Mediterranean Chicken Pita Wraps (Printable)
Grilled chicken, crisp veg, feta and tangy yogurt bundled in warm pita for a vibrant Mediterranean meal.
# 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 fresh 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 feta cheese, crumbled
16 - 1 cup mixed salad greens
→ Yogurt Sauce
17 - 1 cup Greek yogurt
18 - 1 tablespoon fresh 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
# Directions:
01 - In a medium mixing bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, ground cumin, smoked paprika, salt, and black pepper. Coat the chicken strips thoroughly and 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. Sear the marinated chicken strips for 6 to 8 minutes, turning once, until fully cooked and lightly charred.
03 - In a small bowl, combine Greek yogurt, lemon juice, olive oil, minced garlic, and chopped dill or parsley. Season with salt and black pepper to taste; blend until smooth.
04 - Heat pita breads in a dry skillet or oven until just soft and pliable.
05 - Spread a generous spoonful of yogurt sauce onto each pita. Arrange salad greens, grilled chicken, cherry tomatoes, cucumber, red onion, Kalamata olives, and crumbled feta on top.
06 - Drizzle with additional yogurt sauce, fold the pita, and serve immediately.
# Expert Tips:
01 -
- You get to eat with your hands and nobody will judge if the sauce drips—promise.
- Every bite bursts with fresh crunchy vegetables and perfectly seasoned chicken (and it's quick enough for weeknights).
02 -
- I once set the chicken aside to marinate overnight and woke up to an intensely tangy, almost ceviche-like batch (keep it under two hours—learn from me).
- Warming the pita makes all the difference—cold pitas just crack under pressure.
03 -
- For super-juicy chicken, let it come to room temperature before grilling—it cooks more evenly that way.
- A sprinkle of sumac or za'atar at the end gives the wraps an extra Mediterranean kick most people won't guess but will love.