Mediterranean Chicken Wrap with Tzatziki

Ingredients

Equipment Needed

• •Outdoor grill or 12-inch cast iron grill pan
• •Instant-read thermometer
• •Box grater
• •Clean kitchen towels

Instructions

1. 1

   Prepare the tzatziki

   Grate half the cucumber on the large holes of a box grater. Squeeze the grated cucumber firmly in a clean kitchen towel to extract as much liquid as possible. This step matters: watery tzatziki turns your pita soggy and dilutes the flavor. You should get at least two tablespoons of liquid out. Discard the liquid or save it for a smoothie. Mince two cloves of garlic finely. Combine the drained cucumber, garlic, Greek yogurt, the juice of one lemon, the dill, half a teaspoon of salt, and one tablespoon of olive oil in a bowl. Stir well, taste, and adjust the salt and lemon. Refrigerate while you prepare the chicken.

   Full-fat Greek yogurt is non-negotiable here. Low-fat versions lack the body and richness that makes tzatziki sing.
2. 2

   Season the chicken

   Pat the chicken thighs completely dry with paper towels. Place them in a bowl and add the za'atar, two tablespoons of olive oil, the juice of half a lemon, two minced garlic cloves, half a teaspoon of salt, and the black pepper. Massage the seasoning into every surface of the meat. The spices should coat the chicken thoroughly, creating an aromatic crust when grilled. Let the chicken sit at room temperature for fifteen minutes while your grill heats. This tempering allows for more even cooking.

   If you have more time, the chicken can marinate refrigerated for up to four hours. The flavors penetrate deeper and the meat becomes more tender.
3. 3

   Grill the chicken

   Heat your grill or grill pan over high heat until properly hot. You're looking for the grates to be hot enough that a drop of water sizzles and evaporates immediately. Oil the grates lightly with a paper towel dipped in vegetable oil held with tongs. Place the chicken thighs on the grill and resist the urge to move them. Let them cook undisturbed for five to six minutes. You'll hear the sizzle, smell the za'atar toasting, and see the edges turning opaque. Flip when the chicken releases easily from the grates with distinct char marks. Cook another four to five minutes until the internal temperature reaches 165 degrees Fahrenheit and the juices run clear when pierced.

   A grill pan on the stovetop works perfectly if outdoor grilling isn't an option. Get it smoking hot and open a window.
4. 4

   Rest and slice

   Transfer the chicken to a cutting board and let it rest for five minutes. Resting allows the juices to redistribute through the meat. Cut into it immediately and those juices end up on your cutting board instead of in your mouth. After resting, slice the chicken against the grain into strips about half an inch thick. The grain runs lengthwise through the thigh; cutting across it shortens the muscle fibers and makes each bite more tender.

5. 5

   Prepare the vegetables and warm the pitas

   While the chicken rests, slice the remaining half cucumber into thin rounds. Cut the tomatoes into half-moon slices. Slice the red onion paper-thin. Crumble the feta if you haven't already. Warm the pita breads directly on the grill for about thirty seconds per side, just until pliable and lightly charred. You can also warm them in a dry skillet or directly over a gas flame, turning frequently. Stack them and wrap in a clean towel to keep warm.

6. 6

   Assemble the wraps

   Lay a warm pita flat on your work surface. Spread a generous two tablespoons of tzatziki down the center, leaving room at the edges. Layer a handful of mixed greens, then arrange the sliced chicken over the greens. Top with cucumber rounds, tomato slices, red onion, and a scatter of crumbled feta. Sprinkle the fresh mint over everything. Fold the bottom of the pita up about an inch, then roll the sides in tightly to form a wrap. Cut in half on a diagonal for easier eating. Repeat with the remaining pitas.

7. 7

   Pack for travel (optional)

   For picnic transport, wrap each assembled wrap tightly in parchment paper, then twist the ends like a candy wrapper. This keeps everything contained and makes for tidy eating outdoors. Pack the wraps in an insulated bag with a cold pack. If you're traveling more than an hour, pack the tzatziki in a separate container and let everyone add their own when it's time to eat. The wraps will keep beautifully for up to three hours this way.

Chef Tips

• •Za'atar quality varies dramatically. Seek out a Middle Eastern grocery or spice purveyor for the good stuff. You want to see large sesame seeds and smell the wild thyme immediately upon opening. The supermarket versions often taste dusty and flat.
• •Chicken thighs are the correct choice here. They stay moist during grilling and have enough fat to carry the spices properly. Breast meat dries out too quickly and becomes stringy in a wrap.
• •The tzatziki improves after an hour in the refrigerator as the flavors meld. Make it the night before if you're organized. It keeps well for three days.
• •A chilled Assyrtiko from Santorini pairs beautifully with these wraps. The wine's mineral quality and bright acidity cut through the richness of the tzatziki and complement the za'atar spices. A crisp rosé works equally well.

Advance Preparation

• •Tzatziki can be made up to 3 days ahead and stored refrigerated in an airtight container. Give it a stir before using.
• •Chicken can be grilled up to 24 hours ahead. Refrigerate the sliced meat and bring to room temperature before assembling, or serve the wraps with cold chicken for a refreshing summer variation.
• •Vegetables can be sliced and stored separately in the refrigerator for up to 8 hours. Keep tomatoes at room temperature for best flavor.
• •Pitas can be warmed, wrapped in foil, and held in a 200°F oven for up to 30 minutes before serving.

Frequently Asked Questions

Nutrition Information

1 serving (about 330g)