It’s totally been one of those weeks, guys. I didn’t get to my meal prep this week, but I did prep the ingredients for these Greek Chicken Wraps. Because of all the chaos, this is more of a “semi-homemade” recipe. I bought flatbread and hummus from the store (Aldi) instead of making my own Naan and hummus, and the cost of the convenience definitely showed in the final price of the wraps. But guess what? Eating on a budget is always a give and take situation. Sometimes you give on the price and take on the convenience. And in the end I still made enough food for six sandwiches for about the same price as one lunch out. ;)
Meal Prep It!
Each of the elements of this wrap sandwich will stay good in the fridge for 3-4 days so I can quickly and easily build a sandwich on demand. And if you’re trying to do low-carb for the new year, just throw these ingredients onto a bed of crunchy Romaine instead of into a wrap and you’ll be good to go. It’s like a shawarma salad!
Greek Chicken Wraps
Servings 6 wrapsIngredients
Garlic Marinated Chicken Thighs
- 1/4 cup olive oil ($0.52)
- 1/4 cup lemon juice ($0.18)
- 3 cloves garlic, minced ($0.24)
- 1/2 Tbsp dried oregano ($0.15)
- 1/2 tsp salt ($0.02)
- Freshly cracked pepper ($0.05)
- 6 boneless, skinless chicken thighs (about 1.8 lbs.) ($5.47)
Dill Yogurt Sauce
- 1/2 cup plain Greek style yogurt ($0.58)
- 1/2 tsp dried dill ($0.05)
- 1 Tbsp lemon juice ($0.02)
- 1/4 tsp salt ($0.05)
Wrap Ingredients
- 1 pint grape tomatoes ($1.99)
- 1 cucumber ($0.99)
- 1/4 red onion ($0.15)
- 6 pieces flatbread ($2.29)
- 10 oz. container hummus ($1.79)
Instructions
- Prepare the garlic chicken marinade first. In a gallon-sized zip top bag or shallow dish combine the olive oil, lemon juice, garlic, oregano, salt, and some freshly cracked pepper. Add the chicken thighs, close the top of the bag, and massage the ingredients to combine. Let the chicken marinate for 30 minutes.
- While the chicken is marinating, prepare the dill yogurt sauce. In a small bowl combine the Greek yogurt, dried dill, lemon juice, and salt. Set the sauce aside
- Slice the grape tomatoes in half, dice the cucumber, and thinly slice the red onion. Place the red onion in a bowl of ice water and let it soak for 5-10 minutes to take the sharp edge off the flavor.
- After the chicken has marinated for 30 minutes, cook the chicken thighs in a skillet over medium heat for about 5-7 minutes on each side, or until well browned and cooked through. Cook the chicken in two batches to prevent over crowding the skillet, which will prevent browning. Transfer the cooked chicken to a cutting board to rest for 5 minutes before slicing.
- To build the wraps, smear each flat bread with a couple tablespoons of hummus, pile some sliced chicken on top, then top with a handful of tomatoes, cucumbers, and a few slices of onion. Add a few dollops of the dill yogurt sauce, wrap the bread around the filling, and enjoy!
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Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!How to Make Greek Chicken Wrap – Step by Step Photos
Begin with the garlic chicken marinade, since you want the meat to marinate for at least 30 minutes. In a gallon-sized zip top bag or a shallow dish, combine 1/4 cup olive oil, 1/4 cup lemon juices, 3 cloves of garlic (minced), 1/2 Tbsp dried oregano, 1/2 tsp salt, and some freshly cracked pepper. Add six boneless, skinless chicken thighs, close up the bag, and mix everything together until the thighs are well coated. Let the chicken marinate for 30 minutes.
While the chicken is marinating, prepare the dill yogurt sauce. Combine 1/2 cup plain Greek yogurt with 1 Tbsp lemon juice, 1/2 tsp dried dill, and 1/4 tsp salt.
Mix it all together and set the sauce aside.
Slice one pint of grape tomatoes, dice one cucumber, and thinly (very thinly) slice 1/4 red onion. If you’re looking for something to do with the rest of your red onion, try making pickled red onions! They’re amazing.
If you find red onions to be too strong for you here is a cool trick: soak them for 5-10 minutes in ice water! It really takes the edge off. Another tip is to slice them as thinly as possible. That’s SO important with red onions.
After the chicken thighs have marinated, cook them in a skillet over medium heat, for 5-7 minutes on each side, or until they are very well browned and cooked through. I suggest doing it in two batches because if you over crowd the skillet they will stew in the juices and will not brown.
Transfer the cooked chicken thighs to a cutting board, let them rest for about 5 minutes, then slice.
To build your wrap, smear a couple tablespoons of hummus onto a flatbread…
Add some of the sliced chicken…
Add tomato, cucumber, and red onion…
Then add some of that yummy dill yogurt sauce! That’s my favorite part.
Wrap ’em up and enjoy!
This is delicious!! Light, fresh flavors, but still really filling. I was looking forward to my lunch all week. My flatbreads were a little smaller than yours, I think, because I made 4 wraps during the week and still have a lot of ingredients, even chicken, left. I’m going to eat them on a salad today so they don’t go to waste. I think I might thin the yogurt sauce out with a little olive oil so it’s more of a salad dressing consistency, but it’s great as a thick sauce for the sandwich.
I’ve found that frozen, Italian meatballs taste like greek seasoned meat, in the right context (with hummus and tzaziki). We have a Mediterranean version of Chipotle here, called Cava. A bowl will cost $12 – so I learned to make my own for $3. I like to turn mine into a rice bowl.
Thanks for this great recipe! I tried the first few servings as a wrap using Aldi’s gluten free wraps. Sadly, gluten free wraps rarely roll well. I ate the rest on a bed of brown rice and I am in LOVE. Greek rice bowls will be on my regular rotation.
I made this with your homemade naan recipe and store bought hummus. So so good! Huge hit for my husband and I
About how many calories is a serving?
Put the recipe in MyFitnessPal and have it calculate for you. Sometimes you can find the recipe already in the MFP database.
Delicious!! I made this for dinner the other night and my husband couldn’t stop raving about it. The leftovers were just as good too! This recipe is definitely a keeper!! Yum!!
Just made this tonight. Thank you for the recipe! It was so easy to do, and amazingly delicious. I also bought flatbread and hummus from Aldi (they have this amazing 4 pack – the garlic hummus is THE BEST). Excited for these leftovers!
I made this as a salad and it was AMAZING!! I just put a little bit of lemon and olive oil on lettuce and put everything from the recipe on top. I’ll be making it again for sure!
Do you use chicken thighs in recipes just because of the price? I always wonder. Where I live thighs are about twice the price as breasts.
Partially because of the price but also because they’re always very tender. You can definitely do this with chicken breasts as well (I did that here), but I would suggest slicing them into two thinner pieces so they cook faster.
You could pound the breasts until filet thin, then marinate and saute.
Made this for dinner – it was great!
Just made these tonight and they are delicious! I didn’t have dill for the sauce, but substituted with Mediterranean oregano and it turned out great. I also had some feta cheese and kalamata olives on hand to throw in the mix. Definitely using the marinade again as well. Thanks for the recipe!
omg this looks so good. Thank you for this recipe.
These look SO YUMMY. Prices are always going to vary–ie, here in chicken packing land, I get boneless chicken breast for under $2 per lb every day, but cucumbers are expensive and there’s no way to find one of those delicious European ones for under $1.79, but a plain American cucumber is $.69, so I’ll peel, and remove the seeds. You are also finding red onions and lemons way cheaper than I can. PS, I ca’t handle raw onion, but lightly sauteed and still crunchy, I adore onions, so that’s an easy fix. This is still an economical dish, less than half of the cost in a restaurant, and probably twice the chicken as I doubt they would use more than 3oz chicken, raw weight–looks absolutely wonderful. I’m thinking dinner tonight! Thanks again for working us into your busy life!
I typically don’t like raw onion either but if you soak the cut pieces in cold water for 30mins it takes away from the harshness of the onion.
I bet these would be great with your shawarma marinated chicken as well!
My mouth is watering right now. I can’t wait to make this recipe for dinner soon!!! :-)