This pita wrap mixes lean grilled chicken with crunchy veggies and a light yogurt‑cucumber sauce. It’s easy to make, high in protein, and perfect for a quick dinner.
Active time: 30 minutes | Total time: 1 hour 30 minutes
Mediterranean Chicken Pita
Ingredients
For the chicken
- 2 tbsp olive oil
- ½ medium lemon, juiced
- 1 clove garlic, minced
- ¾ tsp dried oregano
- ½ tsp dried thyme
- ⅛ tsp salt
- ⅛ tsp freshly ground black pepper
- 1 lb (455 g) boneless, skinless chicken breasts
For the yogurt sauce
- ½ cup plain 0% Greek yogurt
- ¼ English cucumber, grated and squeezed dry
- 1 small garlic clove, minced
For the toppings
- 4 whole‑grain Greek pita breads
- 2 Roma tomatoes, sliced
- ¾ English cucumber, thinly sliced
- ½ medium red onion, finely chopped (optional)
Directions
- In a bowl, whisk olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper. Add chicken and turn to coat. Cover and let marinate for at least 1 hour, up to 8 hours.
- While the chicken marinates, mix yogurt, grated cucumber, and garlic in a small bowl. Chill until needed.
- Heat a grill pan over medium heat. Grill the chicken 12–15 minutes, turning once, until the inside reaches 165 °F (74 °C). Let rest 5 minutes, then slice.
- Toast the pita breads lightly on the grill or in a toaster.
- To assemble, open each pita and fill with half a chicken breast, 3 tbsp yogurt sauce, a few tomato slices, cucumber strips, and onion if you like.
Serves: 4 (one pita per person)
Nutrition per wrap: 461 kcal, 36 g protein, 14 g fat, 48 g carbs, 7 g sugar, 3 g fiber.