Good Eggs Meal Kits
Greek Chicken Wraps with Tomatoes & Cucumber Kit
Product Details
These simple chicken sandos rely on pre-marinated chicken with a zip of lemon and herbs. Tuck it into pillowy lavash, dollop with cool yogurt, and top with garden-fresh cukes and tomatoes.
Contains: milk, wheat.
Note: The chicken may arrive frozen for freshness. Store in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.
What You Get
Lemon-herb marinated chicken (see note below)
Cucumber
Dry-farmed tomato(es)
Dill
Lemon
Lavash
Yogurt
What You'll Need
Salt and freshly ground pepper
Olive oil
Hot sauce (optional)
Step 1
Preheat the oven to 400°F. Remove the chicken from the marinade and season with salt. In a large cast-iron skillet or ovenproof pan over medium heat, warm 3 tablespoons olive oil. Add the chicken and cook until golden on the first side, about 5 minutes. Flip the chicken and transfer the pan to the oven. Bake until the chicken is no longer pink at the center, 10 minutes. Transfer the chicken to a cutting board to rest, 5 minutes. Slice the meat across the grain.
Step 2
Meanwhile, dice the cucumber and tomato(es). Pick a handful of the dill, toss the stems, and chop the fronds. In a bowl, combine the diced cucumber and tomatoes, along with the dill, the juice of ½ lemon, and ¼ teaspoon salt. Set aside and let marinate for a few minutes, stirring to incorporate the juices.
Step 3
To build the wraps, place the lavash on plates, spread with spoonfuls of the yogurt, and dab with hot sauce, if using. Add the sliced chicken and top with the tomato-cucumber salad. Tuck in the ends and roll them up snugly, like a burrito. Cut the wraps in half and serve.
