Greek Chicken Burritos
Ingredients
Quick Pickled Onions
-
¼
cup
apple cider vinegar
-
¼
cup
water
-
1
tablespoon
sugar
-
1
teaspoon
coarse, kosher salt
-
½ to 1
cup
thinly sliced red onion
Tzatziki Sauce
-
1
medium
English/seedless cucumber, shredded
-
1
cup
plain Greek yogurt
-
1
tablespoon
fresh lemon juice
-
2
cloves
fresh garlic, finely minced
-
to taste
salt and pepper
-
drizzle
of
olive oil
Greek Chicken + Extras
-
1
teaspoon
dried oregano
-
1
teaspoon
dried basil
-
1
teaspoon
onion powder
-
1
teaspoon
garlic powder
-
½
teaspoon
coarse, kosher salt
-
½
teaspoon
coarsely ground black pepper
-
2
pounds
boneless, skinless chicken breasts
-
6
flatbreads, wraps or tortillas
-
1
cup
chopped tomatoes
-
1 to 2
cups
chopped romaine lettuce
-
crumbled feta cheese
Instructions
- Prepare the quick pickled onions by mixing vinegar, water, sugar, and salt in a bowl, then add sliced onions and set aside.
- For the tzatziki sauce, squeeze excess water from the cucumber, then mix yogurt, lemon juice, garlic, salt, and pepper in a bowl. Add the cucumber and drizzle with olive oil, then set aside.
- Combine the oregano, basil, onion powder, garlic powder, salt, and pepper in a bowl. Rub this spice mixture onto the chicken.
- Preheat a grill or skillet and cook the chicken for 4-5 minutes on each side until fully cooked. Let it rest before slicing.
- Warm the flatbreads, then assemble by placing chicken, lettuce, tomatoes, pickled onions, tzatziki, and feta on each flatbread. Roll up and serve.
Nutrition Facts (estimated)
Servings
6
Calories
336
Total fat
5g
Total carbohydrates
31g
Total protein
40g
Sodium
989mg
Cholesterol
98mg
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