The first time I had a Mediterranean chicken wrap, I was blown away. Roasted chicken wrapped in a warm pita topped with garlic sauce, hummus, and pickled onions seemed like the perfect combination that I had been missing out for years. It’s still a great wrap that I often crave, but today I wanted something a little different. Taking the idea of a chicken pita wrap, I decided to make my own changes. First, marinate the chicken in a simple but tasty lemon oregano marinade. Second, substitute hummus for green goddess sauce, one of my favorites. Third, add cheese! Not exactly a traditional wrap, but these Greek chicken pita wraps has climbed its way to the top of my list of favorite lunches. 

Greek chicken pita wraps
Serves 4
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Total Time
30 min
Total Time
30 min
705 calories
49 g
113 g
37 g
47 g
8 g
477 g
943 g
5 g
0 g
26 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 705
Calories from Fat 324
% Daily Value *
Total Fat 37g
Saturated Fat 8g
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 22g
Cholesterol 113mg
Sodium 943mg
Total Carbohydrates 49g
Dietary Fiber 6g
Sugars 5g
Protein 47g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Lemon oregano chicken
  1. 1 lb chicken breast, sliced
  2. juice of 1 lemon
  3. 1/4 cup olive oil
  4. 1 garlic, minced
  5. 1 tsp fresh oregano, chopped
  6. 1 tsp fresh thyme, chopped
  7. 1/2 tsp salt
  8. 1/4 tsp black pepper
Green goddess dressing
  1. 1 1/4 cup parsley
  2. 1 1/2 cup parsley
  3. 2 tbsp tarragon
  4. 3 tbsp chives
  5. 1 garlic, chopped
  6. juice of 1 lemon
  7. 1 1/2 tbsp white wine vinegar
  8. 1/4 cup olive oil
Remaining ingredients
  1. 4 pita wraps
  2. 2 tomatoes, sliced
  3. 4 leaves romaine lettuce
  4. 1/2 cup crumbled feta
  5. 1 small cucumber, sliced
  1. Combine ingredients for chicken marinade (chicken - black pepper). Marinade for at least 8 hours or overnight.
  2. Prepare the green goddess dressing. Blend ingredients together until smooth. Season with salt and pepper. Set aside.
  3. Heat saute pan over medium-high heat. Remove chicken from marinade, discarding marinade. Cook chicken in pan until golden brown and no longer pink, about 5-7 minutes. Remove from pan and keep warm.
  4. Assemble Greek chicken pita wraps. Place lettuce, tomatoes, cucumbers on bottom half of the wrap. Top with chicken, drizzle green goddess sauce and finish with crumbled feta. Serve immediately.
Cherry on my Sundae

**Helpful tips and common mistakes

The first change I made to my usual chicken wrap is incorporating a marinade. Sure, roasted chicken is great but why not incorporate more flavor by soaking the meat in a lemon oregano marinade? The flavors are subtle but are enough to add zing to the wrap. I prefer sauteing the chicken but you can also roast or grill the meat. 

You can opt to serve this lunch with hummus or babaghanoush but I decided to drizzle some good old green goddess dressing. I first discovered this heavenly sauce at my first restaurant job. Fresh herbs blended with lemon juice and olive oil, this dressing was so good, I could eat it by itself. Everyone has their own version, adding their own herbs, but I’ve found that the majority of them are all delicious in their own way. Make extra sauce and use it as a salad dressing or dip for crudite. 

Purchase good quality pita bread and assemble your Greek chicken pita wraps! Fresh cucumber, tomatoes and lettuce add freshness to the wrap while the crumbled feta adds a bit of salty tangy goodness. This lunch was so tasty I had it 3 times in one week. Another option? Make falafel pita wraps with the same green goddess dressing for a vegetarian version!


Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles