Mediterranean Chicken Pita Wraps (Printer-friendly)
Grilled chicken, veggies, feta and yogurt sauce folded into warm pita for a bright, quick Mediterranean meal.
# What You'll Need:
→ Chicken Marinade
01 - 1.1 lbs boneless, skinless chicken breasts or thighs, cut into strips
02 - 2 tablespoons olive oil
03 - 2 tablespoons lemon juice
04 - 2 garlic cloves, minced
05 - 1 teaspoon dried oregano
06 - 1 teaspoon ground cumin
07 - 1/2 teaspoon smoked paprika
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon ground black pepper
→ Wrap & Assembly
10 - 4 large pita breads
11 - 1 cup cherry tomatoes, halved
12 - 1 cup cucumber, diced
13 - 1/2 small red onion, thinly sliced
14 - 1/2 cup Kalamata olives, pitted and sliced
15 - 1/2 cup crumbled feta cheese
16 - 1 cup mixed salad greens
→ Yogurt Sauce
17 - 1 cup Greek yogurt
18 - 1 tablespoon lemon juice
19 - 1 tablespoon olive oil
20 - 1 garlic clove, minced
21 - 1 tablespoon fresh dill or parsley, chopped
22 - Salt and pepper, to taste
# How To Make It:
01 - In a medium bowl, combine olive oil, lemon juice, minced garlic, oregano, cumin, smoked paprika, salt, and pepper. Add chicken strips and thoroughly coat. Allow to marinate for at least 15 minutes or refrigerate up to 2 hours.
02 - Preheat a grill pan or skillet over medium-high heat. Grill the marinated chicken for 6 to 8 minutes, turning once, until cooked through and lightly charred.
03 - In a small bowl, mix Greek yogurt, lemon juice, olive oil, minced garlic, and chopped dill or parsley. Season with salt and pepper to taste.
04 - Gently warm pita breads in a dry skillet or oven until soft and pliable.
05 - Spread a generous spoonful of yogurt sauce on each pita. Arrange salad greens on pitas, then top with grilled chicken, cherry tomatoes, cucumber, sliced red onion, Kalamata olives, and crumbled feta cheese.
06 - Drizzle extra yogurt sauce over fillings, fold pitas, and serve immediately.
# Expert Hints:
01 -
- The tangy Greek yogurt sauce perks everything up, but it’s effortless to throw together last minute.
- This recipe is endlessly flexible—I’ve swapped in roasted peppers or leftover grilled veggies without missing a beat.
02 -
- If your grill pan is too cold, the chicken stays pale and never gets that smoky char.
- Letting the yogurt sauce sit for even ten minutes helps the flavors meld in a way that surprised me the first time.
03 -
- Don’t rush the chicken—wait for a deep sear for maximum flavor.
- Making extra yogurt sauce never hurts; you’ll want to dip and drizzle.