Juicy, smoky grilled chicken tucked into warm pita with crisp lettuce, tomatoes, red onion, fresh herbs, and a creamy garlic-herb sauce. Perfect for lunch, dinner, or meal prep.
Ingredients
For the chicken
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1½ lb (680 g) boneless, skinless chicken thighs or breasts
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2 tbsp olive oil
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2 tbsp lemon juice
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3 garlic cloves, minced
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1 tsp paprika
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1 tsp ground cumin
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½ tsp dried oregano
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½ tsp salt
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½ tsp black pepper
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¼ tsp chili flakes or cayenne, optional
For the garlic-herb sauce
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½ cup Greek yogurt
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2 tbsp mayonnaise
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1 garlic clove, finely grated
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1 tbsp lemon juice
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1 tbsp chopped parsley
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1 tbsp chopped cilantro or dill
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Salt and black pepper, to taste
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1–2 tbsp water, if needed for thinning
For the pita
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4 large pita breads
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2 cups shredded lettuce
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2 tomatoes, sliced
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½ red onion, thinly sliced
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Fresh parsley or cilantro
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Optional: cucumber, pickles, feta, or olives
Instructions
1. Marinate the chicken
Combine olive oil, lemon juice, garlic, paprika, cumin, oregano, salt, pepper, and chili flakes.
Coat the chicken thoroughly. Cover and refrigerate for 30 minutes to 4 hours. Avoid marinating chicken in lemon juice for much longer, as the texture can become mushy.
2. Make the sauce
Mix yogurt, mayonnaise, garlic, lemon juice, herbs, salt, and pepper. Add a little water until you reach a smooth, drizzleable consistency.
Refrigerate until ready to serve.
3. Grill the chicken
Preheat a grill or heavy skillet over medium-high heat.
Cook chicken until nicely charred on the outside and cooked through. The safe internal temperature for chicken is 165°F (74°C) at the thickest part.
Rest for 5–10 minutes, then slice thinly.
4. Warm the pita
Warm each pita on a dry skillet for about 20–30 seconds per side. This makes it softer and easier to fold.
5. Assemble
Layer:
Pita → lettuce → sliced chicken → tomato → red onion → garlic-herb sauce → fresh herbs
Fold or roll and serve immediately.
Extra Flavor Tip
For a restaurant-style finish, put the sliced chicken back into the hot skillet for 1–2 minutes after slicing. The edges become beautifully browned and slightly crispy.
Nut & Allergy Information
Naturally nut-free: This recipe contains no peanuts or tree nuts in its basic form.
However, if you have a nut allergy, check the labels of:
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Pita bread
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Mayonnaise
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Greek yogurt
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Pickles/olives
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Packaged seasonings
Cross-contact can occur during manufacturing. This recipe also contains dairy and egg if using Greek yogurt and mayonnaise.
For a dairy-free version, use a dairy-free yogurt. For an egg-free version, use egg-free mayonnaise.
Approximate Nutrition
Per pita, assuming 4 servings and standard ingredients:
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Calories: ~600–700 kcal
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Protein: ~40–50 g
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Carbohydrates: ~45–55 g
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Fat: ~25–30 g
Actual values vary considerably depending on the pita, chicken cut, sauce quantity, and mayonnaise used.
Q&A
Q: Can I use chicken breast instead of thighs?
Yes. Chicken breast works well but can dry out more easily. Don’t overcook it, and let it rest before slicing.
Q: Can I make this ahead of time?
Absolutely. Store cooked chicken, vegetables, sauce, and pita separately in the refrigerator. Assemble just before eating.
Q: How long does the cooked chicken keep?
Refrigerate promptly in an airtight container and use within 3–4 days.
Q: Can I make it spicy?
Yes! Add cayenne, chili flakes, hot sauce, or sliced jalapeños.
Q: What can I use instead of pita?
Flatbread, naan, tortillas, or lettuce wraps all work.
Q: Can I add cheese?
Definitely. Feta is especially good with the lemony garlic-herb flavors.
Q: Is this good for meal prep?
Yes. Keep the sauce and vegetables separate from the chicken and bread. Reheat the chicken and assemble when ready.
Q: What makes the chicken extra juicy?
Using chicken thighs, not overcooking, and allowing the cooked meat to rest before slicing are the biggest factors.