[Leftover] Oregano Chicken Shawarma Wraps
with tzatziki
Oregano chicken cooked earlier in the week makes these tasty wraps quick and weeknight-friendly. Add a mediterranean spice blend and some fresh tzatziki, and it will feel like a brand new meal! A version of this meal using rotisserie chicken was featured in 2018.
Ingredients
- Mint, fresh (opt) - 2 Tbsp , chopped
- Cucumbers - 8 oz , diced
- Garlic - 2 cloves , chopped
- Yogurt, plain or Greek - 1 cup
- Grilled Oregano Chicken (leftover from Tuesday) - 1 lb , sliced
- Lemons - 1 , wedges
- Onions, medium and red - 1/2 , sliced
- Tomatoes, cherry or grape - 8 oz , halved
- Lettuce, romaine - 1 heart , sliced
- Flat breads or pitas - 4
- Oil, cooking - 1 Tbsp
- Cumin, ground - 1 tsp
- Paprika - 1 tsp
- Vinegar, red wine - 2 tsp
- Cheese, feta - 4 oz , crumbled
Prep
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Oregano Chicken - (Skip if done ahead on Tuesday.) Slice chicken. (Can be done up to 5 days ahead)
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Lemons / Onions / Mint - Prep as directed. Store separately. (Can be done up to 5 days ahead)
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Make tzatziki - Dice cucumbers and chop garlic. Combine cucumbers, garlic, mint, and yogurt. (Can be done up to 3 days ahead)
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Tomatoes / Lettuce - Prep as directed.
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Make
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Heat oven to 400F / 204C.
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Toast flat breads or pitas on a sheet pan for 4 to 5 minutes.
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Heat a skillet or saute pan over medium heat. Add oil and then onions to heated oil. Saute for ~2 minutes.
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Add chicken with cumin and paprika. Saute for another 2 minutes, just to warm chicken up.
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Add vinegar and saute for another 30 seconds and remove from heat. Season with some salt and pepper.
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Assemble wraps with chicken, tzatziki, tomatoes, lettuce, feta, and a squeeze of fresh lemon juice. Drizzle remainder of tzatziki over tomatoes and lettuce that cannot fit into wraps and enjoy as a side salad!
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