Print

Chicken Pita Wraps with Chickpeas and Tzatziki Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 6 reviews

These Chicken Pita Wraps are a quick and flavorful meal perfect for lunch or dinner. Featuring juicy roasted chicken thighs, crispy chickpeas, fresh arugula, and creamy tzatziki sauce, all wrapped in warm pita bread, this recipe balances Mediterranean-inspired spices with a healthy twist. Ready in just 30 minutes, it offers a delicious way to enjoy a wholesome and satisfying hand-held meal.

Ingredients

Chicken and Chickpeas

  • 1 pound boneless, skinless chicken thighs (455 grams)
  • 1 can chickpeas, drained and rinsed (15.5 oz.)
  • 2 tablespoons olive oil
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper

Wrap Components

  • 4 pita bread
  • 1 cup tzatziki sauce
  • 1 cup fresh arugula, rinsed and drained
  • Handful of fresh dill, chopped (optional)

Instructions

  1. Preheat the oven: Set your oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper to prevent sticking and ease cleanup.
  2. Prepare chicken and chickpeas: Pat dry the chicken thighs with a paper towel to remove excess moisture. Spread the chicken and chickpeas evenly in a single layer on the lined baking sheet.
  3. Season: Drizzle the olive oil over the chicken and chickpeas, then sprinkle ground coriander, cumin, kosher salt, and black pepper evenly.
  4. Coat thoroughly: Use clean hands or kitchen tools (like a spatula or tongs) to rub and flip the chicken and chickpeas, ensuring all sides are well coated with the spices and oil.
  5. Roast: Place the baking sheet in the oven and roast for about 15 minutes, or until chicken reaches an internal temperature of 160-165°F and is fully cooked.
  6. Rest and slice: Remove the chicken from the oven and let it rest for 5 minutes to retain juices. After resting, cut the chicken into strips.
  7. Warm pita: While the chicken rests, if you prefer, warm the pita breads in the residual oven heat for a few minutes to soften and enhance flavor.
  8. Assemble wraps: Lay a pita bread flat on a plate. Spread a few tablespoons of tzatziki sauce over the pita, then top with chicken strips, crispy chickpeas, and fresh arugula. For extra flavor, drizzle additional tzatziki sauce and garnish with chopped fresh dill. Lightly season with salt and pepper if desired.
  9. Repeat assembly: Assemble the remaining pita wraps using the same method to serve all four portions.
  10. Serve and enjoy: Serve these delicious chicken pita wraps immediately while warm, perfect for a wholesome and quick Mediterranean-inspired meal.

Notes

  • Ensure the chicken is cooked to an internal temperature of 165°F for safety and optimal juiciness.
  • You can substitute chicken thighs with chicken breasts if preferred, adjusting cooking time accordingly.
  • For a spicier version, add a pinch of cayenne pepper or chili flakes to the seasoning mix.
  • Tzatziki sauce can be homemade or store-bought; feel free to enhance it with extra garlic or lemon juice for more tang.
  • Chickpeas add a nice crunchy texture; if you want them crispier, roast them separately for a few extra minutes.
  • Use whole wheat or gluten-free pita bread to accommodate dietary preferences.
  • Leftovers can be stored in the refrigerator for up to 2 days; reheat chicken and chickpeas before assembling fresh pitas.

Find it online: https://bitezly.com/chicken-pita-wraps-with-chickpeas-and-tzatziki-recipe/