Mediterranean Chicken Pita Wraps (Print version)
Grilled chicken, crisp veggies, feta and olives with dill yogurt tucked into warm pita for a fresh 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 fresh 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 feta cheese, crumbled
16 - 1 cup mixed salad greens
→ Yogurt Sauce
17 - 1 cup Greek yogurt
18 - 1 tablespoon fresh 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 - Whisk together olive oil, lemon juice, minced garlic, oregano, cumin, smoked paprika, salt, and pepper in a medium bowl. Add chicken strips, tossing to thoroughly coat. 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. Sear marinated chicken for 6 to 8 minutes, turning once, until fully cooked and lightly charred on both sides.
03 - Combine Greek yogurt, lemon juice, olive oil, minced garlic, and chopped dill or parsley in a small bowl. Season with salt and pepper as desired.
04 - Heat pita breads on a dry skillet or in the oven until soft and pliable.
05 - Spread a generous spoonful of yogurt sauce on each warmed pita. Divide salad greens among the pitas and layer with grilled chicken, cherry tomatoes, cucumber, red onion, olives, and feta cheese.
06 - Drizzle with remaining yogurt sauce, fold, and serve immediately.
# Expert advice:
01 -
- The yogurt sauce is so tangy and lush, you'll want to eat it straight from the spoon.
- Everything can be prepped ahead, and leftovers still taste bright and fresh the next day.
02 -
- I once rushed and didn’t marinate the chicken – it was nowhere near as flavorful, so don’t skip or skimp on time.
- Letting the yogurt sauce sit for 10 minutes before serving melds the herbs and garlic, making it even dreamier.
03 -
- Let the cooked chicken rest a few minutes before slicing so juices don’t run everywhere.
- Brushing the pita lightly with olive oil before warming adds another layer of flavor and prevents dryness.