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chicken pita wraps in a container from the top view
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5 from 11 votes

Chicken Pita Wraps Recipe

These Chicken Pita Wraps is an easy weeknight meal that is made by roasting chicken with chickpeas on a sheet pan then serving it on pita bread that is smeared with homemade tzatziki sauce.
Prep Time10 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dinner
Cuisine: Mediterranean
Diet: Halal
Servings: 4 servings
Author: Aysegul Sanford

Ingredients

  • 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 bread
  • 1 cup Tzatziki Sauce
  • 1 cup fresh arugula rinsed and drained
  • Handful of fresh dill chopped (optional)

Instructions

  • 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.
  • Serve.

Video

Notes

  • 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.

Nutrition

Calories: 521kcal | Carbohydrates: 50g | Protein: 34g | Fat: 21g | Saturated Fat: 4g | Cholesterol: 115mg | Sodium: 1520mg | Potassium: 517mg | Fiber: 6g | Sugar: 1g | Vitamin A: 192IU | Calcium: 165mg | Iron: 4mg

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