Greek · Dinner
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.
$
65 minsPrep
15 minsCook
80 minsTotal
EasyLevel
Nutrition per serving
520Calories
38gProtein
16gFat
48gCarbs
8gSugar
7gFiber
680mgSodium
110mgChol
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Instructions
1
Prep
Mix marinade: 6 tbsp Greek yoghurt, 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 yoghurt, grated squeezed cucumber, 2 minced garlic cloves, 2 tsp lemon juice, 2 tsp dill, salt. Prep lettuce, tomatoes, red onion, parsley.
2
Grill
Heat a griddle pan over high heat until smoking. Grill marinated chicken in two batches (or use a larger pan if available) 6–7 minutes per side until deeply charred and cooked through (internal temp 75C). Transfer to a plate to rest 3 minutes.
3
Toast
Warm flatbreads directly over a gas flame or in a dry pan 30 seconds each side until pliable and lightly charred.
4
Wrap and plate
Spread tzatziki over warm flatbreads. 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.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 500g (17.6 oz) skinless chicken thigh fillets
- 90ml (1/2 cup) full-fat Greek yogurt
- 6 garlic cloves
- 2 tbsp lemon juice
- 2 tsp dried oregano
- 1 tsp smoked paprika
- 1 tsp cumin
- salt
- pepper
- 2 large wholemeal flatbreads
- 0.5 cucumber
- 2 tsp fresh dill
- romaine lettuce
- 2 tomatoes
- 1 red onion
- 30g (small handful) fresh flat-leaf parsley
- 2 lemon wedges