Greek Chicken Souvlaki Pita Wraps

Serves 4 · 25 min prep · 15 min cook

Ingredients

• 1.25 lb boneless skinless chicken thighs
• 3 tbsp extra-virgin olive oil
• 3 tbsp fresh lemon juice
• 4 garlic cloves, minced
• 2 tsp dried oregano
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1.25 tsp kosher salt
• 1/2 tsp black pepper
• 3/4 cup plain Greek yogurt
• 1/2 cup cucumber, grated and squeezed dry
• 2 tbsp fresh dill, chopped
• 4 pita breads
• 2 cups romaine lettuce, shredded
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, thinly sliced
• 1/2 cup crumbled feta

Instructions

1. 1Pat the chicken thighs dry and cut into 1-inch chunks. In a medium bowl whisk olive oil, lemon juice, 3 minced garlic cloves, oregano, cumin, smoked paprika, salt, and black pepper until combined.
2. 2Add the chicken to the marinade, toss until every piece is coated, cover, and refrigerate at least 20 minutes or up to 4 hours while you prep the rest.
3. 3Make the tzatziki: stir together Greek yogurt, grated cucumber, remaining lemon juice, remaining garlic clove, dill, remaining salt, and a drizzle of olive oil. Taste and chill until serving.
4. 4Heat a large cast-iron skillet or grill pan over medium-high heat until very hot, about 3 minutes. Add the remaining olive oil and swirl to coat.
5. 5Working in a single layer (do two batches if needed), cook the marinated chicken 4–5 minutes per side without moving until deeply browned and the internal temperature reaches 165°F. Transfer to a plate and rest 3 minutes.
6. 6Warm the pita breads in the same skillet 20–30 seconds per side until pliable and lightly toasted, or wrap in a damp towel and microwave 20 seconds.
7. 7To assemble, open each pita and spread a generous spoonful of tzatziki inside. Layer shredded romaine, cherry tomatoes, red onion, and hot chicken pieces.
8. 8Finish with crumbled feta and an extra drizzle of tzatziki. Fold or roll tightly and serve immediately while the chicken is still warm and the pita is soft.