Ingredients
- For the Grilled Chicken:
- 1 lb boneless, skinless chicken thighs (or substitute chicken breasts that have been butterflied and pounded to 1/2-inch thickness)
- 1/2 cup vinegar-based salad dressing (of your choice)
- Kosher salt and freshly cracked black pepper (to taste)
- To Serve:
- 4 pitas (or naan or your choice of flatbread)
- 1/2 English cucumber (chopped)
- 1 pint cherry tomatoes (halved)
- 1 cup arugula
- 1/2 cup red onion pickles (or use plain sliced red onion and/or pickled banana pepper slices)
- 1 ripe avocado (cubed)
- 1/2 cup tzatziki (homemade or store-bought)
- 4 oz crumbled feta cheese
Instructions
- Season the chicken thighs with salt and pepper, then place them in a shallow dish. Pour the vinegar-based salad dressing over the chicken and marinate for 15 minutes to 1 hour.
- Grill the marinated chicken thighs until they reach an internal temperature of 165°F.
- Allow the cooked chicken to rest, tented with foil, for 10 minutes. Meanwhile, warm the pitas.
- Chop the rested chicken into bite-sized pieces.
- Assemble the pita wraps: Spread 2 tablespoons of tzatziki on each pita. Divide the remaining ingredients (cucumber, tomatoes, arugula, red onion, avocado, and feta) among the pitas, adding more or less of each according to your preferences.
- Serve and enjoy your delicious pita wraps!
Notes
- For a spicier kick, add some pickled jalapeños or fresh chili slices to the wraps.
- If you don’t have tzatziki, you can substitute it with hummus for a different flavor.
- Make sure to rest the chicken before slicing to retain its juiciness.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Main Dish
- Method: Grilled
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 665 kcal
- Sugar: 7g
- Sodium: 900mg
- Fat: 35g
- Saturated Fat: 6g
- Unsaturated Fat: 28g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 9g
- Protein: 43g
- Cholesterol: 95mg
