Chicken Gyros Feta Wrap (Print Version)
# Ingredients:
→ Marinade
01 -
500 grams chicken breast, no bones or skin
02 -
3 cloves of garlic, finely chopped
03 -
3 tablespoons of olive oil
04 -
Salt as needed
05 -
Black pepper to your liking
06 -
2 teaspoons of oregano, dried
→ Tzatziki Sauce
07 -
1 cucumber, medium-sized, shredded
08 -
100 grams of feta, crumbled
09 -
1 cup of Greek-style yogurt
10 -
A couple of tablespoons of fresh lemon juice
11 -
Black pepper, to taste
12 -
Salt, adjust as needed
→ Assembly
13 -
4 pita breads
# Instructions:
01 -
In a bowl, mix olive oil, chopped garlic, oregano, salt, and pepper. Coat the chicken completely with the mix, cover it, and chill in the fridge for at least 30 minutes, but no more than 2 hours.
02 -
Sprinkle a little salt over the grated cucumber and leave it for 10 minutes. Squeeze out any extra liquid, then blend it with the yogurt, feta, lemon juice, salt, and pepper. Chill the mixture in the fridge.
03 -
Preheat a grill or grill pan to medium-high. Take the chicken from the marinade and cook it for about 6-7 minutes on each side, until the inside hits 75°C (165°F). Let the chicken sit for a few minutes, then cut it into thin strips.
04 -
Lay each pita on the grill for about 1 minute per side, just until it softens.
05 -
Spread the chicken strips and tzatziki over one side of the warmed pita. Add toppings like lettuce, sliced tomatoes, or onions, if you'd like.
06 -
Fold the pita around the fillings to make a wrap. Serve it right away with some extra tzatziki on the side.
# Notes:
01 -
Letting the chicken marinate longer boosts both taste and tenderness, especially if left overnight.
02 -
Grilled pita is softer and tastier compared to ungrilled ones.