Mediterranean Chicken Pita

Our pita wrap combines lean grilled chicken with plenty of fresh veggies, so you can take your lunch on the go and feel good about it! This recipe is fairly simple: Grill the chicken, make the basic yogurt sauce, assemble and enjoy.

under 1 hour 30 mins

Ingredients for servings

    For the grilled chicken

  • 0.125 cup olive oil plus more for brushing

  • 0.5 medium lemon juiced

  • 1 clove garlic

  • 0.75 teaspoon dried oregano

  • 0.5 teaspoon dried thyme

  • 0.125 teaspoon salt

  • 0.125 teaspoon freshly ground black pepper

  • 1 pound boneless, skinless chicken breasts

  • For the yogurt sauce

  • 0.5 cup plain Greek yogurt, divided

  • 0.25 large cucumber

  • 0.5 medium red onion minced, if desired


  • In a bowl, combine olive oil, lemon juice, garlic, oregano, thyme, salt and pepper. Add the chicken breasts, and toss until well-combined. Allow the chicken to marinade for at least 1 hour before grilling.

  • Meanwhile, prepare the yogurt sauce. Add the Greek yogurt, cucumber and garlic powder to a food processor, and blend until smooth. Refrigerate until ready to serve. (If you don’t have a food processor, thinly slice the cucumber. Add Greek yogurt and garlic powder. Stir until well-combined.)

  • Grill the chicken over a stovetop using a grill pan for 12–15 minutes, or until it reaches an internal temperature of 165°F (74°C). Occasionally brush chicken breast with oil to prevent it from getting too dry. If you don’t have a grill pan, grill chicken over a traditional barbecue grill.

  • Allow chicken breasts to cool before slicing into large pieces. In the meantime, lightly toast the pita bread.

  • Assemble the pita wrap. For each wrap use 1/2 chicken breast, 1 pita, 3 tablespoons yogurt sauce, 1/2 tomato, and 2–3 slices of cucumber. Sprinkle with red onion, if desired.

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