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Chicken Pita Wrap

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PREP TIME
10 min
COOKING TIME
10 min
TOTAL TIME
200 min
SERVINGS
2 servings
Lunch Greek
Chicken Pita Wrap
Ingredients
  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon pepper
  • 1 boneless, skinless chicken breast, cubed
  • 1 pocket bread round, cut in half
  • 1 small onion, sliced
  • 1 tomato, sliced
  • 1/2 cup plain yogurt
Instructions
1
Combine a generous amount of olive oil with freshly squeezed lemon juice, adding a pinch of salt and some dried oregano leaves to the mixture. Next, sprinkle in garlic powder and a few grinds of black pepper for added flavor.
2
Place the chicken cubes into a large, airtight container and pour the marinade mixture over them. Seal the bag and refrigerate for at least 3 hours or overnight, allowing the flavors to meld together.
3
Heat a large skillet over medium-high heat and carefully pour in the chicken and marinade. Cook until the chicken reaches a safe internal temperature of 165 degrees F (74 degrees C), flipping occasionally and checking for doneness every few minutes.
4
Once the chicken is cooked, slice each pita pocket bread in half lengthwise. Fill each half with a generous portion of the cooked chicken, some sautéed onion and tomato, and a dollop of yogurt. Serve immediately while the bread is still warm and the filling is fresh.