Subscribe to get access
Read more of this content when you subscribe today.
Chicken makes for a great protein in the bowls. Chicken marinated in Greek yogurt is fork tender and stays super juicy. Rubbed with my medley of spices this recipe makes for a great do ahead for recipes throughout the week. Add this chicken to salads, wraps, sandwiches or eat it on its own!
The spice blend for this recipe has some middle eastern flavors it features herbs like rosemary and oregano, as well as citrusy blend of za’atar, turmeric, coriander, cumin and thyme.
Za’tar is a middle eastern dried spice blend that includes toasted sesame, dried sumac, marjoram and oregano. The taste is citrusy and woody with a slight crunch from the toasted sesame. Za’atar is a unique flavor that works well in alot of recipes.
Turmeric is peppery, earthy and orange. its adds alot of color to meats and marinades but a tremendous amount of musky flavor to any dish.
Coriander is the seed to cilantro, so the seed itself is slightly similar. Coriander seeds are earthy, sweet and really floral once cooked into the meat. It’s a great subtle addition to add to any herby spice blend.
Yogurt and sour cream work similarly they break down and tenderize the chicken. The calcium and lactic acid breaks down the protein in the chicken. The addition of the sour cream with the yogurt smooths out the slight grit in the Greek yogurt leaving with a smoother texture.
Olive oil helps the chicken retain is flavor and moisture the addition of oil leaves you with super juicy chicken. Olive oil itself gives a subtle fruitiness, In addition to the citrusy herb blend it takes on flavor really well and adds fluidity to thicker marinades or dressings.
Feta is a fresh, white, semi-soft cheese from Greece. Its creamy, crumbly and slightly salty. It’s a must have for any grilled chicken wrap.
marinating the meat is really important when using greek yogurt. the yogurt needs enough time to break down the meat but not too much time to over tenderize it. Ideally, you want to marinate the chicken between 4-12 hours.
cooking the meat is really simple for this recipe. all the cooking is done over the broiler. broiling the meat results in tender juicy chicken with slightly charred bits.
stuffing the wrap can take a little practice so wrap your chicken however you feel comfortable. overstuffing the wrap is an easy way to make rolling difficult so don’t stuff it too much.
The sky is the limit when it comes to stuffing a wrap from lettuce and greens options: kale, spring mix, arugula to julienne veggies : carrots, peppers, cucumbers, alfalfa sprouts, radish and a sprinkle of cheeses like feta, parmesan, or mozzarella.
The wrap is important in securing the chicken, vegetables and sauce. for this recipe i used a jumbo burrito wrap. its large enough to contain everything but thin enough to not weigh the wrap down. the next best option is pita, large pita can be hard to find so slip a smaller pocket into the pita to stuff all the ingredients.