Lemon and Oregano Chicken Tzatziki Wraps
Servings: 4 -6
The perfect meal to prepare ahead of time and enjoy all week long. These Lemon and Oregano Chicken Tzatziki Wraps with caramelised chicken and homemade tzatziki come together quickly, making them the perfect stress-free, easy weeknight dinner.
Ingredients
Chicken
- 500 g 1 lb 2 oz boneless, skinless chicken thighs, trimmed
- 1 tsp freshly minced garlic
- 3 tsp fresh lemon juice
- 1 tsp sea salt flakes
- 1 tsp regular paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tbsp brown sugar
- ½ tsp freshly cracked black pepper
- 3 tbsp olive oil
Tzatziki
- 1 small cucumber grated and excess juice squeezed out
- 1 tbsp finely chopped fresh dill
- 1 tbsp finely chopped fresh mint
- 1 cup 250 g plain Greek yoghurt
- 1 tbsp lemon juice
- ½ tsp freshly minced garlic
- ½ tsp sea salt flakes
To serve
- 4 wraps - try my 2 Ingredient Flatbread recipe
- ¼ cup 7 g roughly chopped fresh flat-leaf parsley
- 2 tomatoes sliced
- ¼ red onion sliced
Instructions
- Combine the chicken ingredients in a large bowl and mix to combine using your hands or tongs so that the chicken is evenly coated in the marinade (see note 2).
- Combine the tzatziki ingredients in a separate bowl and set aside.
- Heat a large, heavy-based frying pan over medium–high heat and cook the chicken for 10–12 minutes or until cooked through and golden. Turn regularly during cooking and add ½ cup (125 ml) of water in the final 2 minutes of cooking, or sooner if needed (see note 3). Slice the chicken into strips and toss it through the juices in the pan, or leave it whole.
- Serve the wraps topped with tzatziki, parsley, tomatoes, red onion and the cooked chicken.
Notes
Note 1 – My preference is to use chicken thigh as I feel it produces the best, juiciest results, but chicken breast can also be used. Cook the chicken for 8–10 minutes or until it is cooked through and golden.
Note 2 – If you have the time, you can marinate the chicken for up to 24 hours prior to cooking. This will intensify the depth of flavour.
Note 3 – The water will help to deglaze the pan and create a sticky, caramelised glaze on the chicken. If the chicken is starting to caramelise very quickly and stick to the base of the pan, you can add the water sooner.
MAKE AHEAD
Marinate the chicken up to 24 hours prior to cooking, or cook it and simply reheat it, ready for when you need it! The raw chicken in the marinade can be frozen for up to 2 months in an airtight container. The tzatziki can be prepared and refrigerated in an airtight container for up to 3 days.LEFTOVERS
Refrigerate leftover chicken for up to 3 days. Reheat until piping hot. The cooked chicken can be frozen for up to 2 months in an airtight container. Thaw overnight in the fridge. Reheat gently with a splash of water or lemon juice until piping hot.Scan for full recipe:
