Lemon Chicken Wraps
These wraps were inspired by a photo of chicken flatbread wraps that went viral on our Facebook page. When you consider the charred lemony kebabs, the creamy Sriracha sauce, and the fluffy flatbread, it’s easy to understand why. If you don’t have time to marinate the chicken, season it with Italian seasoning, garlic powder (instead of cloves), salt, and pepper, then squeeze lemon juice over it once it’s cooked.
Not a fan of pita? We’ve got plenty more easy wrap inspiration.
TIME:0 HOURS 5 MINS
TOTAL TIME:0 HOURS 50 MINS
1/4 c. plus 2 tbsp. extra-virgin olive oil, divided
Juice of 3 lemons, divided2
cloves garlic, minced1 tsp.
Freshly ground black pepper1 lb.
boneless skinless chicken breasts1/2 c.
plain Greek yogurt1/2 tsp.
Hot sauce, to taste
- Make marinade: In a small bowl, whisk together 1/4 cup oil, juice of 2 lemons, garlic, Italian seasoning, salt, and pepper. To a large ziploc bag, add chicken breasts and marinade and toss to coat. Let marinate for at least 30 minutes and up to 4 hours.
- In a large skillet over medium-high heat, heat remaining two tablespoons oil. Add chicken breasts and cook until golden and cooked through, about 8 minutes per side. Remove from pan and let rest a few minutes, then slice.
- Make spicy yogurt sauce: In a small bowl, mix together yogurt, hot sauce, remaining lemon juice, and season with paprika and more salt.
- Assemble wraps: To a piece of pita, add lettuce, tomato, chicken slices, and drizzle with spicy yogurt sauce. Wrap in a piece of parchment and serve.
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