Our pita wrap combines lean grilled chicken with plenty of fresh veggies. This recipe is fairly simple: Grill the chicken, make the basic yogurt sauce, assemble and enjoy.
Active time: 30 minutes | Total time: 1 hour 30 minutes
Mediterranean Chicken Pita
Ingredients
For the grilled chicken
- 2 tbsp olive oil
- 1/2 medium lemon, juiced
- 1 clove garlic, minced
- 3/4 tsp dried oregano
- 1/2 tsp dried thyme
- 1/8 tsp salt
- 1/8 tsp freshly ground black pepper
- 1 lb (455 g) boneless, skinless chicken breasts
For the yogurt sauce
- 1/2 cup 0% plain Greek yogurt
- 1/4 English cucumber, grated, water squeezed out
- 1 small garlic clove, minced
For the toppings
- 4 Greek pita flat breads
- 2 Roma tomatoes, sliced
- 3/4 English cucumber, thinly sliced
- 1/2 medium red onion, minced, if desired
Directions
In a bowl, whisk together the olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper. Add the chicken breasts and toss to coat evenly. Cover and marinate for at least 1 hour, or up to 8 hours, before grilling.
Meanwhile, make the yogurt sauce: In a small bowl, combine the yogurt, cucumber, and garlic and stir until well mixed. Refrigerate until ready to serve.
Heat a grill pan over medium heat. Grill the chicken for 12–15 minutes, turning once, or until cooked through and the internal temperature reaches 165°F (74°C). Alternatively, grill the chicken on an outdoor grill over medium heat.
Transfer the chicken to a cutting board and let rest for 5 minutes before slicing into large pieces. While the chicken rests, lightly toast the pita bread.
To assemble, fill each pita with 1/2 chicken breast, 3 tbsp yogurt sauce, 1/2 tomato, and 2–3 slices of cucumber. Top with red onion, if desired, and serve.
Serves: 4 | Serving Size: 1 pita wrap + 3 tbsp yogurt sauce
Nutrition (per serving): Calories: 461; Total Fat: 14g; Saturated Fat: 3g; Monounsaturated Fat: 7g; Polyunsaturated Fat: 3g; Cholesterol: 84mg; Sodium: 638mg; Carbohydrate: 48g; Dietary Fiber: 3g; Sugar: 7g; Protein: 36g
Nutrition Bonus: Potassium: 708mg; Iron: 19%; Vitamin A: 8%; Vitamin C: 16%; Calcium: 20%
Originally published September 2019; Updated March 2026
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