Greek Chicken Wrap

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Washington Post


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1 pound boneless, skinless chicken breasts and/or thighs, cut into 1-inch cubes

1/4 cup extra-virgin olive oil

1 tablespoon finely chopped fresh oregano (may substitute 1 teaspoon dried oregano)

1/2 teaspoon salt

1 teaspoon freshly cracked black pepper

1 lemon, juice only

1 medium cucumber (about 8 inches) peeled or unpeeled, halved and seeded

1/2 cup plain whole-milk yogurt (do not substitute nonfat or low-fat yogurt)

2 cloves garlic, finely chopped, or to taste

1/4 cup finely chopped fresh mint or flat-leaf parsley

4 flatbreads, such as pita bread, flour tortillas or lavaash

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