Ingredients:
serving size: 6 adults
Chicken marinade:
2 lbs of chicken thigh
1/2 cup of greek yogurt
2 large lemon, squeezed
2 tbsp of minced garlic
1/4 cup of olive oil
1/4 cup of chopped parsley
1 tsp of paprika
2 tsp of oregano
1 1/2 tsp of salt
a pinch of ground black pepper
Pita (I used Trader Joe’s garlic naan)
tomato + cucumber salad
1/2 of a red onion, thinly sliced
Tzatziki
*I also used garlic spread from Trader Joe’s dip
Directions
1. In a medium bowl, add olive oil, lemon juice, garlic, oregano, paprika, salt, pepper, and parsley and whisk to combine.
2. Add your chicken thighs to the bowl and turn to coat the marinade evenly. Cover and refrigerate for at least 30 minutes in the fridge – you can marinate up to overnight.
3. While the chicken is marinating, prep your tomato cucumber salad. I combined together 1 large cucumber (diced,) 2 medium tomatoes (diced,) 1/4 of a red onion (thinly sliced,) 1/4 cup chopped parsley, 1/4 cup extra virgin olive oil, 3-4 tbsp of red wine vinegar, 1 tbsp of minced garlic, 1 tsp dried oregano, 1 tsp salt and a pinch of ground black pepper.
4. Heat a large skillet or a frying pan over medium high heat. When hot, add the chicken thighs and cook until thoroughly cooked and browned on both sides – about 6 minutes on each side. Optional: garnish the chicken with chopped parsley.
5. Slice the chicken thigh into long strips and assemble the wrap: first place a pita on the cutting board then add the chicken thigh, tomato & cucumber salad, red onions, feta cheese, and tzaziki. I served the wraps with extra tomato and cucumber salad + fries on the side – Enjoy!
