Ingredients
4 boneless, skinless chicken breasts
3/4 cup plain Greek yogurt
2 tbsp olive oil
2 cloves garlic, minced
1 lemon (zest and juice)
2 tsp dried oregano
1 tsp salt
1/2 tsp black pepper
1 red onion, thinly sliced and soaked in cold water for 10 minutes
1 cucumber, thinly sliced
1 pint cherry tomatoes, halved
4 large pita bread rounds
Extra virgin olive oil for drizzling
Fresh dill or parsley for garnish
Instructions
Preheat oven broiler to high (215°F/100°C).
In a bowl, whisk yogurt, olive oil, garlic, lemon zest, lemon juice, oregano, salt, and pepper. Add chicken breasts; marinate for 20 minutes.
Heat a large skillet over medium-high heat. Cook marinated chicken 5-6 minutes per side until golden. Transfer to oven and broil 2-3 minutes for char.
Meanwhile, drain red onion and pat dry. In a separate bowl, mix 3/4 cup yogurt with remaining marinade (if any) for sauce.
Warm pita rounds. Fill each with chicken, cucumber, tomato, red onion, drizzle with sauce, and garnish with herbs.
Notes
For meal prep, refrigerate chicken in airtight containers for up to 3 days.
Customize with lettuce, pickles, or feta cheese (if allowed).
If no broiler, finish chicken under a broiler for 2-3 minutes for a charred effect.
- Prep Time: 20
- Cook Time: 15
- Category: Lean Chicken
- Method: Grilling/Stovetop
- Cuisine: Greek
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 wrap
- Calories: 420
- Sugar: 3g
- Sodium: 1800mg
- Fat: 22g
- Saturated Fat: 5g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 110mg