GREEK CHICKEN WRAPS
It’s been a total blast. The weeks, guys. I couldn’t finish my food prep this week, but I did prepare the ingredients for the Greek Chicken wraps. Due to the mess, it’s more than a “semi-homemade” recipe. Rather than making it myself, I purchased flatbread and hummus at the grocerHummuse (Aldi). Naan and Hummus, The cost of cHummusence, are evident in the final price of wraps. However, guess what? Budgeting for food is always a giving-and-taking circumstance. Sometimes you compromise on the price, and then you take the convenience. Ultimately, I still had enough food to make six sandwiches at the cost of a lunch out.
MEAL PREP IT!
The components included in the wrap will remain well in the fridge for about 3-4 days so that I can swiftly and quickly make a sandwich when I want. If you’re trying to eat low-carb during this year’s new beginning, you can put these ingredients on the bed of crisp Romaine instead of wraps, and you’ll be ready to go. It’s akin to a shawarma salad!
Garlic Marinated Chicken Thighs
One cup of olive oil ($0.52)
1 cup of lemon juice ($0.18)
Three cloves of garlic, chopped ($0.24)
1/2 1 tsp dried oregano ($0.15)
1/2 tsp salt ($0.02)
Freshly cracked pepper ($0.05)
Six boneless, skinless, and skinless chicken thighs (about 1.8 1 lbs.) ($5.47)
Dill Yogurt Sauce
1/2 cup plain Greek-style yogurt ($0.58)
Half a teaspoon of dried dill ($0.05)
1. Tbsp of citrus juice ($0.02)
1/4 tsp salt ($0.05)
1 pint grape tomatoes ($1.99)
One cucumber ($0.99)
1/4 onion red ($0.15)
Six pieces of flatbread ($2.29)
10 oz. container of hummus ($1.79)
Make the marinade for your chicken with garlic first. Mix the lemon juice, olive oil, oregano, garlic salt, and a little freshly cracked and seasoned pepper in a gallon-sized zip-top bag or dish. Incorporate the thighs of the chicken, seal with the zip top, and rub the ingredients together to mix. Let the chicken sit for 30 minutes.
While the chicken is marinating, make the yogurt sauce with dill. Small bowl, mix the Greek yogurt along with dried dill, lemon juice, salt and. Place the sauce aside.
Cut the grape tomatoes into half, slice the cucumber, and thinly slice the onion red. Put the red onion in the bowl of ice and allow it to soak for 5-10 mins to take the sharp edge of the taste.
After marinating the chicken for 30 minutes, cook the chicken thighs in a skillet on medium-high heat for 7 minutes per aspect until golden brown; the chicken is cooked in 2 batches to prevent overcrowding the skillet and the chicken from browning. Transfer the cooked chicken to the cutting board to let it sit for 5 minutes before cutting.
To construct the wraps, smear each flatbread with a couple of tablespoons of hummus. Spread the hummus pieces, then cover with a few cucumbers, tomatoes, and onion slices. Sprinkle a few spoonfuls of the yogurt sauce with dill, wrap the bread around the filling, and then enjoy!