Mediterranean Chicken Pita Wraps (Print)
Tender grilled chicken, crisp veggies, olives and feta wrapped in warm pita with tangy yogurt-dill sauce.
# 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 & 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:
01 - In a medium bowl, whisk olive oil, lemon juice, minced garlic, oregano, cumin, smoked paprika, salt, and black pepper. Add chicken strips and toss thoroughly to coat. Let marinate at least 15 minutes or refrigerate up to 2 hours.
02 - Preheat a grill pan or skillet over medium-high heat. Cook marinated chicken for 6 to 8 minutes, turning once, until fully cooked and lightly charred.
03 - In a small bowl, combine Greek yogurt, lemon juice, olive oil, minced garlic, and dill or parsley. Season sauce with salt and pepper to taste.
04 - Heat pita breads in a dry skillet or oven until just warm and flexible.
05 - Spread a generous spoonful of yogurt sauce on each warmed pita. Add salad greens, then top with grilled chicken, cherry tomatoes, cucumber, red onion, Kalamata olives, and feta cheese. Drizzle with extra yogurt sauce.
06 - Fold wraps gently and serve immediately while warm.
# Expert Advice:
01 -
- Each bite gives you a burst of flavors layered with creamy, tangy, herby goodness (a combination you'll want again and again).
- The wraps look festive yet come together fast enough for a weeknight craving or a last-minute invitation.
02 -
- Impatience with marinating leads to bland chicken—I skipped once and regretted it!
- Letting the yogurt sauce chill for 10 minutes really lets the garlic and herbs blossom into richness.
03 -
- Always taste the sauce before serving—adding a pinch more salt or lemon can work wonders.
- Marinate an even larger batch of chicken and freeze for future wraps when you need dinner in a hurry.