These Greek-style grilled chicken souvlaki wraps stuffed with hummus, veggies, feta cheese, and homemade tzatziki are perfect for lunch on the go!
For someone who has only a mild appreciation for Greek food, the fact that I’m celebrating the release of My Big Fat Greek Wedding 2 kind of blows my mind.
I must be at a weird in-between stage in my food life, where a part of me wants to love a different global cuisine, but a bigger part of me is throwing a kicking and screaming tantrum, refusing to give in to kalamata and spanakopita.
Luckily, chicken is pretty universal, and the fact that I can use it to take part in this week’s party without having to eat my one true culinary nemesis – lamb – is total happiness.
So here we go! Grilled Chicken Souvlaki Wraps with Homemade Tzatziki, coming right up!
I’ve been a bad, bad blogger this week.
Believe me when I say I hate going a full week between posts. I don’t really work too far ahead because I like to shoot from the hip when I write, depending on the food and what’s going on that particular day.
But between this being a busy holiday week at work, planning my contribution to my bestie’s yearly Easter Wine Dinner, and catching a bitch of a cold and sleeping more than normal because of it, my blogging has taken a bit of a backseat.
Anyway, back to wraps.
This might be one of the best wraps I’ve ever had, much less made myself, and I couldn’t be simpler to put together. All it takes is a couple hours of patience and lots of Greek yogurt.
Souvlaki chicken is something I always try to hunt down at Greek festivals (which, let’s be real, I truly go to for the desserts and Ouzo.) The yogurt, garlic, and lemon marinade keeps the chicken suuuuuuper moist and gives it a lovely flavor.
Plus, food on a stick. Always a thumbs up.
And OMG, can we talk about tzatziki?
I know now why people eat this stuff in place of fatty ranch dressing!
It’s tangy, earthy, and a tiny bit chunky (if you like it that way, of course), a perfect passenger on any sort of wrap, pita, or celery stick.
The best part is that it’s so easy to make, and you can be dipping to your heart’s content in about an hour. Don’t skimp on the marinating – the yogurt needs that extra half hour to soak up all the love from the garlic and cucumber. You won’t regret it!
Greece…your food may win my heart yet.
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Grilled Chicken Souvlaki Wraps
- 1 pound boneless skinless chicken breast or thighs
- 3 cloves garlic minced
- 1 lemon zested
- 3 tablespoons lemon juice
- 3 tablespoons plain Greek yogurt
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- Kosher salt
- Black pepper
- 1 English cucumber deseeded and cut into chunks
- 2 teaspoons kosher salt divided
- 1 cup plain Greek yogurt
- 2 cloves garlic minced
- 1 tablespoon olive oil
- 1 tablespoon chopped parsley
- 1 teaspoon red wine vinegar
- ½ teaspoon cumin
- 4 flatbreads
- 2 small tomatoes sliced and halved
- 1 cucumber sliced and halved
- ½ red onion chopped or sliced
- Feta cheese
- Fresh parsley romaine lettuce, or spinach
- Cut chicken into bite sized pieces and place it in a large zipper bag. Add remaining ingredients, close the bag, and massage the chicken, blending everything well. Refrigerate and marinate for 3-12 hours.
- When ready to cook, remove chicken from bag and place 6-8 pieces on long bamboo skewers. Grill for 2-4 minutes per side over medium-high flames. Set aside.
- Place chunked cucumber and 1 teaspoon salt in a colander and allow to rest 30 minutes to drain excess water. Place cucumber between paper towels to press out any remaining water.
- Place the cucumber in a food processor with yogurt, garlic, olive oil, parsley, vinegar, and cumin. Pulse until desired consistency is reached (from chunky to smooth.) Refrigerate at least 30 minutes.
- Spread some hummus on the inside of a flatbread, layer on the chicken (removed from the skewers of course), veggies, feta, and tzatziki. Parsley can be replaced with romaine lettuce or spinach if more greens are desired.