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Easy Roasted Chicken Pita Wraps with Homemade Tzatziki

Easy Roasted Chicken Pita Wraps with Homemade Tzatziki

Roasted lemon-garlic chicken, fresh vegetables, feta, and creamy homemade tzatziki are tucked into warm pita breads for a flavorful Mediterranean-style dinner.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Roasted Chicken
  • 1 1/2 lb Boneless, skinless chicken thighs or breasts
  • 2 tablespoons Olive oil
  • 2 tablespoons Fresh lemon juice
  • 3 cloves Garlic cloves, minced
  • 1 teaspoon Dried oregano
  • 1 teaspoon Paprika
  • 1/2 teaspoon Ground cumin
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon Freshly ground black pepper
Homemade Tzatziki
  • 1 cup Plain Greek yogurt, preferably full-fat
  • 1/2 medium English cucumber, grated
  • 1 tablespoon Fresh lemon juice
  • 1 tablespoon Extra-virgin olive oil
  • 1 clove Small garlic clove, finely grated or minced
  • 1 tablespoon Fresh dill, chopped
  • 1/4 teaspoon Kosher salt
  • 1 pinch Black pepper
For Serving
  • 4 pitas Large pita breads
  • 2 cups Shredded romaine or other lettuce
  • 1 tomato Medium tomato, diced
  • 1/2 onion Small red onion, thinly sliced
  • 1/2 cup Crumbled feta cheese, optional
  • as needed Lemon wedges
  • as needed Fresh parsley or dill, chopped, optional

Method
 

Step-by-Step
  1. Heat the oven to 425°F and line a rimmed baking sheet with foil or parchment. Combine the olive oil, lemon juice, minced garlic, oregano, paprika, cumin, kosher salt, and black pepper in a bowl, then coat the chicken thoroughly.
  2. Marinate the coated chicken for 15 to 30 minutes if time allows, or refrigerate it for up to 4 hours for deeper flavor. Arrange the chicken in a single layer on the prepared baking sheet.
  3. Roast the chicken until browned and the thickest part reaches 165°F. This usually takes about 20 to 25 minutes for thighs or 18 to 22 minutes for thinner breasts.
  4. Remove the chicken from the oven and let it rest for 5 minutes so the juices settle. Slice it thinly or chop it into bite-size pieces for filling the pitas.
  5. Grate the cucumber and squeeze it very dry in a clean kitchen towel or several layers of paper towel. Stir it into the Greek yogurt with lemon juice, extra-virgin olive oil, garlic, dill, salt, and black pepper, then chill for at least 15 minutes if possible.
  6. Warm the pitas briefly in a dry skillet, oven, or microwave until flexible and fragrant. Fill each pita with lettuce, roasted chicken, tomato, red onion, tzatziki, and feta, then serve with lemon wedges and optional parsley or dill.

Notes

Chicken thighs are more forgiving and stay juicier than breasts, but either cut works. Use an instant-read thermometer and cook to 165°F. Drain the cucumber especially well so the tzatziki stays thick. Store chicken, tzatziki, and vegetables separately in the refrigerator and assemble pitas just before eating.