Grilled Chicken Pita Wraps
Grilled Chicken Pitas
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Slice chicken breasts lengthwise into ½ inch (1 cm) strips and place in a resealable plastic bag. Combine oregano, dill, lemon juice, water and vegetable oil and pour over chicken; close bag and turn it until all the strips are coated with the marinade. Let stand at room temperature for no longer than 30 minutes.
In the meantime, combine sauce ingredients and refrigerate until needed.
Preheat barbecue on medium heat. Thread chicken strips onto eight metal skewers; discard marinade. Grill skewers, with the lid down, for 5 minutes per side.
Cut onion into ½ inch (1 cm) slices and grill for a few minutes on each side. Remove from heat and cut slices into four.
Wrap pita breads in foil and warm on the grill. Arrange warm pitas on plates.
Spread yogurt sauce over pitas, top with tomatoes, cucumber, and grilled onions and two skewers of chicken. Fold the sides of the bread up, pull the skewers out of the chicken and eat the pita like a taco.
Serve with a Greek salad.
|Per 500 g serving||Amount|
|Saturated Fat||2 g|
|Per 500 g serving||% Daily Value|