Mediterranean Chicken Pita Wraps (Print Version)
Grilled chicken, crisp veggies and tangy yogurt in warm pita for a vibrant Mediterranean handheld.
# 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
# Steps:
01 - In a medium mixing bowl, whisk olive oil, lemon juice, minced garlic, dried oregano, ground cumin, smoked paprika, salt, and black pepper. Coat the chicken strips thoroughly 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 strips for 6 to 8 minutes, turning once, until they are fully cooked and lightly charred.
03 - Combine Greek yogurt, lemon juice, olive oil, minced garlic, and fresh dill or parsley in a small bowl. Mix well and season with salt and pepper to taste.
04 - Heat the pita breads in a dry skillet or in the oven just until soft and pliable.
05 - Lay each pita on a work surface. Spread a generous amount of yogurt sauce over each. Arrange mixed greens, grilled chicken, cherry tomatoes, cucumber, red onion, olives, and feta cheese evenly among the pitas.
06 - Drizzle extra yogurt sauce over the fillings. Fold the pitas and serve immediately.
# Expert Tips:
01 -
- The yogurt sauce is so creamy and lush, people always ask for seconds.
- It's easy enough for a weekday but looks impressive enough for friends dropping by.
02 -
- I once tried rushing the marinade and ended up with bland chicken—give it at least 15 minutes!
- Switching between dill and parsley in the sauce genuinely changes the whole flavor profile.
03 -
- The best flavor boost comes from grilling the chicken until you see a bit of char—don't crowd the pan.
- Mix the yogurt sauce ahead; it's even better after the flavors meld for an hour in the fridge.