Every time I make Greek food I want to dance around, smash plates and yell “OPA!” Don’t worry, I am much too cheap to smash my beautiful plates but I won’t lie sometimes an “OPA” is thrown out there in the midst of chopping garlic and squeezing lemons!

I am keeping this one short and sweet today because you really don’t need me rambling on anymore about how much I love goats milk feta or how hard it is to spell tzatziki, seriously though?!

I think I had to look it up about 8 times and then very slowly one finger by one finger punch it into the keyboard, double checking about three times to make sure I got it right and you know what I still am not even sure if I did! But alas I will save you those stories because I know you are here just for the recipe and you really don’t care about my spelling woes!

I will say this chicken is amazing, incredibly moist and flavourful and this meal can be made in 30-40 minutes tops so it is great for a quick mid week meal that will most definitely please the whole family.

Remember fresh herbs and organic free range, hormone free, local chicken is going to make a huge difference for this meal and really all your meals! Choose loving ingredients and your body will bow down with gratitude.

lemon herbed greek chicken wraps + garlic cucumber tzatziki

chicken marinade:

2-3 large organic chicken breasts

2 tbsp of fresh oregano

2 tbsp of fresh thyme

2 tbsp of olive oil

1 lemon

4 garlic cloves

salt and pepper

tzatziki:

½ cup of full fat sour cream

½ of plain Greek yogurt

half a cucumber (deseeded)

4 cloves of garlic (less if you find garlic strong)

1 -2 tbsp of olive oil (you can add more if you would like it thinner)

salt and pepper to taste

additional ingredients:

1 package of Greek pita wraps

lettuce

tomatoes

green peppers

cucumber

goats milk feta

red onion

directions:

Put the chicken into a large bowl. Roughly chop the fresh herbs and garlic and throw into the bowl. Cut the lemon into slices and squeeze over the chicken and then throw the slices into the bowl as well, adding the olive oil, salt and pepper and mixing together. Let marinate for a few hours or overnight.

Preheat the oven to 400 degrees.

On medium to high heat up an oven safe pan on the stove and add 2-3 tbsp of butter. Once melted and sizzling place the chicken into the pan, cook until golden on each side, maybe even a little crispy (about 3-4 minutes per side). Once both sides have a nice colour to them place the pan in the oven to finish the cooking around 15-20 minutes.

While the chicken is in the oven you can make the tzatziki.

Mince the garlic and add to a small bowl with the yogurt, sour cream, salt and pepper.

Deseed the cucumber (cutting out the soft middle part) and finely chop into tiny pieces, I keep my skin on but you can cut it off if you like that better. Add the cucumber to the yogurt mixture and combine. Top with the olive oil adding more depending on the thickness you would like the tzatziki.

Warm your pita up in the oven and then top with sliced chicken, tzatziki and any other desired toppings (suggestions above).