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Lemon Chicken Flatbreads With a Greek Yoghurt Dill Dip

Yields4 ServingsPrep Time45 minsCook Time30 minsTotal Time1 hr 15 mins

Marinated Chicken Breast
 70 ml Olive Oil
 70 ml Lemon Juice
 3 Cloves Garlic, Minced
 ½ tbsp Dried Oregano
 ¼ tsp Salt
 Freshly Cracked Pepper
 650 g Chicken Breast
Greek Yoghurt Dip
 350 g Greek Yoghurt
 ½ tsp Dried Dill
 1 tbsp Lemon Juice
 ¼ tsp Salt
For The Wraps
 125 g Cherry Tomatoes
 ½ Cucumber
 ¼ Red Onion
 Handful of Pitted Kalamata Olives, Sliced
 6 Flatbreads
 300 g Houmous

We'll prepare the marinade first. In a medium/large zip top sandwich bag or shallow dish combine the olive oil, lemon juice, garlic, oregano, salt, and some freshly cracked pepper.


Chop the chicken breast into cubes.


Add the chicken breast to the marinade in the bag and close the top of it. Massage the ingredients to combine.


Let the chicken marinate for at least 30 minutes in the fridge.


While the chicken is marinating, prepare the greek yoghurt dip. In a small bowl combine the Greek yogurt, dried dill, lemon juice, and salt. Set the dip aside.


Slice the tomatoes in half, dice the cucumber, chop the olives and thinly slice the red onion. Place the red onion in a bowl of very cold water and let it soak for about 5-10 minutes to take the sharpness off of the flavour. 


After the chicken has marinated, cook the chicken pieces in a frying pan over medium heat for about 15 minutes, turning occasionally until well browned and cooked through.


Transfer the cooked chicken breast to a chopping board to rest for 5 minutes.


To build the wraps, spread each flatbread with a couple of tablespoons of houmous, add some chicken on top, then top with a handful of tomatoes, cucumbers, olives and a few slices of red onion. Add a few spoons of the greek yoghurt dip, wrap the flatbread around all of the filling, and enjoy!

Nutrition Facts

Servings 0