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.
Ingredients
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:
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:
Quick lunch or easy dinner: Serve this chickpea and chicken tzatziki wrap with a green salad such as my Avocado Quinoa Salad, Bibb Lettuce Salad, No Sugar Coleslaw, or any of my Spring Salad Recipes with some sparkling water or a crisp glass of wine. Complete Mediterranean spread: Make these the centerpiece of your table, alongside fresh mezze salads including Mediterranean Style Hummus, Turkish Tabbouleh, Muhammara (Mediterranean Red Pepper Sauce), and more pita. Picnics and BBQs: Bring a platter of these chicken pita sandwiches to your next outdoor party during the summer months. I sometimes cut them in half so there is more to go around. Serve it with dishes made with seasonal fresh vegetables such as baked asparagus, roasted portobello mushrooms, or even baked breaded eggplant.
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.
Expert Tips
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.
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.
