Greek Grilled Lemon Chicken Flatbread Wraps with Dill Garlic Feta Sauce

2 boneless skinless chicken breasts

3 tablespoons olive oil

2 tablespoons lemon juice

3 cloves garlic, minced

1 teaspoon dried oregano

1/2 teaspoon paprika

1/2 teaspoon salt

1/2 teaspoon black pepper

For the Dill Garlic Feta Sauce

1/2 cup feta cheese, crumbled

1/2 cup Greek yogurt

2 tablespoons olive oil

1 tablespoon lemon juice

2 cloves garlic, minced

2 tablespoons fresh dill, chopped

Salt and black pepper to taste

For the Flatbreads

4 flatbreads or pita breads

1 cup shredded lettuce

1 cup cherry tomatoes, halved

1/2 cucumber, sliced

1/4 red onion, thinly sliced

Extra dill for garnish

Directions

In a bowl, mix olive oil, lemon juice, garlic, oregano, paprika, salt, and black pepper. Marinate chicken for at least 30 minutes.

Grill or pan-cook chicken over medium-high heat for 5–6 minutes per side until fully cooked. Let rest, then slice.

In a bowl, combine feta, Greek yogurt, olive oil, lemon juice, garlic, dill, salt, and black pepper. Blend or whisk until creamy.

Warm flatbreads or pita until soft and pliable.

Spread a generous layer of dill garlic feta sauce over each flatbread.

Add sliced chicken, lettuce, tomatoes, cucumber, and red onion.

Drizzle extra sauce on top and sprinkle with fresh dill.

Fold or roll into wraps and serve immediately.

Nutritional Information (Per Serving)

Calories: 545 kcal

Protein: 39g

Carbohydrates: 42g

Fat: 26g

Fiber: 4g

Sugar: 5g