Ingredients
- 4 large flatbreads foldable and thick; Greek-style flatbreads, Mediterranean flatbreads, or gyro pita.
- 4 cooked yogurt-marinated chicken breasts or grilled chicken or rotisserie chicken
- 3-4 medium tomatoes on the vine about 10.5 oz or 300 grams. You can also use baby tomatoes or other juicy & ripe tomatoes you can find. Get the most flavorful tomatoes you can find!
- 1 English cucumber optionally peeled if the skin is thick. If using other types of cucumber with rough/thick or bitter skin, you should peel them. I also recommend removing the seeds so you don’t have too much liquid in the salad. You can remove the seeds by slicing the cucumber in half lengthwise and then scooping the seeds with a spoon.
- 1/4 cup Kalamata olives pitted
- 3.5 oz feta crumbled
- 1/2 of a small red onion
- 1 tsp dried oregano
- 1/2 tbsp of lemon juice red-wine vinegar, or white-wine vinegar. Traditionally, Greek salad is made with red-wine vinegar. But you can use whatever you prefer or have on hand for this recipe.
- 2 tbsp extra-virgin olive oil
- a pinch of kosher salt to taste
- a pinch of freshly ground black pepper to taste
- tzatziki sauce (optional) If you really want to elevate the flavors, add tzatziki as an extra sauce or replace the olive oil and lemon dressing with tzatziki for a creamier version.
Instructions
- Make the Greek salad. Chop the tomatoes (if using baby tomatoes, halve them or quarter them if really large). Optionally, peel the cucumber. Deseed it and chop it. Chop the Kalamata olives. Finely dice or thinly slice the red onion. Add the crumbled feta. Make the salad dressing by combining the lemon juice or vinegar with the olive oil, salt, pepper, and dried oregano. Don’t toss it with the chopped ingredients until you’re ready to assemble the wraps, to prevent excess liquid. Once you’re ready, toss the salad with the dressing. Taste and adjust the seasoning to your preference, adding more salt if needed. Keep in mind that the feta and olives add saltiness, so don’t overseason.
- Warm up the flatbreads. To a cast-iron pan or non-stick pan, over medium heat, add the flatbreads, one at a time. Warm up for about 30-60 seconds per side until warmed through.
- Assemble. To the warm flatbreads, add the sliced or chopped yogurt-marinated chicken (or grilled chicken) first to create a barrier so the flatbread doesn’t get soggy from the salad dressing. Add the Greek salad, draining excess liquid, and wrap the flatbread around the fillings. Serve immediately so the flatbreads don’t get soggy from the salad. If you have extra salad, you could serve it on the side.