Greek Chicken Pita Wrap is a tasty weeknight meal. You get tasty Greek chicken loaded onto a warm pita with lettuce, tomatoes, and a creamy tzatziki yogurt sauce.
I used my Greek Chicken Thighs recipe for this pita wrap. The chicken is so juicy and easy to make.
I love chicken thighs right now. They are full of so much flavor, and they rarely dry out, especially if you marinate them.
With these, I like to whip up the marinade for the chicken in the morning (takes about 15 minutes). Then when you get home from work, you will have the tastiest chicken thighs!
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🧀 Ingredients & Substitutions
Plain Greek Yogurt: I used whole milk yogurt, but any kind will do.
Greek Oregano: There are many types of oregano, like Greek, Italian, and Mexican. Greek oregano has the strongest flavor. If you can’t find it, regular oregano will work.
Cucumber: After grating your cucumber, make sure to squeeze out the excess liquid with a paper towel, so your tzatziki sauce isn’t runny.
Dried Herbs: Pick whatever you have in your cabinet-dried mint, dill, or parsley. You can also add all 3 to the tzatziki sauce for even more flavor.
Full ingredient list with quantities in the recipe card below
🔪 How to Make Greek Chicken Pita Wraps
1. Marinate the chicken: In a large bowl, mix together all the ingredients for Greek Yogurt Marinade. Add chicken thighs and mix until they are covered in the marinade. Cover the bowl and refrigerate for 1 - 10 hours.
2. Cook: Preheat the oven to 400F. Coat a large baking sheet with nonstick spray. Spread the chicken out on the pan, and throw away any remaining marinade. Place cherry tomatoes around the chicken. Drizzle a little bit of olive oil and sprinkle salt on top of the tomatoes. Bake until the thickest part of the thighs registers 165F, about 20 minutes.
3. Make Creamy Tzatziki Yogurt Sauce: While the chicken is cooking, combine yogurt, lemon juice, garlic, salt, grated cucumber, herbs, and a pinch of salt in a small bowl. Mix together and add salt to taste.
4. Rest and Slice: Once the chicken is done, let rest for 3 minutes. Thinly slice.
5. Assemble: Warm your pita and top with lettuce and red onion. Divide the chicken and tomatoes among the pita. Serve with the yogurt sauce.
👩🍳Tips
The longer you marinate the chicken, the better. I like to marinate the chicken before going to work (only takes 15 minutes). I tried only marinating the chicken for 20 minutes, and it just wasn't the same. The flavor was there. It just wants as strong.
🥗 Sides
- Greek Salad
- Sliced Potatoes in Air Fryer
- Roasted Vegetables
- Mediterranean Rice
Want more tasty chicken recipes?
🙋♀️ FAQ
Once you buy your pita bread, you’ll want to refrigerate it to extend its shelf life. Store in the fridge for up to a week, or freeze for up to 3 months.
Both are made and cooked similarly, the biggest difference is the ingredients. Both include yeast, salt, water, flour, and oil, but naan usually has a few more ingredients, like yogurt and ghee.
❤ Recipe
Greek Chicken Pita Wrap
Ingredients
Greek Yogurt Marinade
- ½ cup plain greek yogurt whole-milk
- 2 tablespoons lemon juice
- 2 cloves garlic minced
- 2 teaspoons dried Greek oregano
- 1 teaspoon dried thyme
- 1 teaspoon onion powder
- ½ teaspoon salt
Tzatziki Yogurt Sauce
- 1 cup plain greek yogurt whole-milk
- ¼ cup grated cucumber drain excess liquid with a paper towel
- ½ tablespoons of either dried mint, dill, and/or parsley
- 2 tablespoons lemon juice
- 1 clove garlic minced
Greek Chicken Pita Wrap
- 1.25- 1.5 pound boneless skinless chicken thighs
- 10 oz cherry tomatoes
- 6 pitas
- lettuce
- ½ red onion thinly sliced
Instructions
- In a large bowl, mix together all the ingredients for Greek Yogurt Marinade. Add chicken thighs and mix until they are covered in the marinade. Cover the bowl and refrigerate for 1-10 hours.
- Preheat the oven to 400F. Coat a large baking sheet with nonstick spray. Spread the chicken out on the pan, and throw away any remaining marinade. Place cherry tomatoes around the chicken. Drizzle a little bit of olive oil and sprinkle salt on top of the tomatoes.
- Bake until the thickest part of the thighs registers 165F, about 20 minutes.
- While the chicken is cooking, combine all the ingredients for the Tzatziki Yogurt Sauce in a medium bowl. Salt to taste.
- Once the chicken is done, let it rest for 3 minutes. Thinly slice.
- Warm your pita and top with lettuce and red onion. Divide the chicken and tomatoes among the pita. Serve with the yogurt sauce.
Nutrition
Recipe adapted from Eating Well Chicken Shawarma
Food safety
- Cook chicken to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Always have good ventilation when using a gas stove
- See more guidelines at USDA.gov.
Did you make this recipe? Let me know!