Description
A fresh and zesty wrap featuring tender lemon-marinated chicken, crisp vegetables, and creamy tzatziki sauce, all wrapped in warm pita bread. Perfect for a quick lunch or light dinner.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, sliced into thin strips
- 1/4 cup olive oil
- Juice and zest of 2 lemons
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- Salt and black pepper to taste
- 4 large pita breads
- 1 cup plain Greek yogurt
- 1 cucumber, grated and squeezed dry
- 1 tablespoon fresh dill, chopped
- 1 tablespoon lemon juice
- 1 clove garlic, minced (for tzatziki)
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1 cup shredded lettuce
- 1/2 cup crumbled feta cheese (optional)
Instructions
- In a large bowl, whisk together olive oil, lemon juice, lemon zest, 3 cloves minced garlic, oregano, cumin, salt, and pepper. Add chicken strips and toss to coat. Cover and refrigerate for at least 15 minutes.
- While chicken marinates, prepare tzatziki: In a small bowl, combine Greek yogurt, grated cucumber, fresh dill, 1 tablespoon lemon juice, and 1 clove minced garlic. Season with salt and pepper to taste. Refrigerate until ready to use.
- Heat a large skillet or grill pan over medium-high heat. Cook the chicken strips for 5-7 minutes per side, until cooked through and slightly charred. Remove from heat and set aside.
- Warm the pita breads in a dry skillet or microwave for about 30 seconds each, until soft and pliable.
- To assemble, spread a generous amount of tzatziki sauce on each pita. Top with cooked chicken, cherry tomatoes, red onion, shredded lettuce, and feta cheese if desired.
- Roll up the pita tightly, tucking in the sides as you go. Serve immediately.
Notes
You can customize the seasonings to taste. For a spicier kick, add a pinch of red pepper flakes to the chicken marinade. Grilled chicken also works great in this recipe.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Method: Main
- Cuisine: Mediterranean