Greek Chicken Wraps

Ingredients

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• 1/4 cup + 1 tbsp lemon juice
• 6 boneless, skinless chicken thighs (about 1.8 lbs.)
• 1/2 cup plain greek yogurt
• 1 pint grape tomatoes
• 1 cucumber
• 1/4 red onion
• 6 pieces flatbread
• 10 oz. container hummus

On Hand

• 3 cloves garlic , minced
• 1/2 Tbsp dried oregano
• 3/4 tsp salt
• black pepper
• 1/4 cup olive oil
• 1/2 tsp dried dill

Instructions

• Prepare the garlic chicken marinade first. In a gallon-sized zip top bag or shallow dish combine the olive oil , 1/4 cup of the lemon juice , garlic , oregano , salt , and some black pepper . Add the chicken thighs , close the top of the bag, and massage the ingredients to combine. Let the chicken marinate for 30 minutes.
• While the chicken is marinating, prepare the dill yogurt sauce. In a small bowl combine the greek yogurt , dried dill , 1 Tbsp of the lemon juice , and salt . Set the sauce aside
• Slice the grape tomatoes in half, dice the cucumber , and thinly slice the red onion . Place the red onion in a bowl of ice water and let it soak for 5-10 minutes to take the sharp edge off the flavor.
• After the chicken has marinated for 30 minutes, cook the chicken thighs in a skillet over medium heat for about 5-7 minutes on each side, or until well browned and cooked through. Cook the chicken in two batches to prevent over crowding the skillet, which will prevent browning. Transfer the cooked chicken to a cutting board to rest for 5 minutes before slicing.
• To build the wraps, smear each flat bread with a couple tablespoons of hummus , pile some sliced chicken on top, then top with a handful of grape tomatoes , cucumber , and a few slices of red onion . Add a few dollops of the dill yogurt sauce, wrap the flatbread around the filling, and enjoy!