Yogurt-marinated chicken tenders loaded into a pita wrap with simple fixings you’ll love! Cook up the chicken in a non-stick pan, outdoor grill, or baked in the oven.
Ingredients:
- 500g chicken tenders or sliced chicken breast
- Olive oil for the pan
- 1 cup Greek yogurt
- Juice of 1 large lemon
- 2 tbsp olive oil
- 2 tbsp red wine vinegar
- 3 garlic cloves, minced
- Salt, to taste
- Black pepper, to taste
- 1 tbsp oregano
- 1 tsp sweet paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- Pita bread
- Yoghurt for wrap
- 1 cucumber grated
- Feta cheese, crumbled
- Iceberg lettuce
Instructions
- Marinate chicken: In a bowl, combine all the spices, the cup of Greek yoghurt and mix well, season with salt and pepper. Add the chicken and coat well with the yoghurt marinade. Cover and refrigerate for 30 minutes or longer.
- Prep the fillings: finely dice the iceberg lettuce and set aside. Grate the cucumber into a bowl and season with 1 tbsp salt, mix to combine and leave it to rest for 15 minutes. Use a strainer or your hands to squeeze out as much liquid as possible from the grated cucumber.
- Cook Chicken: heat 1 tbsp olive oil in a non stick pan over a medium-high heat and add the chicken. Cook 5 minutes until browned, then turn the chicken over and cook for another 5 minutes or until fully done.
- Assemble the wrap: warm up the pita bread, spread some plain yoghurt on the pita, then add shredded lettuce, grated cucumber, chicken pieces and sprinkle with feta cheese. Wrap up the pita and enjoy!
Pro Tip: try adding Kalamata olives, tomato or pickled radish to level up the flavours of this wrap.