These Greek-style grilled chicken souvlaki wraps stuffed with hummus, veggies, feta cheese, and homemade tzatziki are perfect for lunch on the go!
Course Main Course
Cuisine Greek
Keyword grilled chicken wrap, souvlaki wrap
Prep Time 30 minutesminutes
Cook Time 10 minutesminutes
Total Time 45 minutesminutes
Servings 4
Calories 567kcal
Author Erica
Ingredients
Souvlaki Chicken
1poundboneless skinless chicken breastor thighs
3clovesgarlicminced
1lemonzested
3tablespoonslemon juice
3tablespoonsplain Greek yogurt
2tablespoonsolive oil
1tablespoonred wine vinegar
2teaspoonsdried oregano
1teaspoondried thyme
Kosher salt
Black pepper
Tzatziki
1English cucumberdeseeded and cut into chunks
2teaspoonskosher saltdivided
1cupplain Greek yogurt
2clovesgarlicminced
1tablespoonolive oil
1tablespoonchopped parsley
1teaspoonred wine vinegar
½teaspooncumin
Chicken Wraps
4flatbreads
2small tomatoessliced and halved
1cucumbersliced and halved
½red onionchopped or sliced
Hummus
Feta cheese
Fresh parsleyromaine lettuce, or spinach
Instructions
Souvlaki Chicken
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.
Tzatziki
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.
Wrap Assembly
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.