Description
These Easy Grilled Chicken Pita Wraps are a quick and flavorful meal perfect for weeknight dinners or casual gatherings. Featuring juicy marinated chicken thighs grilled to perfection, fresh veggies, creamy avocado, tangy tzatziki, and crumbly feta all wrapped inside warm pita bread, these wraps offer a delicious balance of textures and Mediterranean-inspired flavors.
Ingredients
Chicken Marinade
- 1 lb Boneless, Skinless Chicken Thighs (or substitute with butterflied and pounded chicken breasts to 1/2 inch thickness)
- 1/2 Cup Vinegar-Based Salad Dressing of your choice
- Kosher Salt & Freshly Cracked Black Pepper (to taste)
Wrap Filling and Toppings
- 4 Pitas (or substitute with naan or flatbread of your choice)
- 1/2 English Cucumber, chopped
- 1 pint Cherry Tomatoes, halved
- 1 Cup Arugula
- 1/2 Cup Red Onion Pickles (or use plain sliced red onion and/or pickled banana pepper slices)
- 1 Ripe Avocado, cubed
- 1/2 Cup Tzatziki (homemade or store-bought)
- 4 oz Crumbled Feta Cheese
Instructions
- Season and Marinate the Chicken: Season the chicken thighs with kosher salt and freshly cracked black pepper. Place them in a shallow dish and pour the vinegar-based salad dressing over the chicken. Let it marinate for 15 minutes up to 1 hour to absorb the flavors.
- Grill the Chicken: Preheat your grill to medium-high heat. Grill the marinated chicken thighs until they reach an internal temperature of 165°F (74°C), ensuring they are fully cooked and juicy, usually about 6-8 minutes per side depending on thickness.
- Rest and Warm Pitas: Remove the chicken from the grill and tent loosely with foil. Allow it to rest for 10 minutes to retain juices. While resting, warm the pita breads on the grill or in a pan until soft and pliable.
- Prepare and Chop Filling: After resting, chop the grilled chicken into bite-sized pieces. Prepare all other fillings by chopping cucumber, halving cherry tomatoes, cubing avocado, and arranging the arugula, red onion pickles, and feta ready for assembly.
- Assemble the Wraps: Spread about 2 tablespoons of tzatziki onto each warmed pita. Distribute the chopped chicken evenly onto each pita, followed by cucumber, tomatoes, arugula, red onion pickles, avocado cubes, and crumbled feta. Adjust portions to your preference.
- Serve: Fold or roll the pita wraps and serve immediately while the chicken is warm and the fillings crisp and fresh for a delightful meal.
Notes
- You can substitute chicken thighs with chicken breasts if you prefer leaner meat, but be careful not to overcook as they are leaner and can dry out.
- If you don’t have a grill, you can cook the chicken on a stovetop grill pan or a regular skillet for similar results.
- For a dairy-free option, omit the feta cheese and substitute tzatziki with a vegan alternative or hummus.
- Marinating longer than 1 hour is fine; just do not exceed 8 hours as the vinegar can begin to break down the chicken too much.
- Use fresh pita or lightly toast/store-bought pita for best texture and taste.
