These were just so, so, so good. Yum, yum and yum. Great for feeding a group. I served with the roasted lemon potatoes side-dish that I'll post a recipe for next.
I set everything for these wraps out buffet style and let people choose what to put in theirs. Here's what was on my table:
soft, buttery pita bread (not the hard dry kind)
grilled lemon chicken (recipe below)
tomato, chopped in chunks
lettuce, chopped - or spring mix
red onion, thinly sliced
cucumber, peeled and sliced
feta cheese crumbles
kalamata olives, rough sliced/chopped
spicy garlic sauce (recipe below)
tzatsiki sauce (bought from grocery deli area) (this is a cucumber dill yogurt sauce)
italian dressing
Lemon Chicken Recipe: (I doubled this below to feed 8 adults and some kids.)
2 lbs. boneless, skinless chicken breasts (cut into 1 c. sections to grill faster)
2 Tab. olive oil
3 cloves garlic, finely minced
1 Tab. fresh lemon zest (about 1-2 lemons)
3 Tab. fresh lemon juice
1 tsp. salt
1/4 tsp. pepper
1 tsp. dried oregano
1 tsp. cumin
1/2 tsp. paprika
Combine olive oil through paprika in large ziplock bag. Add raw chicken and marinate 1-8 hours. Grill on preheated bbq, high heat, until juices run clear (flip over mid-way through cooking) and chicken is cooked through. Slice into bite-size chunks.
Spicy Garlic Sauce Recipe: (I can't remember if I doubled, but I had plenty leftover. ; )
1/2 c. mayo
1/2 c. plain greek yogurt
2-3 cloves garlic finely minced
1 tsp. sriracha/hot sauce - or I used 1/2 tsp. sambal oelek (more or less to taste)
1/2 tsp. salt
pinch of black pepper
2 tsp. fresh lemon juice
Process in blender until smooth. Keep in fridge up to 1 week before serving.
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