YUMMY HOMEMADE Soft Pita Flatbread Wrap/Easy Greek Chicken & Sliced Vegetables

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Chicken & Marinade:
4 bone-in chicken thighs
¼ cup extra-virgin olive oil
¼ cup lemon juice
2 garlic gloves, minced
1 tablespoon dried oregano (I bought fresh & cleaned it & left it out overnight a couple days uncovered to dry out a bit )
1/2 teaspoons dried thyme
1 teaspoons Dijon mustard
1 teaspoons kosher salt
½ teaspoon freshly ground black pepper
In a small bowl, stir together the marinade ingredients: oil, lemon juice, garlic, oregano, thyme, mustard, salt, and pepper. Add the chicken thighs to a large bowl and pour marinade on top. Marinate for 1-2 hours (or up to 6 hours) in fridge.Transfer to baking dish and preheat oven to 350°F (180°C). Place the chicken in baking dish and pour remaining marinade on top. Bake chicken for 40 to 45 minutes, until chicken is fully cooked 175°F (80°C). You can baste chicken a few times while it cooks but it's not necessary. Once cooled, place in refrigerator covered overnight. Thinly slice just before assembling your Greek pita wraps.

Soft pita flatbread Recipe:

3 cups white bread flour or all purpose flour (I have access to bread flour & absolutely prefer it for this recipe)
OR
2 cups white flour and 1 cup whole wheat flour
1.75 cups warm water (40C/ 104F)
1 tbsp instant dry yeast
1 tsp salt
1 tsp sugar

1. Bloom your yeast first & mix all other remaining ingredients in a large bowl. Once yeast warm water & sugar have bloomed & become frothy add it to the bowl. Mix well for 2-3 minutes until you have a smooth ball of dough.Use your hands.
OR
Add all ingredients to bowl & mix well for 2-3 minutes until you have a smooth ball of dough.

2. Cover and let rise until doubled in size approx. 1.5 - 2 hours.
3. Once dough is done rising, punch down on it to release gases. Add your garlic powder & herbs now. You can sub with your favorite spices & herbs, of course.
4. Divide the dough into 6-8 balls of dough.
5. Cover well & let rest & rise for 30 minutes.
6. Once dough has rested, use a rolling pin to roll out each ball to desired size. I do this with my hands as I have had practice (as shown in video).
7. Preheat pan to medium high heat, using a brush or paper towel, very lightly grease pan. Then cook each one 2 - 4 minutes on each side making sure browned spots appear (as shown in video).
8. Once cooked, immediately wrap bread in a towel or place in a container with lid. This ensures your pita bread stays soft.

Clean and prep your vegetables.
I used mini cucumbers, butter lettuce and tomatoes.
Green, red yellow or orange peppers taste great with this as well. Thinly sliced red, white or sweet onion is a nice addition too.
Prepare a homemade Greek dressing with feta cheese. I bought Renee's Mediterranean Greek dressing for this (it has feta in it as well).
I also freshly grated a bit of parmesan cheese for this recipe.
I made my soft pita bread from scratch, as it's an easy & super delicious recipe. But you can also use your favorite store-bought soft pita/naan/flat bread.
Tzatziki, fresh lemons are a great addition to this recipe, along with rice. But I only want the two wraps for dinner, as it's plenty of food for me. One wrap is plenty for lunch along with a few berries or other fruit.


Images are my own and/or from Pexels or Pixabay.