Mediterranean Chicken Pita Wraps
Juicy marinated chicken, crisp veggies, and creamy tzatziki stuffed into warm pita bread—a quick, healthy, and flavorful lunch or dinner!
Equipment
- Grill or skillet (for cooking chicken)
- Mixing bowls (for marinade and veggies)
- Knife & cutting board
Ingredients
- For the Chicken Marinade
- 1.5 lbs 680g boneless chicken thighs or breasts
- 1/4 cup Greek yogurt
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 2 cloves garlic minced
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the Pita Assembly
- 4 pita breads or gluten-free alternative
- 1 cup tzatziki sauce homemade or store-bought
- 1 cup sliced cucumbers
- 1 cup cherry tomatoes halved
- 1/2 cup red onion thinly sliced
- 1/4 cup feta cheese crumbled (optional)
- Fresh parsley or mint for garnish
Instructions
- Marinate the Chicken
- In a bowl, mix yogurt, olive oil, lemon juice, garlic, paprika, cumin, oregano, salt, and pepper.
- Coat chicken evenly with marinade. Cover and refrigerate for 30 mins–2 hours (optional but recommended).
- Cook the Chicken
- Heat grill or skillet over medium-high heat.
- Cook chicken for 5–7 mins per side until internal temp reaches 165°F (74°C).
- Let rest 5 mins, then slice into strips.
- Assemble the Pitas
- Warm pitas briefly in a dry skillet or microwave.
- Spread tzatziki inside each pita.
- Layer with chicken, cucumbers, tomatoes, red onion, and feta.
- Garnish with fresh herbs and extra tzatziki if desired.
Notes
- Meal Prep: Store marinated chicken (uncooked) for up to 24 hours.
- Vegan Option: Substitute chicken with grilled chickpeas or falafel.
- Gluten-Free: Use gluten-free pita or lettuce wraps.