Mediterranean Chicken Pita Wraps (Print version)
Grilled chicken, fresh vegetables, feta and tangy yogurt sauce in warm pita for a bright Mediterranean meal.
# What goes in:
→ Chicken Marinade
01 - 1.1 lbs boneless, skinless chicken breasts or thighs, sliced into strips
02 - 2 tablespoons olive oil
03 - 2 tablespoons freshly squeezed lemon juice
04 - 2 garlic cloves, finely minced
05 - 1 teaspoon dried oregano
06 - 1 teaspoon ground cumin
07 - 1/2 teaspoon smoked paprika
08 - 1/2 teaspoon kosher 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 feta cheese, crumbled
16 - 1 cup assorted salad greens
→ Yogurt Sauce
17 - 1 cup Greek yogurt
18 - 1 tablespoon freshly squeezed lemon juice
19 - 1 tablespoon olive oil
20 - 1 garlic clove, finely minced
21 - 1 tablespoon chopped fresh dill or parsley
22 - Salt and black pepper, to taste
# Cooking steps:
01 - Combine olive oil, lemon juice, garlic, oregano, cumin, smoked paprika, salt, and black pepper in a medium mixing bowl. Add the chicken strips and toss thoroughly to coat. Cover and allow to marinate for a minimum of 15 minutes, or up to 2 hours refrigerated.
02 - Preheat a grill pan or skillet over medium-high heat. Arrange the marinated chicken strips in a single layer and cook for 6 to 8 minutes, turning once, until the chicken is cooked through and slightly charred on the edges.
03 - In a small bowl, whisk together Greek yogurt, lemon juice, olive oil, garlic, dill or parsley, and season with salt and black pepper according to taste.
04 - Place pita breads in a dry skillet or warm in the oven until heated through and pliable.
05 - Spread a generous portion of yogurt sauce onto each pita. Layer with salad greens, grilled chicken, cherry tomatoes, cucumber, red onion, olives, and crumbled feta cheese.
06 - Drizzle additional yogurt sauce over the fillings, fold the pita around the ingredients, and serve immediately.
# Tips from flavorandfeast:
01 -
- This wrap stays juicy and colorful even if you steal bites as you build them.
- I keep coming back for the combo of smoky grilled chicken and zesty yogurt sauce brightening up dinner.
02 -
- Once, I tried skipping the marinade to save time, and the chicken ended up dull—don’t miss this step.
- Letting the finished chicken rest for just a few minutes keeps every slice tender and juicy.
03 -
- Let the chicken hit the grill when the pan is nice and hot for a better char and extra flavor.
- A touch of smoked paprika in the marinade sets this recipe apart—don’t skip it if you can help it!