Name: Lemon-Garlic Chicken Pitas
Prep time: 15 min
Cook time: 15 min
Total time: PT-490526H51M41S
Cuisine: Mediterranean
Ingredients: 1.5 lbs boneless, skinless chicken breasts or thighs; 2 tbsp olive oil; 3 tbsp fresh lemon juice; 1 tsp lemon zest; 3 cloves garlic, minced; 1 tsp dried oregano or Italian seasoning; Salt and black pepper, to taste; 4 pita breads (pocket or flat style); 1/2 cucumber, thinly sliced; 1 cup cherry tomatoes, halved; 1/4 red onion, thinly sliced; 1 cup lettuce or baby spinach; 1/2 cup tzatziki, hummus, or garlic-yogurt sauce

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Lemon-Garlic Chicken Pitas are my answer to a quick, fresh, and flavor-packed meal. Tender grilled chicken marinated in lemon juice, garlic, and herbs gets stuffed into warm pita bread with crisp veggies and a creamy sauce. It’s light, satisfying, and full of bright Mediterranean flavor—perfect for lunch, dinner, or a meal on the go.

Why You’ll Love This Recipe

I love this recipe because it’s easy to prep and incredibly versatile. The lemon-garlic marinade gives the chicken a vibrant, zesty kick, while the soft pita and crunchy toppings create a balanced and delicious bite every time. Whether I’m serving it with tzatziki, hummus, or a drizzle of tahini, it always feels fresh and nourishing without being heavy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts or thighs
Olive oil
Fresh lemon juice and zest
Garlic, minced
Dried oregano or Italian seasoning
Salt and black pepper
Pita bread (pocket or flat style)
Cucumber, thinly sliced
Cherry tomatoes, halved
Red onion, thinly sliced
Lettuce or baby spinach
Sauce of choice: tzatziki, hummus, or garlic-yogurt sauce

Directions

I whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper to create the marinade.
I add the chicken and let it marinate for at least 30 minutes (or up to 4 hours for more flavor).
I grill or pan-sear the chicken over medium-high heat until cooked through, about 5–7 minutes per side. Then I let it rest and slice it thinly.
I warm the pita bread slightly to make it soft and pliable.
I fill each pita with sliced chicken, cucumbers, tomatoes, onions, and greens.
I drizzle with my favorite sauce and serve immediately.

Servings and timing

This recipe makes 4 servings and takes about 35 minutes, including marinating and cooking time. It’s great for quick lunches or easy weeknight dinners.

Variations

I swap the pita for naan or lavash for a different wrap style.
I use grilled shrimp or falafel instead of chicken.
I add crumbled feta or olives for extra Mediterranean flavor.
I toss the chicken in a spicy harissa or chili-lime marinade for a kick.
I serve everything deconstructed as a salad or grain bowl instead of wrapped.

storage/reheating

I store the cooked chicken separately from the toppings and pita. It keeps well in the fridge for up to 4 days. I reheat the chicken gently in a skillet or microwave before assembling fresh pitas. The pitas can be kept at room temp or lightly warmed when ready to eat.

FAQs

Can I make the chicken ahead of time?

Yes, I often cook the chicken in advance and refrigerate it. It makes assembly super fast when I need a quick meal.

What kind of sauce goes best?

I love using tzatziki or a simple garlic yogurt sauce. Hummus or tahini also work really well depending on the flavor I want.

Can I bake the chicken instead?

Yes, I bake the marinated chicken at 400°F (200°C) for about 20–25 minutes or until fully cooked, then slice.

What’s the best pita to use?

I like using pocket pitas if I want to stuff everything inside, or soft flatbreads if I’m wrapping it like a sandwich.

Can I freeze the chicken?

Yes, I freeze the cooked and sliced chicken in airtight containers for up to 2 months. It’s great to have on hand for quick lunches.

Conclusion

Lemon-Garlic Chicken Pitas are one of my favorite easy meals—bright, fresh, and bursting with flavor. With tender marinated chicken, crisp veggies, and warm pita bread, every bite is satisfying and full of texture. Whether I’m making them for a fast weeknight dinner or meal prepping for lunches, this recipe always delivers.