Chicken Wraps

I think I’m going to request these for my last meal…. Well…maybe sooner : ) I LOVE this meal.  I actually prefer them over authentic “chicken gyros”.  It’s simple, easy , and the flavors are fresh and delicious.  If you have to, use tortillas or pita bread, but it really is best with the soft wrap bread .  And the bread is SO simple and easy to make. Trust me, you’ll thank me.  The chicken marinade and lemon dressing was adapted from a Cook’s Country Magazine recipe. You skewer the marinated chicken with red onion and grill, then drizzle with the dressing. It’s wonderful that way too, but it makes for a great chicken wrap as well.  And the lemon dressing is totally optional, it’s taste great without it too.  And sorry if the picture is slightly blurry, I was in a hurry to eat dinner. : )

CHICKEN WRAPS

CHICKEN:
4 boneless, skinless chicken breasts, cut into 1″ cubes
6 oz plain yogurt (fat free or low fat is fine)
3 T olive oil
8 cloves garlic, minced
1 tsp thyme
1 tsp oregano
salt & pepper

Combine everything but chicken in a bowl, stir together until combined.
Stir in chicken until well coated. Cover and refrigerate for about 3 hours.  Remove chicken from marinade and grill (saute in pan if you don’t have an indoor or outdoor grill).

LEMON DRESSING: (optional)
1/4 cup olive oil
1 tsp garlic, minced
4 leaves fresh basil, cut in chiffonade (thin strips)
3 T lemon juice

Combine all together. Drizzle over cooked chicken.

FOR SERVING:
Cucumbers, sliced
red onion, cut in thin slices
sour cream
feta cheese, crumbled
tomato wedges or halved grape or cherry tomatoes
soft wrap bread

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