Chicken Souvlaki (Wrap or Bowl)
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This chicken souvlaki combines spice-rubbed chicken breast with crunchy cucumber, tomato, red onion, feta and creamy tzatziki. Cook the chicken in a frying pan and serve it in a wrap or bowl with homemade or packet chips.
Equipment
- 3 compartment meal prep container, optional
Ingredients
Greek Salad
- 1 cup kalamata olives, pitted
- 2 tomatoes, small
- 1 cucumber, small
- ½ red onion, small
- ½ cup feta
Chicken and Seasoning (or 1 ½ tablespoon storebought)
- 600 g (1 ⅓ lb) chicken breast, approx.2 breasts
- 2 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon garlic granules/powder
- 1 teaspoon onion granules/powder
- ½ teaspoon dried parsley
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon black pepper
Chips (or use 2 cups store-bought) and Souvlaki
- 4 large potatoes, all-rounder
- 2 tablespoon white vinegar
- 2 tablespoon salt
- 1 tablespoon oil
- 2 tablespoon oregano
- 5 souvlaki bread
Tzatziki (or 1 cup storebought)
- ¾ cup Greek yogurt
- ½ cucumber
- 1 garlic clove
- 1 tablespoon dill
- ½ lemon, juice
- salt and pepper, to taste
Instructions
Preparing and Cooking the Chips
- Wash and cut 4 large potatoes lengthways into 4–6 slices, then cut each slice into evenly sized chips.
- Place the chips in a pot of cold water with 2 tbsp white vinegar and some of the 2 tablespoon salt, reserving the rest for seasoning. Heat over high heat until bubbles start forming, about 15 minutes. Drain, rinse under cold water and drain thoroughly.
- (Optional - helps with crispiness) Spread the chips out and refrigerate for at least 1 hour where possible to dry the surface and help them crisp.
- When ready to cook, preheat the oven to 200°C (400°F). Toss the chips with a 1 tbsp oil, 2 tbsp oregano and the reserved salt. Spread in a single layer on a baking tray and bake for about 45 minutes, flipping halfway, until golden and tender inside. Prepare the remaining components while the chips bake.Note - I recommend cooking only what you plan on eating fresh as reheating chips lose a lot of texture. Reheating instructions provided in notes section if needed.
Preparing the Chicken, Salad and Tzatziki
- Slice 600 g (1 ⅓ lb) chicken breast into evenly sized strips. Toss with storebought Greek seasoning or make your own by adding: 2 teaspoon dried oregano, 1 teaspoon paprika, 1 teaspoon garlic granules/powder, 1 teaspoon onion granules/powder, ½ teaspoon dried parsley, ½ teaspoon dried thyme, ½ teaspoon salt, ½ teaspoon black pepper. Set aside for 10 minutes.
- Using a separate chopping board, chop 2 tomatoes, 1 cucumber, ½ red onion, into bite-sized pieces. Toss with 1 cup kalamata olives and ½ cup feta and refrigerate until serving.
- If making your own tzatziki, grate ½ cucumber and squeeze out excess liquid. Finely mince 1 garlic clove and chop 1 tbsp dill, then mix with ¾ cup Greek yogurt, ½ lemon (juice) and salt and pepper. Refrigerate until serving.
Cooking the Chicken and Assembling
- Near the end of the chips’ cooking time, heat a little oil in a frying pan over medium-high heat. Add the chicken in a single layer, cooking in batches if needed, and cook for approximately 8 minutes, turning until browned on both sides and the thickest pieces reach 74°C (165°F).
- Warm 5 souvlaki bread in batches in the microwave for approximately 15 seconds per bread, or in a frying pan for approximately 2 minutes, turning halfway.
- For wraps, spread tzatziki over the warm bread, then add chicken, chips and Greek salad before folding (extra chippies on the side). For bowls, serve the components side by side with toasted bread cut into wedges.
Notes
Storage
Refrigerate chicken, Greek salad and tzatziki in separate airtight containers or divider containers and use within 3 days, keeping the bread separate and unfilled.
Reheating
Reheat chicken separately until steaming hot, air fry cooked chips to restore some crispness (you could microwave but they'll be soggy) and warm the bread before adding cold salad and tzatziki.
Freezing
Freeze cooked chicken in airtight portions for up to 3 months, I actually recommend doing this with a bit of tzatziki to protect dry-rub chicken from getting freezer burn.
Nutrition
Serving: 1wrapCalories: 542kcalCarbohydrates: 56gProtein: 43gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.03gCholesterol: 101mgSodium: 1431mgPotassium: 1688mgFiber: 9gSugar: 7gVitamin A: 952IUVitamin C: 52mgCalcium: 277mgIron: 5mg
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