Chicken Pitas With Homemade Yogurt Sauce
Make these incredible chicken pita wraps for a hearty dinner with lots of flavor and a deliciously creamy homemade yogurt sauce!
Servings: 4
Ingredients
For the light yogurt sauce:
- 1 cup Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
For the pitas:
- 1 tablespoon olive oil
- 2 chicken breasts, thinly sliced
- Salt and pepper to taste
- 1 onion, thinly sliced
- 2 garlic cloves, minced
- 4 pita breads
- Cilantro, chopped (optional)
Instructions
- In a small bowl, mix together all the ingredients for the yogurt sauce. Set aside.1 cup Greek yogurt, 1 tablespoon lemon juice, 1 tablespoon olive oil, 1 teaspoon dried oregano, Salt and pepper to taste
- Heat the olive oil in a skillet over medium heat. Add the sliced chicken breasts and cook until they are browned and cooked through, about 5-6 minutes per side. Season with salt and pepper to taste.1 tablespoon olive oil, 2 chicken breasts, thinly sliced, Salt and pepper to taste
- Remove the cooked chicken from the skillet and set aside on a plate lined with paper towels. In the same skillet, add the sliced onion and minced garlic. Cook until the onions are soft and translucent, about 3-4 minutes.1 onion, thinly sliced, 2 garlic cloves, minced
- Warm the pita breads in a toaster or oven until they are soft and pliable.4 pita breads
- To assemble the pitas, spread a generous amount of the yogurt sauce on each pita bread. Top with the cooked chicken, sautéed onions, and garnish with fresh cilantro (if desired).Cilantro, chopped
Notes
- Use pre-sliced chicken and/or onion to reduce prep time.
- Minced garlic from a jar is a quick substitute for fresh garlic.
- Heat all the pita bread at once by wrapping them in foil and placing them in a warm oven (200°F).
- Add a dash of smoked paprika or cumin to the chicken while cooking for a different flavor profile.
- Store leftover chicken, onions, and yogurt sauce separately in airtight containers in the fridge for up to 3 days.
- To reheat, warm the chicken and onions in a skillet or microwave. Warm the pitas as well. Stir the sauce before serving
- You can freeze the cooked chicken and onions in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating. The sauce does not freeze well.
Additional serving suggestions:
- Serve with additional toppings shredded lettuce, sliced cucumber, cherry tomatoes, or crumbled feta.
- Serve the filling in lettuce wraps or on a bed of quinoa for a low-carb option.
- If desired, add minced garlic, chopped cucumber, or a pinch of dill to the sauce.
- Pair the pitas with a light side salad or roasted veggies for a balanced meal.
- Slice the pitas into halves or quarters and serve as handheld appetizers.
Ideas for using leftovers:
- Chop leftover chicken and mix it with the yogurt sauce, diced cucumbers, and tomatoes. Use as a filling for wraps or lettuce cups.
- Top the pita bread with leftover chicken and onions, plus shredded cheese and diced veggies, then bake until the cheese melts.
- Layer the leftover chicken, onions, and sauce over cooked rice or quinoa in a bowl for a quick meal.
Nutrition
Calories: 391kcal | Carbohydrates: 37g | Protein: 35g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 75mg | Sodium: 451mg | Potassium: 612mg | Fiber: 2g | Sugar: 3g | Vitamin A: 45IU | Vitamin C: 5mg | Calcium: 127mg | Iron: 2mg
