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- 4 9-x-11 slices whole-wheat lavash
- 4 6-oz. chicken breasts
- 2 tbs. extra-virgin olive oil
- 2 tbs. poultry seasoning
- 6 cloves garlic, diced
- 1 seedless cucumber, diced
- 1 bunch fresh dill, chopped
- 2 cups Greek yogurt
- 2 lemons
- 1 head romaine, chopped
- 2 ripe tomatoes, sliced 1/4-inch thick
- 1 red onion, julienned
- 1 cup olives, such as kalamata, chopped with pits discarded
- 1 cup feta
- Salt and pepper to taste
Turn on the grill. Place the chicken breasts in a mixing bowl with olive oil, poultry seasoning, and salt and pepper as desired.
Add the chicken breasts to the grill, cooking until the internal temperature reaches 165 degrees F. Set aside to rest.
While the chicken is resting, dice the garlic, cucumber, and dill, and fold into the Greek yogurt. Squeeze the juice from the lemons into the yogurt and season with salt and pepper.
Slice the cooked chicken.
Get ready to assemble: Lay out the lavash, placing roughly 1/2 cup of the yogurt mix on the top quarter of the lavash. In this order, add the romaine, tomatoes, onions, olives, feta, and chicken. Roll and enjoy.