Aegean Greek Chicken Wrap

Method

1. Gather and prep everything first: olive oil, lemon, garlic and set within reach of the stove.
2. Warm a splash of olive oil in a heavy pan over medium heat, then add the yellow onion and cook until soft and fragrant, about 4 to 5 minutes.
3. Add the greek chicken and let it herb-crusted, undisturbed, so it takes on real color before you stir.
4. Stir in the flat-leaf parsley along with a good pinch of salt, scraping up anything stuck to the bottom of the pan.
5. Pour in the white wine, bring to a gentle simmer, and cook until thickened and glossy.
6. Taste and adjust, then finish with a squeeze of lemon right before serving.
7. Serve warm, ideally with something to soak up the sauce.