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Chicken Souvlaki Pita Wrap Recipe

Name: La Plumes CHICKEN SOUVLAKI PITA WRAP Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 1 lb boneless skinless chicken thighs or breasts, cut into 1-inch cubes; 3 tbsp extra-virgin olive oil; 2 tbsp fresh lemon juice; 3 pcs garlic cloves, minced; 2 tsp dried oregano; 1 tsp dried thyme or rosemary (optional); 1 tsp kosher salt; 1 tsp black pepper, freshly ground; 1 cup Greek yogurt (full-fat preferred); 1 cup cucumber, peeled, seeded and grated; 1 pcs garlic clove, minced; 1 tbsp fresh lemon juice; 1 tsp extra-virgin olive oil; 2 tbsp fresh dill, finely chopped (or 1 tsp dried); 1 tsp kosher salt; 0.5 tsp black pepper; 4 pcs large pita breads or flatbreads; 4 cups romaine lettuce, chopped; 2 pcs tomato, thinly sliced or diced; 0.5 pcs red onion, thinly sliced; 0.5 cup kalamata olives, pitted and halved; 2 cups french fries (cooked), for stuffing; 1 tbsp extra-virgin olive oil (for grilling); 2 pcs lemon wedges, for serving; 4 cups mixed greens or additional romaine; 1 pcs cucumber, sliced; 1 tbsp red wine vinegar; 2 tbsp extra-virgin olive oil; 0 to taste salt and pepper

Inspired by La Plume

Time50m

Serves4

french fries, romaine, tomato, red onion, kalamata olives, tzatziki, green salad

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Ingredients

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Marinated Chicken Souvlaki

1 lb boneless skinless chicken thighs or breasts, cut into 1-inch cubes

3 tbsp extra-virgin olive oil

2 tbsp fresh lemon juice

3 pcs Garlic cloves, minced

2 tsp Dried oregano

1 tsp dried thyme or rosemary (optional)

1 tsp kosher salt

1 tsp Black pepper, freshly ground

Tzatziki Sauce

1 cup Greek yogurt (full-fat preferred)

1 cup cucumber, peeled, seeded and grated

1 pcs garlic clove, minced

1 tbsp fresh lemon juice

1 tsp extra-virgin olive oil

2 tbsp fresh dill, finely chopped (or 1 tsp dried)

1 tsp kosher salt

1/2 tsp black pepper

Wrap Components

4 pcs large pita breads or flatbreads

4 cups romaine lettuce, chopped

2 pcs tomato, thinly sliced or diced

1/2 pcs Red onion, thinly sliced

1/2 cup Kalamata olives, pitted and halved

2 cups french fries (cooked), for stuffing

1 tbsp extra-virgin olive oil (for grilling)

2 pcs Lemon wedges, for serving

Green Salad (side)

4 cups mixed greens or additional romaine

1 pcs Cucumber, sliced

1 tbsp red wine vinegar

2 tbsp extra-virgin olive oil

0 to taste Celtic salt and pepper

Method

Marinated Chicken Souvlaki

Make the marinade and marinate

Whisk together 3 tbsp olive oil, 2 tbsp lemon juice, minced garlic, 2 tsp oregano, 1 tsp thyme (optional), 1 tsp salt and 1 tsp pepper in a bowl. Add the cubed chicken and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes and up to 4 hours (longer will deepen flavor).

Cook the chicken

Preheat a grill pan or skillet over medium-high heat and brush with 1 tbsp olive oil. Thread chicken onto skewers if desired or cook loose. Sear the chicken for 3-4 minutes per side until nicely browned and an instant-read thermometer reads 165°F (74°C). Remove from heat and let rest 5 minutes, then slice into strips if skewered whole.

Tzatziki Sauce

Prepare cucumber

Grate the peeled, seeded cucumber into a bowl. Squeeze out excess moisture using a fine mesh sieve or clean kitchen towel until mostly dry. This prevents watery tzatziki.

Mix tzatziki

Combine the drained grated cucumber with 1 cup Greek yogurt, 1 minced garlic clove, 1 tbsp lemon juice, 1 tsp olive oil, 2 tbsp chopped dill, 1 tsp salt and 1/2 tsp pepper. Stir until smooth, taste and adjust seasoning. Refrigerate at least 15 minutes to let flavors meld.

Wrap Assembly

Warm pitas and prepare fries

If using store-bought or leftover french fries, reheat in the oven at 425°F (220°C) for 6-8 minutes or until crisp. Warm pitas briefly in the oven or on a dry skillet for 1 minute per side so they are pliable.

Assemble wraps

Lay a warmed pita on a plate. Spread 2-3 tbsp tzatziki down the center. Add a handful (about 1 cup) chopped romaine, some sliced tomato and a few rings of red onion. Top with sliced souvlaki chicken (about 4 oz/quarter of the cooked chicken). Scatter 1/8–1/4 cup halved kalamata olives and about 1/2 cup hot french fries into the pita. Drizzle an extra tablespoon of tzatziki if desired, squeeze a lemon wedge over, then fold or roll the pita tightly to enclose the filling. Repeat to make 4 wraps.

Finish

Optional: Toast assembled wraps seam-side down in a skillet for 1-2 minutes to seal and warm through. Serve immediately with lemon wedges.

Green Salad (side)

Toss 4 cups mixed greens with sliced cucumber, 1 tbsp red wine vinegar, 2 tbsp olive oil and salt and pepper to taste. Serve alongside the pita wraps as a refreshing side.