Greek chicken souvlaki wrap
7
Points®
Total time: 35 min • Prep: 20 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
These handy wraps are great for grab-and-go lunches. Just prep the chicken in advance, then roll them up when you need a quick meal.
Ingredients
Skinless chicken breast
650 g, cut into 3cm pieces
Dried oregano
2 tsp
Fresh lemon rind
2 tsp, finely grated
Lemon juice
2 tbs
Garlic
3 clove(s), crushed
99% fat-free, plain or natural yoghurt, unsweetened
½ cup(s), (120g)
Lebanese cucumber
½ medium, deseeded, cut into 1cm pieces
Fresh mint
2 tbs, finely chopped, plus extra leaves to serve
White wrap
4 large, (4 x 70g wraps)
Cos lettuce
1 baby, finely shredded
Red onion
½ medium, thinly sliced
Oil spray
1 x 3 second spray(s)
Instructions
1
Combine chicken, oregano, half the lemon zest and juice, and two-thirds of the garlic in a large glass or ceramic bowl. Season with salt and pepper. Cover and marinate in the fridge for 2 hours.
2
Preheat oven grill to high. Line a baking tray with foil. Transfer chicken pieces to prepared tray and lightly spray with oil. Discard any remaining marinade. Grill chicken for 10–12 minutes, turning occasionally, until golden and cooked through.
3
Meanwhile, combine yoghurt, cucumber and mint with remaining zest, juice and garlic in a small bowl. Season with salt and pepper.
4
Place wraps under hot grill for about 10 seconds each side or until lightly browned. To serve, top wraps with lettuce, chicken, onion and yoghurt sauce. Sprinkle with extra mint leaves. Roll tightly to enclose filling. Serve.
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