HEALTHY Greek Chicken Pita Wraps
Greek Chicken Pita Wraps feature juicy marinated chicken, fresh vegetables, feta cheese, and creamy tzatziki sauce wrapped in warm pita bread.
Ingredients
For the Chicken Marinade
- 3 –4 medium boneless skinless chicken breasts (about 1 pound)
- 3 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 2 cloves garlic pressed or minced
For Assembly
- 8 pita breads
- 1 cup tzatziki sauce
- 1 cup shredded cabbage or iceberg lettuce
- 2 medium tomatoes diced
- 1 cucumber sliced
- ½ red onion thinly sliced
- ½ cup crumbled feta cheese
Instructions
- In a large mixing bowl, combine olive oil, lemon juice, red wine vinegar, paprika, oregano, salt, pepper, and minced garlic.
- Add the chicken breasts and coat thoroughly with the marinade.
- Cover and refrigerate for at least 1 hour. For maximum flavor, marinate for up to 8 hours.
- Heat a large skillet over medium-high heat.
- Add the marinated chicken and any remaining marinade to the skillet.
- Cook for 4–5 minutes per side, or until the chicken reaches an internal temperature of 165°F (74°C).
- Remove the chicken from the skillet and allow it to rest for a few minutes.
- Slice the chicken into thin strips.
- Return the sliced chicken to the skillet for 1–2 minutes to absorb any remaining juices and marinade.
- Warm the pita breads if desired.
- Assemble the Greek Chicken Pita Wraps by layering lettuce or cabbage, cucumber, tomatoes, and red onion onto each pita.
- Add the sliced chicken.
- Top with tzatziki sauce and crumbled feta cheese.
- Fold or wrap the pita and serve immediately.
Notes
- Homemade tzatziki provides the freshest flavor.
- Whole wheat pitas can be substituted for added fiber.
- Serve alongside Greek salad, roasted potatoes, or rice pilaf.
- Add extra vegetables for additional crunch and nutrition.
- Leftover chicken can be used in salads, bowls, or sandwiches.