All Recipes | Lunch | Mediterranean Chicken Wrap

Pat chicken thighs dry with a paper towel and sprinkle on salt and pepper.

In a large Ziploc baggie, add olive oil, lemon juice, garlic, oregano and thyme. Add chicken thighs and seal shut, massaging the marinade into the chicken. Option to place back in the fridge to marinate for an hour or up to 8 hours. If you are short on time leave sealed bag on counter to marinate at room temp for 10 minutes.

When ready to cook, remove marinating chicken from the fridge and let come to room temperature for 10 minutes. Heat a large non-stick skillet over medium-high heat. Spray skillet with cooking spray to coat an even layer.

Once pan is hot, using kitchen tongs, remove chicken from marinade to the hot skillet. Leave plenty of room for each chicken thigh to cook untouched. Cook for 6-7 minutes, until browned on one side.

Let chicken cool for 5 minutes. Slice chicken into ½” pieces for wrap.

To build wrap: Place tortilla wrap flat on cutting board. Spread 2 Tbsp. tzatziki sauce evenly over the tortilla. Layer shredded lettuce, cut tomatoes and 4 oz. sliced chicken in the center of the tzatziki. Fold the bottom of the tortilla in towards the center. Next, fold the top of the tortilla in towards the center. Fold over to close one side, followed by the other side. Carefully flip over so that the seam side is down on cutting board. Using a sharp knife, cut in half at a diagonal. Continue with remaining wraps. Enjoy!