Description
A fresh and satisfying Greek-inspired flatbread made with juicy seasoned chicken, creamy tzatziki, crisp cucumber, cherry tomatoes, red onion, feta, fresh herbs, and a smooth lemon sauce. Everything comes together on warm flatbread for an easy lunch or dinner.
Ingredients
For the Chicken
2 boneless, skinless chicken breasts, thinly sliced (450 g)
2 tbsp olive oil (30 ml)
1 tsp garlic powder (3 g)
1 tsp dried oregano (1 g)
½ tsp smoked paprika (1 g)
½ tsp kosher salt (3 g)
¼ tsp black pepper (0.5 g)
1 tbsp fresh lemon juice (15 ml)
For the Tzatziki
1 cup Greek yogurt (245 g)
½ English cucumber, finely grated and squeezed dry (100 g)
1 garlic clove, minced (3 g)
1 tbsp fresh lemon juice (15 ml)
1 tbsp fresh dill, chopped (3 g)
1 tbsp extra-virgin olive oil (15 ml)
¼ tsp kosher salt (1.5 g)
¼ tsp black pepper (0.5 g)
For the Flatbread
4 large flatbreads or naan breads (320 g)
1 cup cherry tomatoes, halved (150 g)
1 English cucumber, thinly sliced (150 g)
½ small red onion, thinly sliced (60 g)
½ cup crumbled feta cheese (75 g)
2 tbsp fresh parsley, chopped (8 g)
1 tbsp fresh dill, chopped (3 g)
For the Creamy Lemon Sauce
½ cup Greek yogurt (120 g)
2 tbsp mayonnaise (30 g)
1 tbsp fresh lemon juice (15 ml)
1 tsp honey (7 g)
1 tsp Dijon mustard (5 g)
1 small garlic clove, minced (3 g)
¼ tsp kosher salt (1.5 g)
¼ tsp black pepper (0.5 g)
Instructions
1. Place the sliced chicken in a bowl and add the olive oil, garlic powder, dried oregano, smoked paprika, kosher salt, black pepper, and fresh lemon juice. Toss thoroughly until every piece is evenly coated. Let the chicken marinate for 10–15 minutes while preparing the other ingredients.
2. Combine the Greek yogurt, grated cucumber, minced garlic, lemon juice, fresh dill, olive oil, salt, and black pepper in a bowl. Stir until smooth and creamy, then refrigerate until ready to assemble.
3. Heat a large skillet over medium-high heat. Add the marinated chicken and cook for 5–7 minutes, turning occasionally, until golden on the outside and cooked through. Remove from the heat and let the chicken rest for a few minutes.
4. In a small bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, honey, Dijon mustard, minced garlic, salt, and black pepper until completely smooth and creamy.
5. Warm the flatbreads in a dry skillet or oven for 1–2 minutes, just until soft and pliable.
6. Spread a generous layer of tzatziki over each warm flatbread. Add the cooked Greek chicken, cucumber slices, cherry tomatoes, and red onion.
7. Scatter the crumbled feta, chopped parsley, and fresh dill over the chicken and vegetables.
8. Drizzle the creamy lemon sauce over each flatbread just before serving. Fold or roll and serve immediately while the chicken is warm and the vegetables remain fresh and crisp.
Notes
Slice the chicken evenly so the pieces cook quickly and consistently. Prepare the tzatziki and creamy lemon sauce ahead of assembly and keep them refrigerated. Warm the flatbreads only until soft and pliable so they remain easy to fold or roll. Add the creamy lemon sauce just before serving to keep the flatbread fresh. The provided recipe article ends during the first tip section, so additional tips and nutrition information were not included in the source.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Lunch
- Method: Skillet
- Cuisine: Greek