Greek Grilled Lemon Chicken Pita Wraps with Dill Yogurt Feta Sauce

Greek Grilled Lemon Chicken Pita Wraps with Dill Yogurt Feta Sauce

Ingredients

Lemon Chicken Marinade

• 2 boneless chicken breasts (or thighs)

• 3 tbsp olive oil

• Juice of 1–2 lemons

• 3 cloves garlic, minced

• 1 tsp dried oregano

• ½ tsp paprika

• Salt & black pepper

Wrap & Fillings

• 4 pita breads

• 1 cup lettuce or shredded cabbage

• 1 cucumber, sliced

• 1 cup cherry tomatoes, halved

• ½ red onion, thinly sliced

Dill Yogurt Feta Sauce

• ½ cup Greek yogurt

• ¼ cup crumbled feta cheese

• 1 tbsp fresh dill (or 1 tsp dried)

• 1 tbsp lemon juice

• 1 tsp olive oil

• 1 small garlic clove, minced

• Pinch of salt & pepper

Instructions

• Marinate the chicken
  Mix olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper.
  Coat chicken and marinate for at least 30 minutes (or up to overnight).

• Grill the chicken
  Cook on a grill or pan for 5–7 minutes per side until fully cooked.
  Let rest, then slice into strips.

• Make the sauce
  Combine yogurt, feta, dill, lemon juice, olive oil, garlic, salt, and pepper. Mix until creamy.

• Warm the pita
  Lightly toast or heat for better texture.

• Assemble the wraps

• Spread dill yogurt feta sauce on pita

• Add lettuce, chicken, cucumber, tomatoes, and onion

• Drizzle extra sauce and wrap tightly

Tips for Best Flavor

• Add a few fries inside the wrap (authentic Greek street-style touch)

• Use whole wheat pita for extra fiber

• Add olives or pickled cucumbers for tanginess

• A sprinkle of sumac or chili flakes gives a nice kick

Why It’s So Good

• Bright, lemony, herby flavors

• Balanced: protein + fresh veggies + healthy fats

• The sauce is creamy without being heavy