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+ servings
chicken gyro wrapped in foil with sauce

Greek Chicken Pita Wraps

Course: Main Course
Cuisine: American, Greek, Mediterranean
Prep Time: 20 minutes
Cook Time: 10 minutes
Chill Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 4 servings
Calories: 331kcal
Author: Emily
Greek Pita Wraps with Chicken have Greek-inspired spiced chicken and homemade tzatziki sauce for an irresisatable combination of flavors.
Print Recipe

Equipment

  • small mixing bowl for cucumber
  • cast iron pan or non-stick fry pan
  • foil for wrapping (optional)

Ingredients

  • 8 pitas (homemade or store-bought)

Chicken Marinade

  • 3-4 medium boneless, skinless chicken breasts (about 1 lb)
  • 3 tablespoon extra virgin olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon red wine vinegar
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • ½ teaspoon kosher salt
  • ½ teaspoon pepper
  • 2 cloves garlic, pressed or minced

Toppings

  • 1 cup tzatziki sauce (homemade or store-bought)
  • shredded cabbage/iceberg lettuce
  • diced tomatoes
  • sliced cucumber
  • sliced red onion (or use quick-pickled, see notes)
  • feta cheese

Instructions

Chicken Marinade

  • Mix all of the marinade ingredients (except chicken) in a mixing bowl. Add the chicken and ensure it is fully coated in marinade Cover the bowl with plastic wrap and marinate for at least an hour in the fridge.

Cook Chicken and Assemble Gyros

  • Heat the skillet over med-high heat. Add the marinated chicken pieces and the marinade to the skillet and cook for 4-5 minutes on each side until fully cooked. Remove the chicken and slice it into strips. Add the chicken back into the skillet to get more of the marinade coated on the chicken pieces, just a minute or two.
  • Take a pita bread and place it on a plate. Layer the sliced cucumber, tomato, cabbage/lettuce, and red onion slices first. Then add strips of chicken and top with Tzatziki sauce and feta cheese. Wrap in foil if desired to keep the gyro together while eating. Enjoy!

Video

Notes

  • As you can see in my photos, I wrapped my pitas in foil. This is to keep them nice and tight while eating otherwise all of those goodies tend to fall all over the place
  • I decided to cook my chicken whole first, cut it into pieces, and place it back in the pan to ensure every side was coated with the chicken marinade before serving. You can also cut your chicken first and then cook it.
  • A warm pita is much easier to fold than a cold pita.
  • You can also cut your pita in half and use it as a pocket instead of a wrap.
  • Nutrition facts for a pita with chicken and tzatziki sauce only.
HOT TO MAKE QUICK-PICKLED ONIONS
  • ½ red onion, thinly sliced (use a mandoline if you have one)
  • ¼ cup apple cider vinegar
  • ½ tablespoon sugar
  • ¾ teaspoons salt
  • ½ cup water
Place the water, salt, sugar, and vinegar into a saucepan and heat over medium heat until the sugar and salt have dissolved. Remove from the heat and pour the mixture into a jar with the sliced onions. Cool at room temp for an hour and then place in the fridge for at least 2 hours before serving. 
 

Nutrition

Serving: 1pita with sauce | Calories: 331kcal | Carbohydrates: 34.5g | Protein: 22.2g | Fat: 11.2g | Saturated Fat: 2.7g | Cholesterol: 50mg | Sodium: 539mg | Potassium: 226mg | Fiber: 1.6g | Sugar: 1g | Calcium: 66mg | Iron: 2mg