Ingredients:
For the Chicken:
2 large boneless, skinless chicken breasts
2 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon paprika
Salt and black pepper, to taste
For the Feta Sauce:
1/2 cup crumbled feta cheese
1/2 cup plain Greek yogurt
1 tablespoon lemon juice
1 tablespoon olive oil
1 clove garlic, minced
1 tablespoon chopped fresh dill or parsley
Salt and pepper, to taste
For the Wraps:
4 warm pita breads
1 cup shredded lettuce
1 cup diced cucumber
1 cup diced tomato
1/4 cup thinly sliced red onion
Optional: Kalamata olives, sliced
Directions:
In a bowl, combine olive oil, lemon juice, oregano, garlic powder, paprika, salt, and pepper. Add chicken and toss to coat. Marinate for at least 20 minutes.
While chicken marinates, prepare the feta sauce: In a blender or food processor, combine feta, Greek yogurt, lemon juice, olive oil, garlic, dill (or parsley), and a pinch of salt and pepper. Blend until smooth and creamy. Chill until ready to use.
Grill or pan-cook chicken over medium heat for 6–7 minutes per side, or until fully cooked. Let rest for a few minutes, then slice into strips.
Warm pita breads and layer with lettuce, cucumber, tomato, red onion, and sliced chicken. Drizzle generously with feta sauce and add olives if desired.
Fold the wraps and serve warm with lemon wedges or extra sauce on the side.
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes
Kcal: 450 kcal | Servings: 4 wraps