Glow & Glucose

Greek-Style Chicken Wraps with Herby Yoghurt & Pickled Onions

Lunch Dinner high-protein
Greek-Style Chicken Wraps with Herby Yoghurt & Pickled Onions - A delicious recipe for gestational diabetes
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

  1. 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.
  2. Make yoghurt sauce – Stir yoghurt, grated cucumber, lemon juice, garlic, mint, dill and seasoning in a bowl. Chill while chicken cooks.
  3. Warm wraps (optional) – Heat each wrap in a dry pan 30 s each side or 2–3 min in the oven.
  4. Assemble – Lay out wraps, add salad leaves, tomatoes, sliced chicken, pickled onions and dollops of yoghurt sauce. Scatter fresh herbs.
  5. Wrap & serve – Fold sides in and roll up firmly. Serve warm or at room temperature.