Greek Grilled Lemon Chicken Pita Wraps with Dill Yogurt Feta Sauce

These Greek-inspired chicken pita wraps combine juicy lemon-garlic chicken, crunchy vegetables, and a creamy dill yogurt feta sauce. Wrapped in warm pita bread, they make a satisfying lunch or an easy family dinner.

Recipe Overview

• Prep time: 20 minutes
• Marinating time: 30 minutes
• Cook time: 15 minutes
• Total time: Approximately 1 hour 5 minutes
• Servings: 4 wraps

Ingredients

For the Lemon Chicken

• 1½ pounds (680 g) boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon finely grated lemon zest
• 3 garlic cloves, minced
• 2 teaspoons dried oregano
• 1 teaspoon paprika
• ½ teaspoon ground cumin, optional
• ¾ teaspoon salt
• ½ teaspoon black pepper

For the Dill Yogurt Feta Sauce

• ¾ cup plain Greek yogurt
• ⅓ cup crumbled feta cheese, approximately 50 g
• 2 tablespoons finely chopped fresh dill
• 1 tablespoon fresh lemon juice
• 1 small garlic clove, finely minced
• 1 teaspoon olive oil
• 1–2 tablespoons water, as needed
• Black pepper, to taste
• Salt, only if needed

For Assembling

• 4 medium Greek-style pita breads or soft flatbreads
• 2 cups shredded romaine lettuce
• 1 cup cherry tomatoes, halved
• 1 cup thinly sliced cucumber
• ¼ small red onion, thinly sliced, optional
• Fresh dill, for garnish
• Lemon wedges, for serving

Instructions

1. Prepare the Chicken

Slice thick chicken breasts horizontally into even cutlets, approximately ½–¾ inch thick. Keeping the pieces similar in thickness helps them cook evenly.

2. Marinate

In a bowl, whisk together the olive oil, lemon juice, lemon zest, garlic, oregano, paprika, optional cumin, salt, and pepper.

Add the chicken and turn to coat thoroughly. Cover and refrigerate for 30 minutes to 4 hours.

3. Make the Dill Yogurt Feta Sauce

Combine the Greek yogurt, crumbled feta, dill, lemon juice, garlic, and olive oil in a bowl.

Mash the feta with a fork for a slightly chunky sauce, or blend briefly for a smoother consistency. Stir in water, a little at a time, until the sauce is easy to spread.

Season with black pepper. Taste before adding salt because feta is already salty. Cover and refrigerate while you prepare the remaining ingredients.

4. Prepare the Vegetables

Shred the lettuce, halve the tomatoes, and thinly slice the cucumber and optional onion.

Pat the lettuce and cucumber dry to prevent the wraps from becoming soggy.

5. Grill the Chicken

Preheat a grill or grill pan over medium-high heat. Lightly oil the cooking surface.

Lift the chicken from the marinade, letting excess drip off. Discard the remaining marinade.

Grill for approximately 5–7 minutes per side, depending on thickness, until the thickest part reaches 165°F (74°C) on a food thermometer.

Transfer to a clean plate and let rest for 5 minutes, then slice into strips.

6. Warm the Pita

Warm the pita breads in a dry skillet for approximately 30–60 seconds per side, until soft and flexible.

For light grill marks, place them briefly on the grill, watching carefully to prevent burning.

7. Assemble the Wraps

Spread some dill yogurt feta sauce over each warm pita.

Divide the lettuce, tomatoes, cucumber, optional onion, and sliced chicken evenly among the four breads. Spoon over the remaining sauce and garnish with fresh dill.

Fold the pita around the filling. Wrap the lower half in baking paper if desired to make it easier to hold.

8. Serve

Serve immediately with lemon wedges and any extra vegetables on the side.

Stovetop and Oven Options

Stovetop: Heat a lightly oiled skillet over medium-high heat. Cook the chicken cutlets for approximately 5–7 minutes per side, adjusting the heat if they brown too quickly.

Oven: Place the marinated cutlets on a lined baking tray. Bake at 425°F (220°C) for approximately 15–20 minutes, depending on thickness.

For either method, check that the chicken reaches 165°F (74°C) in the thickest part.

Tips for the Best Wraps

• Use fresh lemon zest. It adds lemon flavour without making the marinade overly acidic.
• Keep the cutlets even. Thin edges can dry out before thicker sections finish cooking.
• Rest before slicing. A short rest helps keep the chicken juicy.
• Warm the bread just before assembling. Warm pita folds more easily.
• Add sauce gradually. Too much can make the bread difficult to hold.
• Choose soft Greek-style pita. It works especially well for folding around the filling shown in the photo.

Easy Variations

Chicken thighs: Use boneless, skinless thighs instead of breasts. Cooking time may be longer; check the internal temperature.

Spicy wraps: Add ¼–½ teaspoon chilli flakes to the marinade.

Vegetarian version: Replace the chicken with grilled firm tofu or roasted chickpeas.

Bowl version: Serve the chicken, vegetables, and sauce over cooked rice or couscous instead of pita.

What to Serve with These Wraps

• Greek-style tomato and cucumber salad
• Roasted potato wedges
• Hummus and vegetable sticks
• Lemon rice
• Grilled vegetables

Storage and Meal Prep

Store the cooked chicken, sauce, vegetables, and pita separately for the best texture.

• Cooked chicken: Refrigerate in an airtight container for up to 3–4 days.
• Yogurt feta sauce: Refrigerate for up to 3 days.
• Prepared vegetables: Refrigerate and use within 2–3 days for the best texture.
• Assembled wraps: Best eaten immediately.

Reheat the chicken gently in a skillet with a splash of water, or microwave in short intervals until thoroughly hot. Warm the pita separately, then add the cold vegetables and sauce.

Estimated Nutrition per Serving

Per wrap, based on four servings and using all the sauce. Values vary with pita size, ingredient brands, and the amount of marinade retained.

Frequently Asked Questions

Can I make the sauce ahead of time?

Yes. Prepare it up to a day ahead and refrigerate in a covered container. Stir before serving and add a teaspoon of water if it has thickened.

Can I use dried dill?

Yes. Start with 2 teaspoons dried dill in place of the 2 tablespoons fresh dill. Let the sauce rest in the refrigerator before tasting and adjusting.

Can I leave out the feta?

Yes. The sauce will be milder and less salty. Add a little extra yogurt to adjust the quantity, then season to taste.

Can I marinate the chicken overnight?

For this lemon-based marinade, 30 minutes to 4 hours is preferable. Longer marinating can affect the surface texture of the chicken.

What if my pita tears when folding?

Warm it first and avoid overfilling. If your pita is a pocket-style bread, cut it open and fill the pocket instead of folding it.