only helps the flavors penetrate deeper but also tenderizes the chicken. For a more intense flavor, consider marinating the chicken for a few hours or overnight in the refrigerator. When cooking, use a meat thermometer to check that the internal temperature of the chicken reaches 165°F to ensure it's fully cooked and safe to eat.

• boneless, skinless chicken breasts - Substitute with turkey breast: Turkey breast is a lean protein similar to chicken and will provide a similar texture and flavor.

• greek yogurt - Substitute with sour cream: Sour cream has a similar tangy flavor and creamy texture, making it a suitable alternative for greek yogurt.

• olive oil - Substitute with avocado oil: Avocado oil has a mild flavor and high smoke point, similar to olive oil, making it a good substitute for cooking.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though you may need to adjust the quantity for flavor intensity.

• dried oregano - Substitute with dried thyme: Dried thyme has a similar earthy flavor and can be used as a substitute for oregano in Mediterranean dishes.

• salt - Substitute with soy sauce: Soy sauce can add a salty flavor along with a bit of umami, though it will also add moisture to the dish.

• black pepper - Substitute with white pepper: White pepper has a similar heat profile and can be used as a substitute if you prefer a milder flavor.

• pita bread - Substitute with tortilla wraps: Tortilla wraps can be used as a flexible alternative to pita bread for wrapping ingredients.

• shredded lettuce - Substitute with spinach leaves: Spinach leaves provide a similar fresh crunch and are a nutritious alternative to lettuce.

• diced tomatoes - Substitute with sun-dried tomatoes: Sun-dried tomatoes offer a concentrated tomato flavor and chewy texture, adding a different dimension to the wrap.

• diced cucumber - Substitute with zucchini: Zucchini can provide a similar crunch and mild flavor, making it a good substitute for cucumber.

• sliced red onion - Substitute with shallots: Shallots have a milder flavor and can be used in place of red onions for a subtler taste.

• crumbled feta cheese - Substitute with goat cheese: Goat cheese has a similar tangy flavor and creamy texture, making it a suitable alternative to feta cheese.

• Allow the chicken to cool completely before storing. This prevents condensation, which can make your pita bread soggy.

• For short-term storage, place the chicken strips, vegetables, and pita bread in separate airtight containers. This keeps everything fresh and prevents the lettuce from wilting.

• If you plan to enjoy your Greek chicken wraps within 3-4 days, store the containers in the refrigerator. This keeps the feta cheese and cucumber crisp and flavorful.

• For longer storage, consider freezing the chicken separately. Wrap the cooked chicken strips tightly in plastic wrap or aluminum foil, then place them in a freezer-safe bag or container. This ensures the chicken retains its moisture and flavor.

• Avoid freezing the vegetables and pita bread as they can become mushy upon thawing. Instead, prepare fresh lettuce, tomatoes, and cucumber when you're ready to assemble the wraps.

• When reheating the chicken, use a skillet over medium heat to maintain its juicy texture. Alternatively, microwave it in short intervals, checking frequently to avoid drying it out.

• Warm the pita bread in a skillet or toaster oven for a minute or two to restore its softness and pliability before assembling your wraps.

• Assemble the wraps just before serving to ensure the vegetables remain crisp and the feta cheese stays crumbly and fresh.

• Preheat your oven to 350°F (175°C). Wrap each Greek chicken wrap in aluminum foil to keep them moist. Place them on a baking sheet and heat for about 10-15 minutes. This method ensures the pita bread remains soft and the chicken stays juicy.

• For a quick fix, use a microwave. Wrap the Greek chicken wrap in a damp paper towel and microwave on medium power for 1-2 minutes. This helps maintain the moisture of the pita bread and prevents it from becoming rubbery.

• If you prefer a slightly crispy texture, use a skillet. Heat a non-stick skillet over medium heat and place the Greek chicken wrap seam-side down. Cover with a lid and heat for 3-4 minutes on each side. This method gives the pita bread a delightful crisp while keeping the chicken tender.

• For an air fryer option, preheat the air fryer to 350°F (175°C). Place the Greek chicken wraps in the basket, ensuring they are not overcrowded. Heat for about 5-7 minutes, checking halfway through to ensure even warming. The air fryer will give the pita bread a nice crunch without drying out the filling.

• Mixing bowl: A large bowl used to combine the greek yogurt, olive oil, minced garlic, dried oregano, salt, and black pepper with the chicken breasts for marinating.

• Skillet: A flat-bottomed pan used for cooking the marinated chicken breasts and warming the pita bread.

• Tongs: A tool used for flipping the chicken breasts in the skillet to ensure even cooking on both sides.

• Knife: A sharp utensil used to slice the cooked chicken breasts into strips.

• Cutting board: A flat surface used to safely slice the chicken and prepare the vegetables.

• Measuring cups and spoons: Tools used to accurately measure the ingredients like greek yogurt, olive oil, and spices.

• Spatula: A tool used to remove the chicken from the skillet and to handle the pita bread while warming.

• Plate: A flat dish used to rest the cooked chicken before slicing and to assemble the wraps.

Marinate in advance: Prepare the chicken marinade the night before to save time on busy days.

Pre-chop vegetables: Dice tomatoes, cucumbers, and slice red onions ahead of time and store them in airtight containers.

Batch cook chicken: Cook extra chicken breasts and store them in the fridge for quick assembly later.

Use store-bought pita: Save time by using pre-made pita bread instead of making your own.

Assemble wraps quickly: Lay out all ingredients in an assembly line to speed up the wrap-making process.