1-First, get your chicken ready by placing 2 lb / 1 kg of boneless skinless chicken thigh fillets in a sealed bag with the marinade: 3 large minced garlic cloves, 1 tbsp white wine vinegar, 3 tbsp lemon juice, 1 tbsp extra virgin olive oil, 3 tbsp full-fat Greek yogurt, 1 1/2 tbsp dried oregano, 1 tsp salt, and black pepper to taste. Let it marinate for at least 2 hours, or better yet, 3 hours up to 12 hours for that extra flavor boost.

2-While the chicken marinates, prepare the tzatziki sauce to let it rest and meld flavors. Take 2 cucumbers, halve them lengthwise, scrape out the seeds, coarsely grate them, and squeeze out the excess juice to get about 1/2 to 3/4 cup. Mix this with 1 1/4 cups full-fat Greek yogurt, 1 tbsp lemon juice, 1 tbsp extra virgin olive oil, 1 minced garlic clove, 1/4 tsp salt, and black pepper to taste, then set it aside for at least 20 minutes. For the salad, dice 3 tomatoes after deseeding them, chop 3 cucumbers, finely chop 1/2 red Spanish onion, and add 1/4 cup fresh parsley leaves if you like, then season with salt and pepper.

3-Time to cook! Heat an outdoor grill or use 1 tbsp oil in a fry pan over medium-high heat. Pull the chicken from the marinade and cook it for 2 to 3 minutes per side until it’s golden and fully done. Let it rest loosely covered for 5 minutes, and if the pieces are large, slice them up. Warm 4 to 6 pita breads or flatbreads quickly, then layer on the salad, chicken, and tzatziki, roll them into wraps, and secure with parchment or foil if you want. This method keeps everything fresh and tasty, perfect for a quick family meal.