Mediterranean Chicken Pita Wraps (Printable)
Grilled chicken, crisp vegetables and lemon-dill yogurt tucked into warm pita for a fresh Mediterranean handheld, ready in 35 minutes.
# 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 chopped fresh dill or parsley
22 - Salt and black pepper, to taste
# How To Make It:
01 - In a medium bowl, combine olive oil, lemon juice, minced garlic, oregano, cumin, smoked paprika, salt, and black pepper. Add chicken strips and toss until evenly coated. Refrigerate for at least 15 minutes or up to 2 hours for maximum flavor.
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, flipping once, until fully cooked through and lightly charred.
03 - In a small bowl, stir together Greek yogurt, lemon juice, olive oil, minced garlic, fresh dill or parsley, and season generously with salt and black pepper to taste.
04 - Heat pita breads in a dry skillet or low oven until soft and pliable.
05 - Spread yogurt sauce over each warm pita. Top with mixed salad greens, grilled chicken, cherry tomatoes, diced cucumber, sliced red onion, olives, and crumbled feta cheese.
06 - Drizzle with additional yogurt sauce if desired, fold the pitas, and serve immediately while ingredients are fresh.
# Expert Advice:
01 -
- The yogurt sauce is tangy and zesty—hard to resist eating by the spoonful while assembling.
- Even picky eaters end up reaching for seconds thanks to all the customizable fillings.
02 -
- If the chicken is still cold when you hit the pan, it’ll dry out or cook unevenly—room temp is your best friend here.
- Don’t rush marination; even 15 minutes transforms the flavor, but longer gives you more depth.
03 -
- Letting the chicken rest a few minutes before slicing keeps it juicy every time.
- A sprinkle of za'atar over the wraps is my little trick for even more Mediterranean flair.