Mediterranean Chicken Pita Wraps (Printable Version)
Grilled chicken with tomatoes, cucumber, olives and feta, brightened by dill yogurt in warm pita.
# What You 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 - In a medium bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, cumin, smoked paprika, salt, and black pepper. Add chicken strips and toss to coat thoroughly. 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. Arrange marinated chicken in a single layer and cook for 6 to 8 minutes, turning once, until fully cooked and lightly charred.
03 - Combine Greek yogurt, lemon juice, olive oil, minced garlic, chopped dill or parsley, and desired amount of salt and pepper in a small bowl. Stir until well blended.
04 - Heat pita breads in a dry skillet or oven until soft and pliable.
05 - Spread a generous spoonful of yogurt sauce onto each pita. Distribute salad greens evenly, then layer with grilled chicken, cherry tomatoes, cucumber, red onion, olives, and feta cheese.
06 - Drizzle additional yogurt sauce over the fillings, fold the pita wraps, and serve immediately.
# Expert Tips:
01 -
- This is your shortcut to a meal that tastes like it belongs seaside, yet comes together while you chat with a friend nearby.
- Each bite delivers just the right contrast of creamy, zesty, crunchy, and charred—making leftovers a thing of the past.
02 -
- If you crowd the skillet, the chicken won't brown—it'll steam and lose that irresistible char.
- Mixing the yogurt sauce a little ahead lets the flavors blossom and mellow garlic's bite.
03 -
- Letting the chicken rest five minutes after grilling means the juices stay inside the wrap, not on the cutting board.
- Chilling the sauce intensifies the fresh herb flavor—worth the brief wait.