Instructions
Step 1: In a bowl, combine olive oil, paprika, garlic powder, oregano, salt, and black pepper.
Step 2: Coat the sliced chicken evenly with the seasoning mixture.
Step 3: Heat a grill pan or skillet over medium-high heat.
Step 4: Cook the chicken for 4 to 5 minutes per side until golden brown and fully cooked.
Step 5: In a small bowl, mix Greek yogurt, lemon juice, minced garlic, and parsley to create a simple sauce.
Step 6: Warm the flatbreads in a skillet or oven until lightly toasted.
Step 7: Spread a layer of the yogurt sauce over each flatbread.
Step 8: Top the flatbreads with crumbled feta cheese.
Step 9: Arrange the grilled chicken evenly over the flatbreads.
Step 10: Add sliced cucumbers, cherry tomatoes, and red onions on top.
Step 11: Sprinkle fresh dill over the flatbreads for extra flavor.
Step 12: Slice and serve immediately while warm.
Storage and Reheating Tips
Store leftover chicken and vegetables separately in airtight containers in the refrigerator for up to 3 days.
Reheat the chicken gently in a skillet or microwave until warmed through.
Flatbreads can be reheated briefly in the oven or skillet to restore texture.
For best freshness, assemble the flatbreads just before serving.
Keep the yogurt sauce refrigerated and stir before using again.
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