Ingredients
For the Chicken
- 3 tablespoons butter, unsalted melted
- 2 tablespoons chopped fresh dill
- 1 tablespoon chopped fresh oregano
- 2 cloves garlic, peeled and minced
- 3 tablespoons freshly squeezed lemon juice
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 pounds boneless, skinless chicken breasts
For the Yogurt Sauce
- 1 ½ cups yogurt, plain, whole milk
- 1 ½ tablespoons freshly squeezed lemon juice
- ½ cups diced cucumber
- 2 tablespoons chopped fresh dill
- 1 clove garlic, peeled and minced
- ¼ teaspoon kosher salt
- 1/8 teaspoon black pepper
For Serving
- 3 to 4 small loaves of whole wheat pita bread, cut in half lengthwise
- 1 cup thinly sliced tomatoes
- ½ cup thinly sliced red onion
Nutrition Information
Serving size: 1 wrap
Calories: 300
Carbohydrate: 14g (5%)
Protein: 40g (80%)
Total Fat: 10g (15%)
Saturated Fat: 5g (25%)
Trans Fat: 0g
Cholesterol: 150mg (50%)
Sodium: 320mg (13%)
Dietary Fiber: 2g (8%)
Calcium: 8%
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Instructions
Place the melted butter, dill, oregano, garlic, salt, and pepper in a gallon-size zip-top freezer bag. Seal the bag and shake the contents to combine. Open the bag and set the chicken inside. Seal the bag once again, being careful to press the air out of the bag while doing so. Shake the chicken in the bag to coat with marinade. Refrigerate the chicken in the marinade for 30 minutes.
While the chicken is marinating, prepare the yogurt sauce by stirring together the yogurt, lemon juice, diced cucumber, dill, garlic, salt and pepper. Cover the sauce and refrigerate until serving.
Grill the chicken over direct heat, about 10 minutes per side, until cooked through. Transfer the chicken to a cutting board and let rest for 10 minutes. Once the meat has rested, thinly slice the chicken across the grain.
Serve chicken on pita bread with tomatoes, red onion, and a generous tablespoon of yogurt sauce.
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