Greek Chicken Power Pita Wraps
Nutrition per serving
Ingredients
- 400g chicken breast, cut into strips
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 2 garlic cloves, minced
- 1 tsp dried oregano
- 4 small whole-wheat pitas
- 150g plain Greek yogurt
- 1/2 cucumber, grated and squeezed dry
- 1 tomato, diced
- 1/2 red onion, thinly sliced
- 1 handful shredded lettuce
- 50g feta cheese, crumbled
- Salt and black pepper, to taste
Instructions
1. Toss the chicken strips with the olive oil, lemon juice, half the garlic, the oregano, salt and pepper; rest 10 minutes.
2. Sear the chicken in a hot grill pan 6-8 minutes until charred at the edges and cooked through.
3. Stir the Greek yogurt with the grated cucumber and remaining garlic plus a pinch of salt to make a quick tzatziki.
4. Warm the pitas in a dry pan for 30 seconds per side until soft and pliable.
5. Fill each pita with the hot chicken, tomato, red onion, lettuce and crumbled feta.
6. Drizzle generously with tzatziki, fold into wraps and serve warm.
This is the wrap I make when someone asks me how to actually hit 60 grams of protein at lunch. Lemon-and-oregano grilled chicken strips, a proper homemade tzatziki, and warm whole-wheat pitas do all the work — it eats like Greek street food but lands like a serious protein bomb. Crumbled feta, fresh tomato and red onion keep it bright, and every bite genuinely fills you up. Sixty grams of protein, 730 calories, zero sad-diet energy.
