30 min active30 min total4 servings

Greek Chicken Wraps with Tomatoes & Cucumber

These simple chicken sandos rely on pre-marinated chicken with a zip of lemon and herbs. Tuck it into pillowy lavash, dollop with cool yogurt, and top with garden-fresh cukes and tomatoes.

Ingredients Included

  • Lemon-herb marinated chicken (see note below)
  • Cucumber
  • Dry-farmed tomato(es)
  • Dill
  • Lemon
  • Lavash
  • Yogurt

You'll Need

  • Salt and freshly ground pepper
  • Olive oil
  • Hot sauce (optional)
Allergen Note: Contains milk, wheat.

Step 1

Preheat the oven to 400°F. Remove the chicken from the marinade and season with salt. In a large cast-iron skillet or ovenproof pan over medium heat, warm 3 tablespoons olive oil. Add the chicken and cook until golden on the first side, about 5 minutes. Flip the chicken and transfer the pan to the oven. Bake until the chicken is no longer pink at the center, 10 minutes. Transfer the chicken to a cutting board to rest, 5 minutes. Slice the meat across the grain.

Step 2

Meanwhile, dice the cucumber and tomato(es). Pick a handful of the dill, toss the stems, and chop the fronds. In a bowl, combine the diced cucumber and tomatoes, along with the dill, the juice of ½ lemon, and ¼ teaspoon salt. Set aside and let marinate for a few minutes, stirring to incorporate the juices.

Step 3

To build the wraps, place the lavash on plates, spread with spoonfuls of the yogurt, and dab with hot sauce, if using. Add the sliced chicken and top with the tomato-cucumber salad. Tuck in the ends and roll them up snugly, like a burrito. Cut the wraps in half and serve.

Note:

The chicken may arrive frozen for freshness. Store in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.
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