Greek-Style Chicken Wraps with Herby Yoghurt & Pickled Onions
Prep Time
15 minutes
Cook Time
25 minutes
Servings
4
Nutritional Information
Per Serve
Carbohydrates
35.1 g
Energy
400 kcal
Fibre
5.9 g
Protein
40.8 g
Saturated fat
2.1 g
Sodium
452 mg
Total fat
10.3 g
Total sugars
4.9 g
Per 100g
Carbohydrates
12.8 g
Energy
146 kcal
Fibre
2.1 g
Protein
14.9 g
Saturated fat
0.8 g
Sodium
165 mg
Total fat
3.7 g
Total sugars
1.8 g
Ingredients
- 400 g skinless chicken breast
- 1 tsp dried oregano
- 1 tbsp olive oil
- salt & pepper (to taste)
- 1/2 cup plain Greek yoghurt (≈ 120 g)
- 1/4 telegraph cucumber (grated & squeezed, ≈ 75 g)
- 1/2 lemon lemon juice
- 1 clove garlic (minced)
- 1/4 tsp dried mint
- 1/4 tsp dried dill
- salt & pepper (to taste)
- 4 whole-meal wraps
- mixed salad leaves (≈ 2 cups / 60 g)
- 8 cherry tomatoes (halved (≈ 120 g))
- pickled red onions (≈ 40 g)
- fresh herbs (mint / parsley / coriander, to garnish)
Method
- Bake the chicken – Pre-heat oven to 180 °C fan. Place chicken on a lined tray, drizzle with olive oil, sprinkle with oregano, salt and pepper. Bake 25 min or until juices run clear. Rest 5 min then slice thinly.
- Make yoghurt sauce – Stir yoghurt, grated cucumber, lemon juice, garlic, mint, dill and seasoning in a bowl. Chill while chicken cooks.
- Warm wraps (optional) – Heat each wrap in a dry pan 30 s each side or 2–3 min in the oven.
- Assemble – Lay out wraps, add salad leaves, tomatoes, sliced chicken, pickled onions and dollops of yoghurt sauce. Scatter fresh herbs.
- Wrap & serve – Fold sides in and roll up firmly. Serve warm or at room temperature.