Grilled Greek Chicken Souvlaki Pita Wraps with Tzatziki and Summer Slaw

In a bowl, whisk the olive oil, lemon juice, half the garlic, oregano and salt, then toss with the chicken and marinate for at least 30 minutes.

Serves 4

Ingredients

• 1.5 lb boneless chicken thighs, cut into 1.5-inch cubes
• 3 tablespoons olive oil
• 3 tablespoons fresh lemon juice
• 4 garlic cloves, minced
• 2 teaspoons dried oregano
• 1 teaspoon salt
• 4 warm pita breads
• 1 cup Greek yogurt
• 1/2 cup grated cucumber, squeezed dry
• 1 tablespoon chopped fresh dill
• 2 cups shredded cabbage
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced

Instructions

1. In a bowl, whisk the olive oil, lemon juice, half the garlic, oregano and salt, then toss with the chicken and marinate for at least 30 minutes.
2. Thread the chicken onto skewers and grill over medium-high heat, turning, until charred and cooked through, about 10 to 12 minutes.
3. Stir together the Greek yogurt, grated cucumber, remaining garlic and dill to make the tzatziki, and season with a pinch of salt.
4. Toss the shredded cabbage, cherry tomatoes and red onion with a squeeze of lemon and a drizzle of olive oil for the summer slaw.
5. Warm the pitas at the edge of the grill until soft and pliable.
6. Slide the grilled chicken off the skewers and pile it down the center of each pita.
7. Top with a spoonful of tzatziki and a handful of the crunchy slaw, then roll into a wrap.
8. Souvlaki, from the Greek word for little skewer, is the beloved street food of Athens, where smoky charcoal-grilled meat is tucked into warm pita with cool yogurt sauce. Bright with lemon and oregano and stuffed with a fresh summer slaw, these wraps make a fast, handheld lunch that keeps the grill busy between the burgers and ribs of a Fourth of July cookout.

Nutrition (estimated, per serving)

• Calories: 560 kcal
• Protein: 42g
• Fat: 22g
• Carbohydrates: 48g
• Fiber: 4g
• Sugar: 6g
• Sodium: 890mg