Grilled Lemon Oregano Chicken Pita Wraps
Juicy grilled chicken breast marinated in lemon and oregano, tucked into warm pita with a cool cucumber tomato salad and a spoon of yogurt. Bright, fresh, and high in protein.
- Total
- 46 min
- Prep 20 · Cook 21 · Rest 5
- Serves
- 1
- Difficulty
- Easy
You'll practice: Marinating · Grilling
- Savory
- Mediterranean
- Barbecue
Instructions
-
Zest one lemon into a small bowl, then squeeze both lemons and add 2 tbsp of the juice (save the rest). Whisk in 2 tbsp olive oil, the oregano, 1 tsp salt and the black pepper. Add the chicken breast and turn to coat. Let it sit while you prepare everything else.
~10 min
Acid and salt in the marinade begin breaking down surface proteins, helping the chicken hold moisture and absorb flavor.
Marinating Even 15-30 minutes of acid, oil and salt seasons the surface and helps the chicken stay juicy. Don't marinate too long in strong acid or the texture turns mushy.
-
Cut the cucumber and tomatoes into 1.5 cm chunks and put them in a large bowl. Add the remaining 1 tbsp lemon juice, 1 tbsp olive oil, 1/4 tsp salt and a pinch of black pepper. Toss and set aside.
~6 min
Salting the vegetables early draws out their juices, which then mix with lemon and oil to make a built-in dressing.
-
Light the barbecue and let it come to a medium-hot fire, around 200°C, with the grill bars clean and lightly oiled.
~8 min
-
Grill the chicken breast over direct heat for 5 to 6 minutes per side, turning once, until well browned and the thickest part reaches 74°C. Move it to a cooler edge if it colours too fast.
~12 min
Cooking to 74°C kills bacteria, and turning once over direct heat builds browned, flavorful edges without drying the meat.
Grill the chicken in a single layer with space between the pieces; crowding steams the meat and you lose the browned edges that make these wraps taste grilled.
Grilling Keep the grill medium-hot and leave space between pieces so they brown rather than steam. Turn once and use a thermometer to hit 74°C without overcooking.
-
Move the chicken to a board and rest it for 5 minutes, then slice it across the grain into 1 cm strips.
~5 min
Resting lets juices redistribute through the meat so they stay in the slices instead of running out onto the board.
-
While step 5 rests
While the chicken rests, lay the pita on the grill for about 40 seconds per side, just until soft and lightly marked.
~2 min
Brief grilling warms and softens the pita so it folds without cracking.
If your pita is stiff, a quick 40 seconds per side over the coals softens it enough to fold without cracking.
Grilling Keep the grill medium-hot and leave space between pieces so they brown rather than steam. Turn once and use a thermometer to hit 74°C without overcooking.
-
Spread the yogurt over the warm pita, pile on the sliced chicken, then spoon over the cucumber and tomatoes with their juices. Fold and serve.
~3 min