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Smoked Greek Chicken Wraps with Tzatziki

Smoked Greek Chicken Wraps with Tzatziki

By Traeger Kitchen

Give Tuesday a Mediterranean twist. These wraps feature tender, lemon-marinated chicken thighs and are topped with a cool cucumber tzatziki sauce.

Prep Time

4 Hr

Cook Time

45 Min

Pellets

Cherry

Ingredients

This recipe serves:

4

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Units of Measurement:
main
2 Pound boneless, skinless chicken thighs
1 Tablespoon Traeger Leinenkugel's Summer Shandy Rub
1 Whole lemon, zest and juice
5/8 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

Steps

  • 1

    Rinse chicken with cold water. Pat dry and place in plastic zip style bag.

  • 2

    Whisk together Leinenkugel’s Summer Shandy Rub, lemon juice, lemon zest, olive oil, vinegar, garlic, oregano, marjoram, Kosher salt, and pepper. Pour marinade over chicken and marinate for at least 4 hours, overnight is preferred.

  • 3

    When ready to cook, set the Traeger to 350℉ and preheat, lid closed for 15 minutes.

    350 ˚F / 177 ˚C

  • 4

    Cook the chicken until chicken reaches an internal temperature of 165℉.

    350 ˚F / 177 ˚C

    165 ˚F / 74 ˚C

  • 5

    Remove chicken from grill, cool and cut into pieces.

  • 6

    For the Tzatziki: Place the yogurt and the grated cucumbers in large mixing bowl, add lemon juice, olive oil, garlic, and salt. Mix well.

  • 7

    Place chicken on tortillas, add a spoonful of Tzatziki on top and garnish with tomatoes, red onions and mint. Enjoy!

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