Greek Chicken Souvlaki Wraps with Cranberry Tzatziki
Ingredients:
For the Chicken Souvlaki:
2 tbsp (30 ml) olive oil
1 tbsp (15 ml) lemon juice
2 cloves garlic, minced
1 tsp (2 g) dried oregano
½ tsp (1 g) paprika
Salt and black pepper, to taste
For the Cranberry Tzatziki:
1 cup (240 g) Greek yogurt
½ cup (60 g) grated cucumber, excess liquid squeezed out
2 tbsp (30 g) cranberry sauce or finely chopped dried cranberries
1 clove garlic, minced
1 tbsp (15 ml) lemon juice
1 tsp (5 ml) olive oil
Salt and pepper, to taste
For Assembly:
4 pita or flatbreads
Sliced red onion
Fresh lettuce or arugula
Crumbled feta cheese
Directions:
In a bowl, combine olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper. Add chicken and toss to coat. Marinate for at least 30 minutes (or up to 2 hours in the fridge).
Heat a grill pan or skillet over medium-high heat. Cook chicken pieces for 8–10 minutes, turning occasionally, until golden and cooked through.
In a separate bowl, whisk together all tzatziki ingredients until creamy and well combined. Chill until ready to use.
Warm pita breads, then layer with lettuce, grilled chicken, red onion, and a generous spoonful of cranberry tzatziki. Sprinkle with feta and wrap up tightly.
Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Kcal: 420 per wrap
Servings: 4