Greek Chicken Pita Wrap

Three plates with assembled Greek chicken wraps.

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5 from 3 votes

This Greek wrap is filled with fresh flavors from juicy Greek chicken, fresh vegetables, and a tangy yogurt dill sauce.

Prep Time15

Cook Time15

Marinating Time (optional)15

Total Time1

Course: Main Course

Cuisine: Mediterranean

Servings:

Calories: 513kcal

Author: Olivia & Annie

Ingredients

For the chicken:

1 ½ lbs boneless skinless chicken breast
2 tablespoons red wine vinegar
Juice from 1 lemon (reserve 1 tbsp for the yogurt dill sauce)
1 tablespoon minced garlic
2 teaspoons dried oregano
1 teaspoon kosher salt
1 teaspoon paprika
1 tablespoon olive oil

For assembling the wraps:

4 large pita breads
Thinly sliced red onion or pickled red onion
½ cucumber, sliced
½ bell pepper, diced
½ cup grape tomatoes, halved

For the yogurt dill sauce:

½ cup plain Greek yogurt
1 tablespoon lemon juice
1 teaspoon dried dill
¼ teaspoon minced garlic
¼ teaspoon kosher salt
⅛ teaspoon black pepper

Instructions

Cut the chicken breast into small, bite-sized pieces. Place the chicken in a large bowl. Next, add the marinade ingredients to the bowl: vinegar, lemon (reserve 1 tbsp of lemon juice), garlic, oregano, salt, paprika, and olive oil. Mix until the chicken is evenly coated in the Greek marinade. You can set aside to let the chicken marinate for 15-30 minutes, but if you are short on time you can cook the chicken right away.
Next, use either an air fryer or the oven to cook the chicken:
For the air fryer: Set the air fryer to 380 degrees. Spray the basket with olive oil spray to prevent sticking. Cook for 10-14 minutes (tossing the chicken halfway through) or until the internal temperature reaches 165 degrees Fahrenheit.
For the oven: Preheat the oven to 425 degrees Fahrenheit. Place the chicken on a parchment-lined baking sheet. Bake for about 10 minutes, toss the chicken, and then bake for another 8-10 minutes or until the internal temperature reaches 165 degrees Fahrenheit.
While the chicken is cooking, prepare the pitas, vegetables, and yogurt dill sauce. You can warm the pita in the toaster, microwave, or oven if desired. Cut the cucumber into thin slices and half each slice. Chop the bell peppers and halve the grape tomatoes.
For the yogurt dill sauce, combine all ingredients in a small bowl and mix until well combined.
Assemble the wraps. Spread a spoonful of the yogurt dill sauce down the center of the pita. Next, add the cooked chicken, the fresh veggies, and any other optional toppings. Enjoy!

Notes

You can make this recipe gluten-free by choosing a gluten-free pita bread. Make it dairy free by using a dairy-free yogurt alternative for the yogurt dill sauce. This recipe is not vegan or vegetarian.

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