Greek Chicken Pita Wraps with Tzatziki

Serves 4 · 20 min prep · 15 min cook

Ingredients

• 1.25 lb boneless skinless chicken breasts
• 3 Tbsp olive oil
• 3 Tbsp lemon juice
• 3 garlic cloves
• 1.5 tsp dried oregano
• 1/2 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 cup plain Greek yogurt
• 1/2 English cucumber
• 2 Tbsp fresh dill
• 4 large pita breads
• 2 cups shredded romaine lettuce
• 1 cup cherry tomatoes
• 1/4 red onion
• 1/2 cup crumbled feta

Instructions

1. 1Slice chicken into thin cutlets or 1-inch strips. In a bowl whisk olive oil, lemon juice, 2 minced garlic cloves, oregano, paprika, salt, and pepper. Toss chicken to coat and marinate 15 minutes at room temperature (or up to 4 hours refrigerated).
2. 2For tzatziki, grate the cucumber on the large holes of a box grater, then squeeze firmly in a clean towel to remove excess liquid. Stir cucumber into Greek yogurt with remaining minced garlic, lemon juice, chopped dill, remaining salt, and a drizzle of olive oil. Chill until serving.
3. 3Heat a large skillet or grill pan over medium-high heat. Add remaining oil. Cook chicken in a single layer 3–4 minutes per side until deeply golden and internal temperature reaches 165°F. Rest 3 minutes, then slice.
4. 4Warm pitas in a dry skillet 30 seconds per side or wrap in foil and heat in a 300°F oven for 5 minutes until pliable.
5. 5Spread a generous swoosh of tzatziki down the center of each pita. Top with shredded romaine, halved cherry tomatoes, thin red-onion slices, warm chicken, and crumbled feta.
6. 6Drizzle any remaining tzatziki over the fillings. Fold the bottom up and roll tightly like a burrito, tucking sides as you go.
7. 7Slice wraps in half on a bias if desired. Serve immediately or wrap tightly in parchment and foil for portable lunches that stay fresh up to 4 hours.