Greek Chicken Wraps

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  0.3 cup Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  3 Garlic(9g)
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  0.5 tbsp Oregano, Dried
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  0.5 tsp ½ tsp salt ($0.02)
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  Black Pepper (Freshly Cracked, $0.05)
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  1.8 lbs Chicken Thigh, Boneless Skinless

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  0.5 cup Greek Yogurt (2%)

  Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.

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  0.5 tsp Dill, Fresh
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  1 tbsp Lemon Juice, Fresh
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  0.3 tsp ¼ tsp salt ($0.05)
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  1 Tomato, Cherry(17g)
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  1 Cucumber(201g)
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  0 Yellow Onion(28g)
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  6 Flatbread, Whole Wheat(270g)
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  10 oz Hummus, Prepared, Store-Bought

Instructions

1. 1Combine the olive oil, lemon juice, minced fresh garlic, dried oregano, salt, and black pepper in a shallow dish or zip-top bag. Add the chicken thighs, seal, and massage to coat evenly. Marinate for at least 30 minutes (or up to overnight in the refrigerator).
2. 2While the chicken marinates, whisk together the Greek yogurt, fresh dill, lemon juice, and salt in a small bowl. Set the dill yogurt sauce aside.
3. 3Halve the cherry tomatoes, dice the cucumber, and thinly slice the onion. Place the onion slices in a bowl of ice water and let soak for 5–10 minutes to mellow the sharp flavor. Drain well before using.
4. 4Heat olive oil in a large skillet over medium-high heat. Working in two batches to avoid crowding, cook the chicken thighs 5–7 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a cutting board and rest for 5 minutes, then slice into bite-sized pieces.
5. 5Warm the whole wheat flatbreads according to package directions.
6. 6Assemble each wrap by spreading hummus on a flatbread, layering the sliced chicken, cherry tomatoes, diced cucumber, and drained onion slices, then drizzling with dill yogurt sauce. Roll tightly.
7. 7Divide the assembled wraps evenly into 6 airtight containers while still warm. Refrigerate until ready to eat.