Mediterranean Chicken Pita Wraps (Printable)
Grilled chicken, fresh vegetables and creamy yogurt sauce in warm pita — a bright 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 fresh dill or parsley, chopped
22 - Salt and black pepper, to taste
# Steps:
01 - Combine olive oil, lemon juice, minced garlic, oregano, cumin, smoked paprika, salt, and black pepper in a medium bowl. Add chicken strips and turn to coat thoroughly. Cover and marinate for at least 15 minutes, or refrigerate up to 2 hours for deeper flavor.
02 - Heat a grill pan or skillet over medium-high heat. Place marinated chicken strips on the hot surface and cook for 6 to 8 minutes, turning once, until the chicken is cooked through and lightly charred.
03 - In a small bowl, mix Greek yogurt, lemon juice, olive oil, minced garlic, and chopped dill or parsley. Season with salt and pepper to taste. Stir until smooth and well combined.
04 - Gently warm pita breads in a dry skillet or the oven until soft and pliable.
05 - Spread a generous spoonful of yogurt sauce on each pita. Layer with salad greens, grilled chicken, cherry tomatoes, cucumber, sliced red onion, olives, and crumbled feta cheese.
06 - Drizzle additional yogurt sauce over the fillings. Fold each pita around the contents and serve immediately.
# Expert Advice:
01 -
- Nothing beats the thrill of wrapping up crunchy veggies and juicy grilled chicken in a pillowy pita—every bite is a little adventure.
- It’s as colorful as it is satisfying, which always makes dinner feel like a mini Mediterranean getaway.
02 -
- Once, I skipped letting the chicken rest before slicing, and all the juices wound up in a puddle—take a breath and wait those extra few minutes.
- Switching to block feta I crumble myself turned the wraps from good to incredible; pre-crumbled just can’t compete on flavor.
03 -
- Letting the chicken rest under foil before slicing ensures each strip is juicy, not dry.
- Don’t skip warming the pitas; cold bread is never as inviting.