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Give Tuesday a Mediterranean twist. These wraps feature tender, lemon-marinated chicken thighs and are topped with a cool cucumber tzatziki sauce.
2 Pound boneless, skinless chicken thighs
1 Tablespoon Traeger Leinenkugel's Summer Shandy Rub
1 Whole lemon, zest and juice
Cup olive oil
2 Tablespoon red wine vinegar
3 Clove freshly pressed garlic
3 Tablespoon Oregano, chopped
1 Teaspoon Marjoram, dried leaves
4 Teaspoon kosher salt
1 Teaspoon ground black pepper
12 Ounce Greek yogurt
2 Whole Large Cucumbers, Peeled, Seeded, Grated
1/4 Cup lemon juice
1 As Needed tomatoes
1 As Needed red onion, thinly sliced
1 As Needed fresh mint leaves
2 Pound boneless, skinless chicken thighs
1 Tablespoon Traeger Leinenkugel's Summer Shandy Rub
1 Whole lemon, zest and juice
1/2 Cup olive oil
2 Tablespoon red wine vinegar
2 Clove freshly pressed garlic
3 Tablespoon Oregano, chopped
1 Teaspoon Marjoram, dried leaves
2 Teaspoon kosher salt
1 Teaspoon ground black pepper
: 350 ˚F
: 350 ˚F
: 165 ˚F
12 Ounce Greek yogurt
2 Whole Large Cucumbers, Peeled, Seeded, Grated
1/4 Cup lemon juice
1 Clove freshly pressed garlic
1 Tablespoon olive oil
2 Teaspoon kosher salt
1 As Needed tomatoes
1 As Needed red onion, thinly sliced
1 As Needed fresh mint leaves