Mediterranean Chicken Pita Wraps (Printable Version)
Tender grilled chicken, crisp vegetables, feta and yogurt sauce wrapped in soft pita for a quick Mediterranean meal.
# What You'll Need:
→ Chicken Marinade
01 - 1.1 pounds 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 chopped fresh dill or parsley
22 - Salt and pepper, to taste
# Directions:
01 - Combine olive oil, lemon juice, minced garlic, dried oregano, ground cumin, smoked paprika, salt, and black pepper in a medium bowl. Add the chicken strips and mix well to coat. Cover and marinate for at least 15 minutes, or refrigerate for up to 2 hours.
02 - Preheat grill pan or skillet over medium-high heat. Place marinated chicken strips onto the pan and cook for 6–8 minutes, turning once, until the chicken is cooked through and develops light char marks.
03 - In a small bowl, blend together Greek yogurt, lemon juice, olive oil, minced garlic, chopped dill or parsley, salt, and pepper. Adjust seasoning as needed.
04 - Heat pita breads on a dry skillet or in the oven until soft and flexible.
05 - Spread a generous spoonful of yogurt sauce onto each warm pita. Distribute salad greens evenly, then add the grilled chicken, cherry tomatoes, cucumber, red onion, olives, and crumbled feta cheese.
06 - Drizzle the assembled wraps with additional yogurt sauce, fold, and serve immediately while fresh.
# Expert Hints:
01 -
- The creamy yogurt sauce tames the garlicky chicken with a cool freshness you never knew you needed.
- It’s a weeknight winner—fast enough for busy evenings, but special enough to impress unexpected company.
02 -
- I learned quickly not to skip warming the pitas—cold bread just cracks and ruins the whole experience.
- Mixing the yogurt sauce in advance lets the flavors meld and thickens it up so it doesn’t drip out as easily.
03 -
- Pile everything close to one edge when filling to make the wrap easier to fold and less likely to spill out.
- For pillowy soft pitas, dampen them slightly and wrap in foil before warming in the oven.