Ingredients:

  • 900 g boneless, skinless chicken thighs, butterflied
  • 3 g sweet paprika
  • 7 g Dijon mustard
  • 15 g garlic, minced
  • 60 ml extra virgin olive oil
  • 30 ml fresh lemon juice
  • 2 g dried oregano
  • 6 g kosher salt
  • 1 g cracked black pepper
  • 245 g plain Greek yogurt
  • 60 g English cucumber, grated and squeezed dry
  • 10 g garlic, crushed into a paste
  • 15 ml lemon juice
  • 3 g fresh dill, finely chopped
  • 3 g salt
  • 4 large Greek pita breads
  • 150 g red onion, thinly sliced
  • 200 g tomatoes, diced
  • 60 g shredded iceberg lettuce
  • 400 g thin-cut french fries (cooked and salted)
  • 30 ml olive oil for frying

Instructions:

  1. Mix the paprika, mustard, minced garlic, olive oil, lemon juice, oregano, salt, and pepper in a bowl. Massage this mixture into the butterflied chicken thighs. Note: Massaging ensures every nook and cranny is coated.
  2. Seal the chicken in a bag and refrigerate for 3 hours. Wait until the meat is fully chilled to ensure the marinade penetrates the core.
  3. Grate the English cucumber and place it in a towel or strainer. Squeeze out as much liquid as possible. Note: This is the most important step for a thick sauce.
  4. Combine the squeezed cucumber, Greek yogurt, crushed garlic paste, lemon juice, dill, and salt in a bowl. Mix until velvety.
  5. Heat 30ml of olive oil in a skillet over medium high heat. Wait until the oil shimmers and almost smokes.
  6. Place the chicken thighs in the pan. Sear for 5-7 minutes on each side until the edges are dark brown and crackling.
  7. Remove the chicken from the heat. Let it rest for 3 minutes. Note: Resting keeps the juices inside the meat.
  8. Slice the chicken into thin strips against the grain.
  9. Warm the pitas in a dry pan for 30 seconds on each side until they are pliable and soft.
  10. Build your wrap: spread a generous dollop of sauce, add lettuce, tomatoes, onion, fries, and the sliced chicken.