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1-2
5-10 minutes
12 minutes
1 tbsp. smoked paprika
Microwavable yellow rice
Preheat the Blackstone griddle to medium-high and add a bit of olive oil.
In a bowl, coat the chicken with smoked paprika, salt, and Greek dressing. For best flavor, marinate the chicken for 6-8 hours in advance.
On the griddle, add more olive oil if needed and place the chicken to cook.
Cook the chicken for 5-6 minutes without flipping it too often. It’s ready to flip when a crust has formed.
While the chicken cooks, prepare your veggies: chop the tomatoes, lettuce, and red onion.
On the other side of the griddle (with the heat off), place the lavash bread and warm it on both sides. The residual heat will warm the bread. Avoid letting the bread get too crispy, as it may break when rolled.
In the center of the griddle, warm the rice with a squeeze of water to steam it.
Remove the lavash bread and chicken from the griddle. Slice the chicken into strips.
To build the wrap, lay the lavash bread flat and layer the chicken, lettuce, red onion, tzatziki sauce, tomatoes, and a little more tzatziki (to act as a glue when closing).
Roll the bread by folding in the sides and rolling it lengthwise until you reach the end. Cut the wrap diagonally.
Remove the rice from the griddle and place it on a plate.
Serve and enjoy!
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