Serves 1
Directions
- 1Cut the chicken thighs into smaller pieces.
- 2Place the cut chicken thighs in a large bowl.
- 3Add olive oil to the chicken.
- 4Add Greek yogurt to the chicken.
- 5Add garlic powder, onion powder, Peruvian seasoning, cumin, cayenne, paprika, red pepper flakes, and white pepper to the chicken.
- 6Grate garlic into the chicken mixture.
- 7Grate lemon zest into the chicken mixture.
- 8Season with salt and pepper.
- 9Mix all ingredients thoroughly with your hands until the chicken is well coated.
- 10Cover the bowl with plastic wrap and let the chicken marinate.
- 11Slice tomatoes.
- 12Slice cucumbers.
- 13Season tomatoes and cucumbers with salt and pepper.
- 14Spread the marinated chicken onto a baking sheet lined with parchment paper.
- 15Add sliced red onion to the baking sheet with the chicken.
- 16Drizzle olive oil over the chicken and onions.
- 17Season with salt and pepper.
- 18Bake the chicken in the oven at 425 degrees Fahrenheit.
- 19For the wrap sauce, add Greek yogurt and mayonnaise to a small bowl.
- 20Squeeze lemon juice into the bowl.
- 21Chop fresh cilantro.
- 22Add chopped cilantro to the sauce ingredients.
- 23Grate garlic into the sauce.
- 24Season the sauce with salt and pepper.
- 25Mix the sauce ingredients until well combined.
- 26For the pita dough, add bread flour to a bowl.
- 27Add garlic powder and plain non-fat Greek yogurt to the flour.
- 28Add baking powder and salt to the mixture.
- 29Mix the dough ingredients in the bowl.
- 30Transfer the dough to a floured surface.
- 31Knead the dough until smooth, adding more flour if sticky.
- 32Divide the dough into four equal balls.
- 33Roll out each dough ball into a flat circle using a rolling pin.
- 34Cook the pita bread on a skillet over medium heat until golden brown and bubbles appear.
- 35Flip the pita bread to cook the other side.
- 36Remove the pita bread from the skillet.
- 37Take the cooked chicken and onions out of the oven.
- 38Garnish the chicken with fresh cilantro.
- 39Place cooked chicken and onions onto a piece of pita bread.
- 40Add sliced tomatoes and cucumbers on top of the chicken.
- 41Drizzle the prepared Greek yogurt sauce over the toppings.
- 42Serve the chicken wraps.
Ingredients
- 6 chicken thighs
- 0.75 cup Greek yogurt
- 1 whole lemon lemon zest
- 3 cloves garlic
- olive oil
- garlic powder
- onion powder
- Peruvian seasoning
- cumin
- cayenne
- paprika
- red pepper flakes
- white pepper
- salt
- pepper
- red onion
- 1 cup bread flour
- 1 cup plain non-fat Greek yogurt
- 3 tsp baking powder
- parsley
- 0.5 cup Greek yogurt
- 0.5 cup mayo
- 0.5 lemon juice
- 1 Tbsp olive oil
- 1 cloves garlic
- fresh cilantro
- tomato
- cucumber
Equipment
cutting boardknifelarge bowlgraterplastic wrapbaking sheetparchment paperovensmall bowlcitrus juicerrolling pinskillet
Tips
- Let chicken marinade for at least 30 minutes.
- Bake chicken at 425 until 165 internal temp or above for extra tenderness.
- Add more flour to pita dough if it's too sticky until smooth.
- Cook pita on medium heat until golden brown and flip when it starts to bubble.
- Feel free to add more or less of any ingredient as quantities are recommendations/estimates.
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