So many of you have asked for easy weeknight dinners, like chicken fricassee or chicken Caprese sandwich. But just like so much of Mediterranean cuisine, I think these healthy pita wraps take the least amount of effort yet offer the biggest amount of flavor. Not to mention they are very similar to gyro wraps with chicken but made in half the amount of time.
Hearty, bright and comforting all in one – that’s a Greek-style pita calling my name.
Why Should You Try This Recipe?
There is something about Mediterranean food that is so undeniably crave-able. Because of the heavy use of fresh herbs and quality ingredients, it just makes you want to eat it over and over again. I know you will love this recipe for Greek chicken chickpea pita wrap because:
- Easy and straightforward: If you love Greek food (and chicken gyros in particular), you will enjoy this pita wrap made with simple ingredients, including crispy chickpeas, juicy chicken, and garlicky homemade tzatziki sauce, in about 30 minutes.
- Vibrant, beautiful, and satisfying: If the colors aren’t enough to get you to dive in, then one bite should get you there. Serve it warm or at room temperature for a satisfying meal.
- Serving is versatile: These pita wraps can double as a light lunch or dinner, or the perfect platter to share with friends. Double or triple the recipe to bring to all your summer picnics and parties.
The ingredient list for this gyro wrap recipe is a mix of fresh and store-bought ingredients.
Gather together boneless, skinless chicken thighs, chickpeas, olive oil, ground coriander, ground cumin, Kosher salt, black pepper, pita wraps, tzatziki sauce, fresh arugula, and fresh dill.
How to Make a Pita Wrap
I can honestly say this chicken pita recipe will be ready to enjoy in less than 30 minutes – assembly included. Here’s how to do it:
- Prep equipment: Preheat the oven to 425 degrees F. Set up a baking sheet lined with parchment paper.
- Dry chicken and chickpeas: Use two paper towels – one to dry the chicken and the other to pat dry the chickpeas. Place them both on the baking sheet.
- Season: Add olive oil, coriander, cumin, salt, and pepper to the chicken and chickpeas. Using clean hands, rub the seasoning all over the surface so that they are evenly coated. Spread the chicken and chickpeas out into a single layer, ensuring there is space between them.
- Bake: Bake in the oven for 15 minutes, or until the chicken registers 160-165 degrees F when an instant-read thermometer is inserted into the thickest part of the thigh. Allow to rest for 10 minutes, then cut the chicken into strips.
- Assemble pita wraps: Lightly warm pita bread in the oven. Start by spreading it with a few tablespoons of tzatziki sauce. Then, divide chicken mixture (including chickpeas) and top with a handful of arugula. If desired, top with extra tzatziki sauce and fresh dill. Finish with a sprinkling of salt and pepper or a squeeze of lemon juice. Repeat the same process with the remaining pita bread.
How to Store
This Greek pita wrap recipe will keep if all the components are stored separately. An easy chicken recipe for meal prep, too. To do so, simply:
- Chicken and chickpeas: Store in an airtight container for up to 4 days in the refrigerator.
- Tzatziki: If homemade, store in an airtight container for up to 4 days in the fridge. If store-bought, keep unopened until ready to use.
- Arugula: Store in an airtight container with a strip of paper towel to absorb any extra moisture.
- Pita: Keep wrapped in plastic or the same package it came in right on your kitchen counter.
- Dry the chicken and chickpeas. The extra dry surface makes them extra crispy.
- Spread the chicken and chickpeas into one even layer. This cooks them evenly. Use two baking sheets, if necessary.
- Toasting the pita is optional. I first turn the oven off after making the roasted chicken, then place the pita bread inside the warm oven for just a few minutes. The residual heat makes the perfect warm pitas. If you are short on time or if your pita bread is fresh, feel free to skip this step.
- Make a salad with the leftovers. Feel free to shred the chicken, tear up the pita bread into bite-size pieces, place them on a bed of arugula or use my Simple Spring Mix Salad as a base and drizzle them with Tzatziki sauce to enjoy as a salad.
I made these Greek chicken pita wraps just as I would with a traditional flour tortilla. In other words, without opening the pocket. That being said, you can make chicken pita pockets by first cutting off the top of the pita and gently sliding your finger through to separate the top from the bottom.
One chicken pita wrap is 521 calories. Calories will vary depending on how much tzatziki sauce you use.
Yes! These Greek Chicken pitas are packed full of protein, healthy fats, greens, fresh herbs, and spices. It is a complete, well-rounded meal you can feel good about.
Other chicken recipes you might also like:
- Panko Chicken Parmesan Baked
- Chicken Stroganoff recipe
- Chicken Salad with Greek Yogurt
- Healthy Chicken Chili
- Easy Chicken Chili recipe
- Chinese Chicken Lo Mein
- Check out all our chicken recipes
This recipe has been adapted from Healthyish: A Cookbook with Seriously Satisfying, Truly Simple, Good-For-You (but not too Good-For-You) Recipes for Real Life with some minor changes to the original recipe.
Chicken Pita Wraps Recipe
- 1 pound chicken thighs (455 gr) – boneless, skinless
- 1 can chickpeas, drained and rinsed (15.5 oz. can)
- 2 tablespoons olive oil
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon Kosher salt
- ½ teaspoon black pepper
- 4 pita breads I used whole-wheat pita
- 1 cup Tzatziki Sauce
- 1 cup fresh arugula rinsed and drained
- Handful of fresh dill chopped (optional)
- Pre-heat the oven to 425 degrees. Line a baking sheet with parchment paper.
- Pat-dry chicken with a sheet of paper towel. Transfer the chicken and chickpeas onto the baking sheet and make sure that they are on a single layer.
- Drizzle them with olive oil and sprinkle them with coriander, cumin, salt and pepper.
- Rub all sides of the chicken and chickpeas with the spices either with your clean hands or using a spatula and/or tongs (to flip the chicken).
- Roast for 15 minutes or until the chicken is fully cooked (it should register between 160-165 F degrees when a thermometer is inserted in the middle of a thigh).
- Let rest for 5 minutes. Cut chicken into strips.
- Meanwhile, if preferred, place the pita in the oven and let it warm with the residual heat for a few minutes.
- When ready to assemble, place a pita bread on a plate. Spread it with a few tablespoons of tzatziki sauce and top it off with chicken strips, a handful of crispy chickpeas, and arugula. If preferred, drizzle it with more Tzatziki sauce and garnish with fresh dill. Lightly sprinkle with salt and pepper.
- Repeat the same process for the rest of the pita bread.
- Chicken: You can use chicken breasts or rotisserie chicken instead of chicken thighs.
- Arugula & Dill: Any leafy greens and fresh herbs (i.e. fresh parsley and mint) can be used.
- Pita Bread: Storebought or homemade naan and flatbread can be a good substitute.
- Store leftovers in an airtight container separately for up to 4 days.