Cucumber Dill Yogurt Chicken Wraps

These wraps are everything you want on a warm afternoon — juicy seasoned chicken tucked inside a soft tortilla with a creamy, herby yogurt sauce and crisp fresh cucumber. The dill yogurt does double duty as both a marinade and a spread, keeping things simple without sacrificing any flavor. They come together in under 40 minutes and taste like something you'd order at a little Mediterranean café.

✨ An original recipe written by AI — not kitchen-tested, so trust your taste on seasoning & timing.

Ingredients

• 1 lb boneless skinless chicken breasts, thinly sliced
• 1 cup plain whole-milk Greek yogurt
• 1 medium English cucumber, thinly sliced into half-moons
• 3 tbsp fresh dill, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp lemon zest plus 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 large flour tortillas

Directions

1. In a bowl, stir together the Greek yogurt, dill, garlic, lemon zest, lemon juice, salt, and pepper until smooth. Set aside half of this mixture as your wrap sauce.
2. Add the sliced chicken to the remaining yogurt mixture and toss to coat. Let it marinate for 10 minutes at room temperature while you prep everything else.
3. Heat olive oil in a large skillet over medium-high heat. Add the marinated chicken in a single layer and cook for 4 to 5 minutes per side until golden and cooked through. Remove from heat and rest for 2 minutes.
4. Warm the tortillas one at a time in a dry skillet for about 30 seconds per side, or wrap them in a damp paper towel and microwave for 20 seconds.
5. Spread a generous spoonful of the reserved yogurt sauce down the center of each tortilla. Layer on the cooked chicken and cucumber slices.
6. Roll each wrap tightly, folding in the sides as you go. Slice in half on a diagonal and serve immediately.

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