High Protein RV Greek Yogurt Chicken Wraps

Fire up the grill for these smoky, juicy, and incredibly easy High Protein RV Greek Yogurt Chicken Wraps. This is the perfect BBQ recipe for a healthy, satisfying meal on the road or in your backyard. Using a simple, flavorful marinade, we’ll show you how to get perfectly grilled chicken with that delicious charred, smoky flavor that makes grilling so great, whether you’re using a charcoal grill or a gas grill.

This beginner-friendly guide will walk you through every step, from prepping the chicken to building the perfect wrap. It’s a fantastic way to enjoy a high-protein, delicious meal without spending hours in the kitchen. Plus, it’s a great dish to master for anyone embracing the RV lifestyle, as it’s simple, uses minimal ingredients, and is perfect for cooking outdoors with your camping stove or RV grill.

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High Protein RV Greek Yogurt Chicken Wraps

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Instructions (Step-by-step)

1. Marinate the Chicken: In a medium bowl, whisk together the Greek yogurt, minced garlic, olive oil, smoked paprika, oregano, salt, pepper, and lemon juice. Add the chicken breasts and coat them thoroughly in the marinade. Cover and refrigerate for at least 1-2 hours (or up to 4 hours) to allow the flavors to meld and the yogurt to tenderize the meat.
2. Prepare the Grill: Preheat your charcoal or gas grill to medium-high heat (around 375-400°F). If using a charcoal grill, set up a two-zone fire by placing the coals on one side, creating a hot zone and a cooler zone. For a gas grill, simply preheat all burners.
3. Grill the Chicken: Remove the chicken from the marinade and let any excess drip off. Place the chicken on the hot grill grates. Grill for 5-7 minutes per side, or until the internal temperature reaches 165°F and the juices run clear. If you’re looking for nice grill marks, rotate the chicken 45 degrees halfway through cooking on each side.
4. Rest the Meat: Once cooked, transfer the chicken to a cutting board and let it rest for 5-10 minutes. This allows the juices to redistribute, ensuring a moist and tender result.
5. Slice and Assemble: Slice the grilled chicken against the grain into strips. Warm the tortillas on the grill for 10-15 seconds per side. Build your wraps by adding lettuce, sliced tomatoes, red onion, a generous portion of the grilled chicken, and a drizzle of tzatziki sauce.

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Tips for Perfect Grilled Chicken

• Avoiding Dry Meat: The Greek yogurt marinade is your best friend here. It acts as a tenderizer and helps keep the chicken incredibly moist. Don’t skip the resting time either!
• Getting Perfect Grill Marks: Ensure your grill grates are clean and well-oiled before placing the chicken on. Once the chicken is on, avoid moving it for the first few minutes to allow the sear and marks to form.
• Controlling Heat Zones: For a charcoal grill, using a two-zone fire gives you control. You can start over the high heat for a good sear and then move the chicken to the cooler side to finish cooking without burning. For a gas grill, use the direct heat for searing and the indirect heat (with burners off) for finishing.
• Marinade Timing: While 30 minutes is enough to get some flavor, 1-2 hours is ideal. Over-marinating (more than 4-6 hours) with a yogurt-based marinade can make the chicken’s texture mealy, so stick to the recommended time.

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Variations

1. Spicy Version: Add 1-2 teaspoons of chili powder or a pinch of cayenne pepper to the marinade for a fiery kick.
2. BBQ Sauce Version: After grilling, brush the chicken with your favorite BBQ sauce during the last 2 minutes of cooking for a sticky, sweet glaze.
3. Healthy Version: Use low-fat Greek yogurt and serve the chicken over a large salad instead of a tortilla for a low-carb, high-protein meal.
4. Smoky Version: For an extra layer of smoky flavor, add a soaked wood chip packet to your gas grill or throw a few wood chunks directly onto your charcoal.
5. International Flavor Version: Swap the oregano for cumin and coriander for a more Middle Eastern flavor profile.

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Storage Instructions

• How to Store Leftovers: Store leftover grilled chicken and the wrap ingredients separately in airtight containers in the RV refrigerator for up to 3 days. This is a great way to make the most of your fridge capacity and practice good fridge organization. Use a fridge planner to ensure you have space.
• How to Reheat Grilled Food: To reheat without drying it out, slice the chicken and warm it gently in a skillet over medium heat with a splash of water or chicken broth, or microwave it in 30-second intervals. You can also enjoy it cold in a salad.

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FAQ

How long does it take to grill chicken breasts?

Grilling boneless, skinless chicken breasts typically takes 5-7 minutes per side over medium-high heat. The total cooking time depends on their thickness. Always use a meat thermometer to ensure the internal temperature has reached a safe 165°F.

What’s the best temperature for grilling chicken?

Medium-high heat, between 375-400°F, is ideal for grilling chicken. This temperature is hot enough to get a good sear and those desirable grill marks without burning the outside before the inside is fully cooked.

Can I use a charcoal or gas grill for this recipe?

Yes, this recipe is perfect for both! A charcoal grill will impart a deeper, more authentic smoky flavor. A gas grill offers more precise temperature control and is faster to get started. Both will yield delicious results.

Do I have to use Greek yogurt in the marinade?

While you can use regular plain yogurt, Greek yogurt is highly recommended. It’s thicker, so it clings to the chicken better, and it has a higher protein content, which contributes to a more tender and juicy final product.