Mediterranean Chicken Pita Wraps (Print Version)
Grilled chicken, crisp vegetables, feta and tangy yogurt sauce in warm pita for a quick Mediterranean meal.
# What You Need:
→ Chicken Marinade
01 - 1.1 pounds 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 and 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
# Directions:
01 - In a medium bowl, combine olive oil, lemon juice, minced garlic, dried oregano, cumin, smoked paprika, salt, and black pepper. Add chicken strips and toss to coat evenly. Cover and marinate for at least 15 minutes or up to 2 hours in the refrigerator.
02 - Preheat a grill pan or skillet over medium-high heat. Cook the marinated chicken for 6 to 8 minutes, turning once, until fully cooked and lightly charred.
03 - In a small bowl, blend Greek yogurt, lemon juice, olive oil, minced garlic, and chopped dill or parsley. Season with salt and pepper to taste.
04 - Heat pita breads in a dry skillet or oven until soft and warm.
05 - Spread a generous amount of yogurt sauce onto each pita. Arrange salad greens over the sauce, top with grilled chicken, cherry tomatoes, cucumber, red onion, Kalamata olives, and crumbled feta cheese.
06 - Drizzle wraps with extra yogurt sauce as desired, fold the pita, and serve immediately.
# Expert Tips:
01 -
- This wrap is packed with bright flavors and comes together faster than you would expect.
- The homemade yogurt sauce seeps into the warm pita and makes every bite feel extra special.
02 -
- Once I tried to rush the marinade and ended up with bland chicken—give it those 15 minutes, at least.
- Warming the pita properly is a game changer; it prevents tearing and makes for the softest roll.
03 -
- Mix your marinade with your hands if you’re not afraid to get messy—the chicken absorbs flavors better that way.
- Sprinkle feta on top at the very end to keep it from melting into the warm chicken, so every bite bursts with tang.