Mediterranean Chicken Pita Wraps (Print Version)
Grilled chicken, crisp veggies, feta and yogurt folded in warm pita for vibrant Mediterranean bites.
# 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
# How to Make It:
01 - Whisk olive oil, lemon juice, minced garlic, oregano, cumin, smoked paprika, salt, and black pepper in a medium bowl. Add chicken strips, tossing to coat evenly. Marinate for at least 15 minutes, or refrigerate up to 2 hours.
02 - Preheat a grill pan or skillet over medium-high. Cook marinated chicken for 6 to 8 minutes, turning once, until cooked through and lightly charred.
03 - Combine Greek yogurt, lemon juice, olive oil, minced garlic, chopped dill or parsley, salt, and pepper in a small bowl. Mix well and adjust seasoning as needed.
04 - Heat pita breads in a dry skillet or oven until soft and pliable.
05 - Spread yogurt sauce onto each pita. Layer with mixed salad greens, grilled chicken, cherry tomatoes, cucumber, red onion, olives, and feta cheese. Drizzle with extra yogurt sauce as desired.
06 - Fold the pitas over the filling and serve immediately.
# Expert Advice:
01 -
- The yogurt marinade effortlessly transforms even basic chicken into something juicy and full of flavor—trust me, no one at your table will complain about leftovers.
- There's a hands-on fun in assembling each wrap, making it perfect for laid-back meals where everyone customizes their own.
02 -
- Once, I rushed the marinade and only let the chicken sit for five minutes—the flavors barely clung, so patience is truly a secret ingredient.
- Letting the cooked chicken rest a minute before slicing keeps every bite extra juicy and prevents the juices from soaking the pitas too early.
03 -
- Double the yogurt sauce—everyone always wants more for dipping.
- For extra-tender chicken, let the meat come to room temperature before grilling.