Greek Chicken Pita Wraps

These Greek Chicken Pita Wraps are packed with juicy, herb-marinated chicken, fresh veggies, and a creamy homemade tzatziki sauce — all wrapped in warm, fluffy pita bread. It’s a Mediterranean-inspired handheld meal that’s healthy, satisfying, and loaded with bold flavor.

For the Chicken Marinade:

• 1 ½ lbs boneless, skinless chicken thighs or breasts

• 2 tbsp olive oil

• Juice of 1 lemon

• 3 cloves garlic, minced

• 1 tbsp red wine vinegar

• 1 tbsp plain Greek yogurt (optional, tenderizes)

• 1 tsp dried oregano

• 1 tsp salt

• ½ tsp black pepper

• ½ tsp paprika

For the Tzatziki Sauce:

• 1 cup plain Greek yogurt

• ½ cucumber, grated and squeezed dry

• 1 clove garlic, minced

• 1 tbsp fresh dill, chopped (or 1 tsp dried)

• Juice of ½ lemon

• Salt and pepper to taste

• 1 tbsp olive oil (optional for richness)

For the Wraps:

• 4–6 soft pita breads or flatbreads, warmed

• 1 cup cherry tomatoes, halved

• ½ red onion, thinly sliced

• 1 cup shredded romaine or mixed greens

• ½ cup crumbled feta cheese

• Kalamata olives (optional)

Instructions

1. Marinate the Chicken
   In a bowl or zip-top bag, mix together all marinade ingredients. Add chicken, toss to coat, and marinate for at least 30 minutes (ideally 2–4 hours in the fridge).

2. Make the Tzatziki
   In a bowl, mix all tzatziki ingredients until well combined. Chill in the fridge while the chicken cooks to let the flavors meld.

3. Cook the Chicken
   Grill, pan-sear, or bake the chicken:

   • Grill: Medium-high heat, 5–6 min per side

   • Pan: Medium heat with a bit of oil, cook until golden and done

   • Oven: Bake at 400°F for 20–25 minutes
     Let rest, then slice or chop.

4. Assemble the Wraps
   Spread tzatziki onto a warm pita. Top with sliced chicken, lettuce, tomatoes, onion, feta, and olives. Drizzle more tzatziki on top and wrap it up.

Optional Add-ons

• Hummus or red pepper spread as a base

• Pickled onions for extra tang

• Roasted potatoes or fries tucked inside (Greek-style!)