Ingredients

Marinade

• 2 boneless skinless chicken breasts cut in half lengthwise 1 1/4 -1 1/2 lbs
• 1/3 cup extra virgin olive oil
• 1 lemon juiced
• 3 cloves garlic minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon kosher salt
• 1/4 teaspoon fresh cracked black pepper
• pinch red pepper flakes

Yogurt Sauce

• 1/2 cup Greek Yogurt
• 1/2 lemon juiced
• 1/2 tablespoon olive oil
• 2 cloves garlic minced
• 1/4 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper
• 2 pinches crushed red pepper

Wrap

• Pita bread warmed
• Romaine chopped
• Cucumber slices
• Grape tomatoes halved
• Feta cheese
• Red onions thinly sliced

Instructions

• In a large Ziploc bag, add the olive oil, lemon juice, minced garlic, ground cumin, ground coriander, smoked paprika, ground turmeric, ground cinnamon, salt, fresh ground black pepper, and red pepper flakes; shake to combine. Add chicken and marinate for 2-3 hours in the refrigerator.
• Preheat the gas grill to 350 degrees. Cook chicken breasts for 5-7 minutes on each side; they are done when they reach an internal temperate of 160-165 degrees Fahrenheit. Remove from grill, cover loosely with an aluminum foil tent and let rest for 10-15 minutes.
• In a small bowl, whisk together the yogurt, lemon juice, olive oil, garlic, salt, pepper, and crushed red pepper.
• Slice the chicken into small bite-size pieces. In warm pita bread, layer chicken, romaine, cucumber, tomatoes, feta cheese, red onions, and yogurt sauce. If desired, garnish with fresh parsley.

Notes

• Boneless skinless chicken breasts or boneless skinless chicken thighs work equally well for this recipe.  Of course, thighs will cook a little slower, so you will need to increase the cooking time by several minutes.
• Marinating for about 2-3 hours is optimum for fabulous flavor without the acid from the lemons changing the consistency or texture of the chicken.
• For best results, warm your pita bread by wrapping it in aluminum foil and placing it in a 350 degrees oven for about 10 minutes.  Likewise, you can heat it unwrapped on a microwave-safe plate in the microwave for about 15 seconds.
• Are you watching your carbs?  Skip the pita bread and serve it as a salad.
• Tzatziki sauce or tahini sauce can be substituted for the yogurt sauce.
• Serve this recipe promptly.  Chicken dries out when reheated, warmed too long, or cut too far in advance, so plan accordingly.
• The yogurt sauce can be made up to two days in advance and stored in the fridge.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

1. Calories: 278kcal | Carbohydrates: 7g | Protein: 16g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 0.01g | Cholesterol: 37mg | Sodium: 515mg | Potassium: 353mg | Fiber: 2g | Sugar: 2g | Vitamin A: 296IU | Vitamin C: 24mg | Calcium: 61mg | Iron: 1mg