A delightful and easy-to-make Greek-inspired chicken wrap recipe, perfect for a quick and flavorful meal.
Combine the lemon juice, olive oil, minced garlic, ground mustard, and dried oregano in a gallon zip-top bag.
Ensure the marinade ingredients are well mixed before adding the chicken for even flavor distribution.
Add the chicken breasts to the bag, seal it, and gently massage to coat the chicken evenly with the marinade.
Let the chicken marinate in the refrigerator for at least 1 hour, or overnight for enhanced flavor.
Grate the cucumber and squeeze out excess moisture using a clean kitchen towel.
Removing excess water from the cucumber prevents the tzatziki sauce from becoming too runny.
In a mixing bowl, combine the grated cucumber, Greek yogurt, minced garlic, and fresh dill. Mix well and refrigerate until needed.
Chill the tzatziki sauce for at least 30 minutes to allow the flavors to meld together.
Heat a nonstick skillet over medium heat and cook the marinated chicken for 7-8 minutes per side, or until fully cooked.
Ensure the chicken reaches an internal temperature of 165°F for safe consumption.
Slice the cooked chicken into strips.
Let the chicken rest for a few minutes before slicing to retain its juices.
Warm the pita bread in a skillet or microwave.
Warming the pita makes it more pliable and enhances its flavor.
Assemble the wraps by placing chicken strips, tzatziki sauce, and sliced red onion onto each pita. Fold and serve.
Add optional toppings like lettuce or tomato for extra freshness and crunch.
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