Greek Chicken Wraps (Easy Chicken Pitas!) Recipe
These Greek chicken wraps are packed with juicy, lemony grilled chicken, crisp vegetables, warm pita, and a creamy Greek yogurt sauce. Marinate the chicken ahead for an easy, flavorful lunch or dinner, then let everyone build their own wrap.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour
- Yield: 8 wraps
- Category: Lunch, Main Course
- Method: Grilling
- Cuisine: Greek
Ingredients
For the Marinated Chicken
- 2 pounds boneless, skinless chicken breast
- 3/4 cup olive oil
- 1 tablespoon Greek seasoning
- 1/2 teaspoon garlic powder
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Garlic Yogurt Sauce
- 5.3 ounces plain, unsweetened Greek yogurt (about 2/3 cup)
- 1 teaspoon lemon juice
- 1 teaspoon Greek seasoning
- 1/4 teaspoon garlic powder
- 1/8 teaspoon salt, or a small pinch
For the Wraps
- 8 medium pita breads
- 1 medium cucumber, diced
- 1 pint cherry tomatoes, diced
- 1/2 medium red onion, diced
- 6 to 8 cups shredded lettuce
Instructions
- Slice the chicken.
Slice each chicken breast horizontally into two thin, even pieces. Place the chicken in a large zip-top bag.
- Marinate the chicken.
Add the olive oil, Greek seasoning, garlic powder, lemon juice, salt, and pepper to the bag. Seal and shake to coat the chicken evenly. Refrigerate for at least 30 minutes.
- Grill the chicken.
Remove the chicken from the marinade and lightly oil the grill or grill pan. Heat over medium-high heat, then grill the chicken for 4 to 5 minutes per side, until it reaches 165°F (74°C) at the thickest point.
- Rest and slice.
Transfer the chicken to a cutting board and let it rest for at least 5 minutes. Slice it into strips or bite-size pieces.
- Make the yogurt sauce.
In a small bowl, mix the Greek yogurt with the lemon juice, Greek seasoning, garlic powder, and salt. Set aside.
- Warm the pita.
Warm the pita breads in the microwave for 20 to 30 seconds or in a toaster oven for about 30 seconds, just until soft and warm.
- Assemble the wraps.
Fill each pita with chicken, cucumber, tomatoes, red onion, and lettuce. Drizzle with yogurt sauce. Roll the pita around the filling, using parchment paper or foil to help hold it together if desired.
Notes
- For the best texture, let the chicken marinate in the refrigerator for at least 30 minutes.
- Check the chicken with a meat thermometer and cook it to 165°F (74°C).
- Prepare the vegetables and sauce while the chicken marinates to make assembly quicker.
- Serve the ingredients family-style so everyone can assemble a wrap with their preferred toppings.
- The written sauce ingredient list specifies 1/4 teaspoon garlic powder; use that amount for a milder sauce.
