Method

1. 01

   Prepare the Chicken Marinade5 min

   Trim any excess fat from the chicken thighs and cut them into approximately 2.5 cm pieces. In a medium bowl, combine 2 tablespoons of olive oil, the lemon juice, dried oregano, minced garlic, sea salt, and black pepper. Add the chicken pieces to the marinade, toss to coat thoroughly, cover, and set aside at room temperature for at least 15 minutes, or refrigerate for up to 4 hours.

2. 02

   Make the Tzatziki10 min

   While the chicken marinates, prepare the tzatziki. Grate half a cucumber and place it in a clean tea towel or paper towel. Squeeze firmly to remove as much excess water as possible – this prevents the tzatziki from becoming watery. In a small bowl, combine the squeezed cucumber with the plain Greek yoghurt, the remaining 1 tablespoon of olive oil, and the finely chopped fresh dill. Season with a pinch of salt and pepper, then stir well. Taste and adjust seasoning as needed. Refrigerate until ready to serve.

3. 03

   Prepare Salad Components5 min

   Halve the cherry tomatoes and thinly slice the half red onion. If desired, you can briefly soak the red onion slices in cold water for 5 minutes to reduce their pungency, then drain well.

4. 04

   Cook the Chicken10 min

   Heat a large griddle pan or heavy-based frying pan over a medium-high heat until hot. Add the marinated chicken pieces in a single layer, ensuring not to overcrowd the pan (cook in batches if necessary). Cook for 3-4 minutes per side, or until deeply golden brown and cooked through with no pink remaining in the centre. The internal temperature should reach 74°C.

5. 05

   Rest the Chicken3 min

   Once cooked, remove the chicken from the pan and transfer it to a clean plate. Cover loosely with foil and allow to rest for 3-5 minutes. This helps the chicken retain its juiciness.

6. 06

   Warm the Flatbreads2 min

   While the chicken is resting, warm the flatbreads. You can do this in the same griddle pan for 30-60 seconds per side until lightly puffed and warm, or briefly in a microwave, or a toaster for about 20 seconds. Do not overcook as they can become crisp.

7. 07

   Assemble the Wraps3 min

   Lay out the warm flatbreads. Spread a generous spoonful of tzatziki down the centre of each. Top with the rested grilled chicken pieces, then scatter over the halved cherry tomatoes and thinly sliced red onion.

8. 08

   Garnish and Serve2 min

   Garnish each wrap with the chopped fresh parsley. Carefully fold or roll up the flatbreads to create the wraps. Serve immediately, with any remaining tzatziki on the side for dipping.