Quick and Easy: Greek Chicken Wrap

Washington Post

Here's a sandwich that's worth the time, adapted from "Simply Good Food" by Clare Ferguson (Ryland, Peters & Small, 2002). For 4 servings:

• 1 pound boneless, skinless chicken breasts and/or thighs, cut into 1-inch cubes
• 1/4 cup extra-virgin olive oil
• 1 tablespoon finely chopped fresh oregano
• 1/2 teaspoon salt
• 1 teaspoon freshly cracked black pepper
• Freshly squeezed juice from 1 lemon
• 1 medium cucumber, halved and seeded
• 1/2 cup plain whole-milk yogurt
• 2 cloves garlic, finely chopped, or to taste
• 1/4 cup finely chopped fresh mint or flat-leaf parsley
• 4 flatbreads, such as pita or flour tortillas

Place the chicken pieces in a shallow dish. Set aside.

In a measuring glass, whisk together the oil, oregano, salt, pepper and lemon juice. Place chicken pieces in shallow dish and pour mixture over; marinate 30 minutes.

Grate or chop cucumber. Wrap in paper towels and squeeze dry. Combine with yogurt, garlic, mint or parsley and salt to taste. Cover and refrigerate. Wrap the bread in foil; set aside. Preheat the grill or broiler. Place chicken on skewers. Transfer the chicken and the foil-wrapped bread to the grill or broiler and cook, turning as necessary, until the chicken is cooked through and the bread is warm, 8 to 10 minutes.

To assemble, wrap chicken in bread, spoon cucumber sauce on top.

Per serving: 423 calories, 30 gm protein, 29 gm carbohydrates, 21 gm fat, 83 mg cholesterol, 4 gm saturated fat, 857 mg sodium, 3 gm dietary fiber