Bright, fresh, comforting, and customizable, these quick and easy Grilled Chicken Pita Wraps are the Weeknight Wonder your dinner routine has been missing. Made with just 10 simple ingredients and only 15 minutes of active time in the kitchen, this Greek-inspired chicken souvlaki wrap recipe uses some easy store-bought shortcuts to get that takeout fake-out flavor in a jiffy!
Featuring spicy arugula, sweet tomato, creamy avocado, peppery, pickle-y red onion, crumbled feta, premade tzatziki, and juicy chicken thighs stuffed in pita pockets, these chicken pita pockets just solved all your dinner woes. And it didn't cost you but a few bucks and about 15 minutes of active work. You're welcome.
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Why Grill Season Is Chill Season
I've told you about how owning a grill has changed our lives, right? As CFO (Chief Food Officer), my daily cooking tasks are basically halved during grilling season. All I have to do is come up with a meal idea and then marinate whatever meats and veggies we're planning on using that night.
I do mild prep, and Joe is in charge of ALL of the cooking. Hooray for division of labor, amirite?! (To be fair, sweet Joe usually does all the dishes on indoor cooking nights. I got lucky with a fella who always contributes.😍)
But using the grill also has a few other tricks up its sleeve — there’s way less cleanup, for one. Once you’re done cooking din-din, just crank the heat and scrape off the grates. You don’t have to be too fussy with it, because the flames do most of the work.
I also love that I don’t have to introduce any BTUs into my kitchen. All the cooking gets done outside, keeping the house cooler and our energy bills lower. Here in Nashville where the temps get well into the 90s and the humidity is so thick it feels like a sauna, this is a SERIOUS bonus.
Now, for all you folks who don’t have access to a grill, not to worry. This recipe can easily be made using a cast iron grill pan on the stove. You’ll have slightly more cleanup to do, but if your pan is properly seasoned, it shouldn’t take too much effort.
Why You’ll Love This Recipe
This lazy, semi-Greek wrap is perfect for when you’re craving souvlaki or gyros. Just pop open a package of chicken, marinate it in store-bought dressing, and go about your day. When it’s time for dinner, slap the poultry on the grill, chop up a few veggies, crumble some feta, and pull some pre-made tzatziki from the fridge.
The end result is so easy, so fresh tasting, so delicious and wholesome, and takes less time than driving to get takeout — you won’t believe it till you try it! Aside from tasting like a Mediterranean vacation, this chicken pita wrap recipe is also:
- Quick & Easy - It literally takes just 15 minutes of active time, plus a minimum of 15 minutes of patience while the salad dressing infuses your chicken thighs.
- Requires Minimal Clean-Up - A container for marinating, one cutting board, one knife, and a pair of tongs are all you need for prep.
- Made With Just 10 Ingredients - Using prepared salad dressing and tzatziki keeps your grocery list to a minimum.
- Totally Customizable - Use this pita wraps recipe as a basic template, then customize it to your liking. Make it vegetarian by swapping in grilled halloumi cheese and your choice of grilled veggies. Swap out the tzatziki for protein-packed hummus. Add or omit any veggies you like. This is your dinner, so you get to call all the shots!
- Budget-Friendly - While our favorite gyro & souvlaki wrap spot is one of the least expensive places to dine, making dinner at home costs an average of 5 times less than eating out. These wraps personally cost me about $2.50 per serving, whereas we’d pay $13 per person plus tax, tip, and gas to eat out. Bottom line: if you’re looking to trim your spending, homemade hacks for replicating your favorite restaurant meals is the way to go.
Need more Mediterranean-inspired grill recipes? My zhoug chicken or steak bowls, Mediterranean chicken tostadas, and Greek lamb burgers are eternal favorites at our house.
Ingredients & Substitutions
As promised, you only need a few easy-to-find ingredients to make a restaurant-quality chicken tzatziki wrap at home. Here’s what to grab:
- Boneless, Skinless Chicken Thighs - Dark meat tends to be harder to overcook and dry out, plus happens to be cheaper than chicken breasts. That said, you’re welcome to sub in chicken breasts that have been butterflied and pounded to ½ inch thickness.
- Vinegar-Based Salad Dressing - Feel free to use whatever you have in the fridge. I like homemade white balsamic vinaigrette (or regular balsamic vinaigrette), Girard's Champagne Vinaigrette, Newman's Own Italian, or Aldi's Apple Thyme Vinaigrette.
- Pitas - These Mediterranean flatbreads would be the more traditional choice for making a chicken gyro wrap at home, but you’re welcome to sub naan or the flatbread of your choice.
- English Cucumber - These long, skinny cukes (that often come wrapped in plastic) are my go-to because they’re thin-skinned and seedless. If you don’t mind the extra step of peeling the thick, waxy skin and de-seeding conventional cukes, feel free to make the swap.
- Cherry Tomatoes - These little bite-sized gems are nearly always on my countertop (even outside of tomato season). If you happen to have some summer-ripe, garden-fresh tomatoes to use, by all means, go for it!
- Arugula - Mmmmmm, peppery arugula. It’s honestly my favorite salad base. Feel free to use mixed greens, spinach, romaine, butter lettuce, or any other greens you prefer.
- Red Onion Pickles - For tangy, crunchy, piquant yumminess. You can also use plain sliced red onion and/or pickled banana pepper slices. Other options include white or yellow onion, shallot, or green onions.
- Avocado - While they’re definitely not traditional in a Greek pita wrap, I love the added buttery goodness of avocado in just about everything. Feel free to omit them if they’re too expensive, not ripe enough, or simply not your jam. However, if you can get lucky and score some gorgeous ones at Aldi for just $0.49 like I did, it’s worth it to add them in.
- Tzatziki - Using homemade will probably save you a bit of cash, but you’ll nearly always find a tub of store-bought stuff in my fridge because convenience sometimes trumps cost. A generous 16 oz. tub costs just $2.49 at our Aldi and yields enough for 8 of these pita wraps.
- Crumbled Feta - If possible, reach for block feta in brine. It’s generally more cost-effective than pre-crumbled feta and will last longer than block feta without brine. As an added bonus, you can always use the brine in place of the vinaigrette for your marinade!
- Kosher Salt & Freshly Cracked Black Pepper - For seasoning, to taste.
How To Make Chicken Pita Wraps
This chicken pita recipe comes together with almost zero fuss. Here’s how:
Step 1: Marinate. Liberally season the chicken thighs all over with kosher salt and pepper, then place in a shallow dish and marinate with the salad dressing for 15 minutes to an hour.
Step 2: Grill the marinated chicken thighs until they reach an internal temp of 165F.
Step 3: Rest & Chop. Allow the cooked chicken to rest, tented with foil, for 10 minutes. Chop into bite-sized pieces.
Step 4: Assemble the pita wraps. Warm the pitas, then add approximately 2 tablespoons of tzatziki to each pita. Divvy up the remaining ingredients, adding more or less of each according to your preferences. Serve & enjoy!
Optional Variations & Dietary Adaptations
As much as Joe and I love this almost-Greek wrap recipe, I want YOU to love it just as much. Here are a few potential customizations to try:
- Add French Fries - Depending on who you talk to, french fries (or some kind of fried potatoes) are an essential piece of any gyro wrap. When we’re in the mood for a little extra carby goodness, we air fry some frozen french fries to stuff into the pitas or serve them on the side with extra tzatziki for dipping.
- Make It Vegetarian - Don’t do chicken? No worries! Veggie, chickpea, or falafel pita wraps are also tasty AF. Swap in some grilled veggies (e.g. bell peppers, zucchini, summer squash) that you’ve marinated in the salad dressing, use store-bought or homemade falafel, and/or add some grilled halloumi or bread cheese as your primary protein.
- Go Vegan - Swap the chicken for grilled veggies and/or a can of Trader Joe’s Greek Chickpeas with lemon and cumin that you’ve warmed on the stovetop. Swap out the tzatziki for garlicky hummus, or swap in the creamy vegan spread of your choice.
- Try Gluten-Free - Either opt for gluten-free pitas or flatbreads, or make a Greek chopped salad bowl and omit the bread altogether! Feel free to add some extra carbs with spicy green rice, lemony greek potatoes, or the grains of your choice.
Expert Tips
- Don’t over-marinate the chicken. In an ideal world, you don’t want to marinate chicken in an acidic marinade (like vinaigrette) for longer than about 24-48 hours. If you leave it for longer than that, the texture can get mushy and unappetizing.
- Prep ahead by marinating the chicken in a freezer-safe bag and popping it in the freezer for up to 6-9 months. I know you’re probably thinking, “Wait. You just told me not to marinate the chicken for more than 24 hours for the best results.” That’s still true. Once the chicken is frozen, the marinating process stops, though, so your chicken won’t turn to mush.
- You can also prep the veggies up to a few days in advance. Just keep them in separate containers in the fridge, and let the tomatoes come to room temp before serving for the best flavor.
- Make your own pita. Weirdly enough, some of my most expensive Aldi purchases are from the prepared bread section. Try making this easy 2-ingredient pita bread to save $2-3 for the recipe as a whole.
Storage Instructions
If you have leftover ingredients from the pita wraps, store them separately in airtight containers in the fridge. This will prevent the moisture from the vegetables and chicken making the pita wrap soggy. Make sure to use the ingredients within a few days.
If you plan on eating them within a day or two, you can store pre-assembled pita wraps in an airtight container in the refrigerator. Make sure to wrap each pita wrap individually in plastic wrap or aluminum foil to prevent them from drying out. They should last in the fridge for up to 2-3 days. Note that the pita bread will get a bit soggier this way than storing them unassembled.
Also, it's important to note that if you are using any dairy-based ingredients, like tzatziki sauce, it's best to add them to the pita wraps just before serving to prevent them from becoming watery or separating.
If you want to store the pita wraps for a longer period, you can freeze them. Wrap each pita wrap individually in plastic wrap or aluminum foil, then place them in a freezer-safe bag or container. You can freeze the pita wraps for up to 2-3 months. To thaw, simply remove the pita wraps from the freezer and let them thaw in the refrigerator overnight.
FAQs
You have a few options here:
1. Microwave with a towel: Lightly sprinkle some water over the surface of the pita bread, then wrap it in a clean towel. Microwave the towel-wrapped pita bread for about 10-15 seconds, or until the bread is warm and soft.
2. Microwave with a tortilla warmer: Use a microwaveable tortilla warmer to soften the pita without drying them out.
3. Use a steamer: Place the pita bread in the steamer basket, cover with a lid, and steam for 1-2 minutes. This will help to moisten the bread and make it soft and pliable.
4. Warm it on the top shelf of your grill or in the oven: If you have a grill with a higher shelf or rack, you can heat the pita while the chicken grills. Otherwise, preheat your oven to 350°F (180°C). Either way, wrap the pita bread in aluminum foil and warm it for about 5-10 minutes.
I think any of the options listed above (microwave, steamer, grill, or oven) work great, so choose whichever makes the most sense for the equipment you have on hand.
“Healthy” is one of those loaded terms that means a lot of different things to a lot of different people. Since I’m not a licensed diet professional, I’ll refrain from deeming this meal healthy or not. Talk to your doctor or nutritionist if you have questions!
That said, I would go so far as to call this a nutritious meal. It’s loaded with protein, veggies, and probiotic-packed yogurt sauce. It’s something I will happily eat all summer long with zero shame or regret! Plus, if Joe can fit it into his diet (he’s already more than 45 pounds down, y’all!), I have a feeling you can, too!
More Recipes For The Grill
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Easy Grilled Chicken Pita Wraps
Equipment
- Tongs
Ingredients
Grilled Chicken
- 1 lb Boneless, Skinless Chicken Thighs or sub chicken breasts that have been butterflied and pounded to ½ inch thickness.
- ½ Cup Vinegar-Based Salad Dressing of your choice I like homemade white balsamic vinaigrette or regular balsamic vinaigrette, Girard's Champagne Vinaigrette, Newman's Own Italian, Aldi's Apple Thyme Vinaigrette
- Kosher Salt & Freshly Cracked Black Pepper to taste
To Serve
- 4 Pitas or sub naan or the flatbread of your choice
- ½ English Cucumber chopped
- 1 pint Cherry Tomatoes halved
- 1 C Arugula
- ½ C Red Onion Pickles or use plain sliced red onion and/or pickled banana pepper slices
- 1 Ripe Avocado cubed
- ½ C Tzatziki homemade or store-bought
- 4 oz Crumbled Feta
Instructions
- Season the chicken thighs with salt and pepper, then place in a shallow dish and marinate with the salad dressing for 15 minutes to an hour.
- Grill the marinated chicken thighs until they reach an internal temp of 165F.
- Allow the cooked chicken to rest, tented with foil, for 10 minutes. Meanwhile, warm the pitas. Chop rested chicken into bite-sized pieces.
- Assemble the pita wraps. Add 2 tablespoons of tzatziki to each pita. Divvy up the remaining ingredients, adding more or less of each according to your preferences. Serve & enjoy!
Notes
- Add French Fries - Depending on who you talk to, french fries (or some kind of fried potatoes) are an essential piece of any gyro wrap. When we’re in the mood for a little extra carby goodness, we air fry some frozen french fries to stuff into the pitas or serve them on the side with extra tzatziki for dipping.
- Make It Vegetarian - Don’t do chicken? No worries! Veggie, chickpea, or falafel pita wraps are also tasty AF. Swap in some grilled veggies (e.g. bell peppers, zucchini, summer squash) that you’ve marinated in the salad dressing, use store-bought or homemade falafel, and/or add some grilled halloumi or bread cheese as your primary protein.
- Go Vegan - Swap the chicken for grilled veggies and/or a can of Trader Joe’s Greek Chickpeas with lemon and cumin that you’ve warmed on the stovetop. Swap out the tzatziki for garlicky hummus, or swap in the creamy vegan spread of your choice.
- Try Gluten-Free - Either opt for gluten-free pitas or flatbreads, or make a Greek chopped salad bowl and omit the bread altogether! Feel free to add some extra carbs with spicy green rice, lemony greek potatoes, or the grains of your choice.
- Microwave with a towel: Lightly sprinkle some water over the surface of the pita bread, then wrap it in a clean towel. Microwave the towel-wrapped pita bread for about 10-15 seconds, or until the bread is warm and soft.
- Microwave with a tortilla warmer: Use a microwaveable tortilla warmer to soften the pita without drying them out.
- Use a steamer: Place the pita bread in the steamer basket, cover with a lid, and steam for 1-2 minutes. This will help to moisten the bread and make it soft and pliable.
- Warm it on the top shelf of your grill or in the oven: If you have a grill with a higher shelf or rack, you can heat the pita while the chicken grills. Otherwise, preheat your oven to 350°F (180°C). Either way, wrap the pita bread in aluminum foil and warm it for about 5-10 minutes.
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