Quick Grill-Pan Chicken Pita Packs with Tomato-Corn Relish

Pita packs borrow the handheld ease of Mediterranean street wraps, perfect for a fast lunch. Smoky grill-pan chicken thighs tuck into warm pitas with bright tomato-corn relish and cool Greek yogurt.

Serves 4 · 15 min prep · 18 min cook

Estimate for one serving

• 485 cal
• 38g protein
• 42g carbs
• 18g fat
• 6g fiber

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Ingredients

• 1.25 lb boneless skinless chicken thighs
• 4 pita breads
• 2 cups fresh corn kernels
• 1.5 cups heirloom tomatoes, diced
• 1/4 cup red onion, minced
• 1/3 cup fresh cilantro, chopped
• 2 lime
• 3 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1.25 tsp kosher salt
• 1/2 cup Greek yogurt
• 1 garlic clove, grated
• 8 butter lettuce leaves

Instructions

1. 1Pat the chicken thighs dry and toss with olive oil, cumin, smoked paprika, and salt. Let them sit 5 minutes while the grill pan heats.
2. 2Heat a grill pan or cast-iron skillet over medium-high until it just begins to smoke. Add the chicken and cook 5–6 minutes per side until deep grill marks appear and the internal temperature reaches 165°F.
3. 3Transfer the chicken to a cutting board and rest 5 minutes so juices redistribute, then slice thinly against the grain.
4. 4While the chicken rests, wipe the pan, add remaining oil, and char the corn kernels 3–4 minutes until blistered in spots. Tip the hot corn into a bowl with the diced tomatoes, red onion, cilantro, juice of one lime, and salt to make a quick relish.
5. 5Stir the Greek yogurt with the grated garlic and remaining lime juice until smooth and tangy; this becomes the cool sauce.
6. 6Warm the pita breads 30 seconds per side in the same pan or toaster so they soften and puff slightly. Open each pita carefully.
7. 7Line each pita with butter lettuce, stuff with sliced chicken, spoon in generous tomato-corn relish, and drizzle the garlic yogurt. Wrap in parchment or foil for work-friendly packs that stay juicy and bright through the midday rush.