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Chicken Wraps with Tzatziki and Pickled Onion


Pickled Onion

1 red onion, sliced thinly

1/2 cup apple cider vinegar

1/2 cup water

1 tablespoon salt

Tzatziki Sauce

1 cup thick yogurt (I used lactose free Greek yogurt)

3 mini cucumbers, shredded and liquid squeezed out

1 tablespoon olive oil

1 tablespoon fresh dill, chopped

1-2 cloves garlic, minced

juice of 1 lemon

salt and pepper to taste


3/4 Cup warm water (110 degrees)

2 Tablespoons coconut sugar

2 1/4 Teaspoons dry active yeast (1 packet)​

3 Cups All Purpose Gluten Free Flour Mix

1 Tablespoon baking powder

1 teaspoon salt

6 Tablespoons full fat oat milk, warmed, with 2 teaspoons apple cider vinegar added

1 Tablespoon olive oil for mixing in + 1 Tablespoon for proofing bowl

`~1/4 Cup tapioca starch for dusting & rolling out bread


1 pound chicken cut into bite sized pieces

2 tablespoons olive oil

juice of 2 lemons

4 cloves garlic, minced

1 shallot, minced

1/2 tablespoon smoked paprika

1 teaspoon oregano

salt and pepper




Pickled Onion

Toss all ingredients together. Cover and place in the refrigerator at least overnight.


Tzatziki Sauce

Combine all ingredients together, then adjust seasonings for taste. Refrigerate until ready to serve.


Stir together warm water & coconut sugar in the bowl of your stand mixer. Add the yeast and allow to proof for about 10 minutes while you prepare the other ingredients.

In medium bowl, whisk together Gluten Free Flour Mix, baking powder & salt.


Add the apple cider vinegar to the warmed coconut milk and let sit.


After yeast has proofed, add your dry ingredients along with the olive oil, coconut milk & apple cider vinegar to the stand mixer bowl. Using the paddle attachment, mix the dough on a medium-high speed for approximately 2 minutes.

Using a spatula, scrape down the sides and bottom of bowl and form dough into a ball. Then drizzle the extra olive oil over the dough ball so that it is well coated.

Set dough aside to proof, covered with a kitchen towel, for approximately 1 hour or until the dough doubles in size.

(While dough is rising, you can get the chicken marinating, see below)

Preheat a cast iron pan or other heavy skillet on a medium heat until it’s evenly hot and reduce heat as necessary to maintain the temperature. You may need a little bit of oil on the cast iron pan if it’s not well seasoned or dry.

Line your cutting board with parchment paper and dust generously with tapioca starch to prevent sticking. Make sure your rolling pin is ready to go.

Divide the dough into 8 pieces


Roll each piece into a ball and flatten with your hands into a thick disk before rolling out. With the residual oil left in the bowl, the dough shouldn’t stick to your hands, but dust your hands if necessary.

Roll out the dough ball into a circle that is approx. 1/4″ thick. Don’t roll it too thin.

Place the flattened dough onto your prepared pan and allow to cook for a minute or two until the bottom is lightly browned. Flip the bread over and cook the other side for a minute or two until also lightly browned. The bread may bubble and puff up as it cooks – that’s perfect!

Remove bread from pan and place onto clean kitchen towel, folding the towel over the bread to cover it – this step is essential to keeping the bread moist before serving.

Repeat the process until all pieces are cooked. 


Toss chicken with all remaining ingredients and let marinate for ~30 minutes.

Saute on medium high heat until chicken is cooked through and begins to brown.

To Serve

Stuff each wrap with tzatziki, greens, chicken, and pickled onion.

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