Chicken Naan Greek Wraps (Print Version)
# Ingredients:
→ Flatbread
01 -
2 naan breads
→ Chicken Mixture
02 -
1 cup cooked chicken, shredded
03 -
1 tablespoon olive oil
04 -
1 teaspoon dried oregano
05 -
Salt, to taste
06 -
Pepper, to taste
→ Toppings
07 -
1 cup cherry tomatoes, halved
08 -
1 cup cucumber, diced
09 -
½ red onion, thinly sliced
10 -
½ cup feta cheese, crumbled
11 -
½ cup tzatziki sauce
12 -
Fresh parsley, chopped, for garnish
# Instructions:
01 -
In a medium bowl, combine the shredded cooked chicken with olive oil, dried oregano, salt, and pepper. Mix until the chicken is evenly coated.
02 -
Lightly warm the naan breads in a dry skillet or oven until just heated through and slightly pliable.
03 -
Spread an even layer of tzatziki sauce over each warmed naan bread.
04 -
Distribute the seasoned chicken, cherry tomatoes, cucumber, red onion, and crumbled feta cheese evenly over the naans.
05 -
Sprinkle fresh chopped parsley on top. Fold or roll the naan breads and serve immediately while warm.
# Notes:
01 -
For deeper flavor, marinate the chicken in Greek dressing for 30 minutes before cooking or use grilled chicken to enhance smokiness.
02 -
Grilling the naan briefly adds a pleasant char and texture.
03 -
For variation, incorporate Kalamata olives or a squeeze of lemon juice. Substitute grilled halloumi for a vegetarian option.
04 -
Prepare the chicken mixture in advance and refrigerate for up to 2 days. Assemble wraps just before serving to preserve texture.