Mediterranean Chicken Pita Wraps (Printer-Friendly)
Grilled marinated chicken, fresh veggies, feta, and tangy yogurt tucked into soft pita for a lively Mediterranean meal.
# 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 ground black pepper, to taste
# How-To Steps:
01 - In a medium bowl, combine olive oil, lemon juice, minced garlic, dried oregano, ground cumin, smoked paprika, salt, and black pepper. Add chicken strips and toss thoroughly. Cover and marinate for a minimum of 15 minutes or up to 2 hours in the refrigerator.
02 - Preheat a grill pan or skillet over medium-high heat. Sear 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 fresh dill or parsley. Season with salt and pepper according to preference.
04 - Warm pita breads in a dry skillet or oven until soft and pliable.
05 - Spread a generous layer of yogurt sauce over each warmed pita. Place salad greens as the base, then arrange grilled chicken, cherry tomatoes, cucumber, red onion, Kalamata olives, and crumbled feta cheese on top.
06 - Drizzle additional yogurt sauce over the wrap fillings, fold the pita securely, and serve immediately.
# Expert Advice:
01 -
- You get smoky, zesty chicken mingling with crisp veggies and creamy sauce in every bite—like a vacation in handheld form.
- It’s incredibly forgiving: I’ve swapped in whatever greens or herbs I had, and it still turned out perfect each time.
02 -
- If you crowd the chicken in the pan it will steam instead of grill—work in batches and let it get some color.
- Letting the wraps rest for a minute before serving allows the flavors to settle and makes folding much neater.
03 -
- Always let your grilled meats rest for a couple minutes before slicing—they stay much juicier this way.
- A touch more lemon juice in the yogurt sauce brightens everything, especially if your tomatoes aren’t peak ripe.