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chicken pita wraps in a container from the top view
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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.
Course Dinner
Cuisine Mediterranean
Diet Halal
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 521kcal
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 breads I used whole-wheat pita
  • 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