Greek Chicken Wraps

Ingredients

• 1/4 cup olive oil
• 1/4 cup lemon juice
• 3 cloves garlic, minced
• 1/2 Tbsp dried oregano
• 1/2 tsp salt
• Freshly cracked pepper
• 6 boneless, skinless chicken thighs
• 1/2 cup plain Greek style yogurt
• 1/2 tsp dried dill
• 1 Tbsp lemon juice
• 1/4 tsp salt
• 1 pint grape tomatoes
• 1 cucumber
• 1/4 red onion
• 6 pieces flatbread
• 10 oz. container hummus

Directions

1. Start by mixing the garlic chicken marinade. In a gallon-sized zip top bag or a shallow dish, stir together the olive oil, lemon juice, garlic, oregano, salt, and a little freshly cracked pepper. Add the chicken thighs, seal the bag if you’re using one, and work everything around so the chicken is coated. Leave it to marinate for 30 minutes.
2. As the chicken sits, make the dill yogurt sauce. Stir the Greek yogurt, dried dill, lemon juice, and salt together in a small bowl, then set it aside.
3. Cut the grape tomatoes in half, dice the cucumber, and slice the red onion thinly. Drop the red onion into a bowl of ice water for 5-10 minutes to mellow its bite.
4. Once the chicken has marinated for 30 minutes, set a skillet over medium heat and cook the thighs for about 5-7 minutes on each side, until they’re nicely browned and cooked all the way through. Cook them in 2 batches so the skillet does not get crowded, because crowding keeps that good browning from happening. Move the finished chicken to a cutting board and let it rest for 5 minutes before slicing.
5. For each wrap, spread a couple tablespoons of hummus over a flat bread, then add sliced chicken, a handful of tomatoes and cucumbers, and a few pieces of onion. Spoon on a few dollops of the dill yogurt sauce, fold the bread around the filling, and enjoy.