Chicken souvlaki tortilla wraps with spicy green yogurt sauce

Finely chop the onion. Dice the bell peppers a little bigger than the onion.

Cut chicken breast (or boneless skinless thigh) into slices and then small even pieces; put in a big bowl.

Drizzle with a couple of tablespoons of olive oil, squeeze over lemon juice, add white balsamic vinegar, and season with salt, black pepper, crushed red pepper flakes, ground coriander, ground cumin and dried oregano. Mix until fully coated.

Cook the bell peppers and onion in a skillet with a little olive oil over medium heat for about 8 or 9 minutes, until softened; transfer to a bowl.

Raise the heat to medium high and cook the chicken in batches in one even layer, about 2 minutes on each side; transfer to the bowl and mix with the vegetables.

For the spicy green sauce, blend one jalapeno, a small handful of parsley, one to two garlic cloves, a pinch of salt and equal amounts of sour cream and Greek yogurt until smooth. Taste and adjust; transfer to a jar.

Cook the uncooked tortillas in a skillet over medium-high heat about a minute on each side.

Fill with the chicken and pepper mixture, a squeeze of salsa verde, munster and feta; roll up, sealing the edges if wished.

Return to the pan and warm on the stovetop 1 to 2 minutes total, until toasted and the cheese melts.

To meal prep, wrap assembled wraps in foil and refrigerate three to four days; reheat in foil in a 350F oven or an air fryer for 10 minutes.