Homemade Greek Chicken Pita For the Win!
Greek food is one of my culinary loves in life. The ingredients are always super fresh & flavorful, centered around bright citrus & dazzling herbs – a few of my all-time favorite things! The Naughty Greek is one of my favorite Greek cafes here in the Twin Cities. They make a killer chicken souvlaki & Greek fries, but the best part is you can order a souvlaki gyro with the fries tucked right inside of it. It’s seriously the best combination of bright flavor & crispy texture, taking the idea of a cafe-style Greek pita to the next delicious level.
Inspired by The Naughty Greek’s epic gyros, I set out to make an at-home version – Greek chicken pita with fries. They are seriously gooooood. This Greek chicken pita recipe has 3 different components: a lemony roasted-then-broiled chicken thighs, oven-roasted Greek fries, & a homemade tzatziki-ish herbed yogurt drizzle to bring everything together. When combined with a few other fresh veggies, they create the absolute best chicken pita wrap!
This Greek chicken pita recipe is designed to be super flexible & also super streamlined, making dinner prep as easy as possible. Each component leans on similar seasonings & aromatics, & the chicken & fries roast up at the same oven temperature for ease.
Since there are a few components involved, though, you can feel free to take or leave whatever you want depending on your preferences or schedule. Not interested in fries? No problem. Prefer to use store-bought tzatziki sauce? Go for it! Pile your pita high with whatever toppings you love most & enjoy!
Greek Chicken Pita Recipe Highlights
You’ll make these Greek chicken pitas over & over because they’re…
- BRIGHT & BOLD. The combination of lemony chicken, crispy Greek fries, creamy yogurt sauce, & fresh lettuce, tomatoes, & onion creates mouth-watering layers of different textures & flavors.
- EASY. Aside from prepping the marinade, the oven does all the work in this recipe! Greek chicken pita is a total sheet pan style meal that’ll come together all on its own.
- VERSATILE & FUN. We like to serve this recipe as pitas, but you can also try the components in a salad, bowl, or on a mezze plate. I love how many different ways you can enjoy this dish!
This is the absolute best way to eat Greek food at home! ♡ Read on to learn more about how to make Lemony Greek Chicken Pitas, or jump straight to the recipe & get cooking!
Key Ingredients for this Greek Chicken Pita Recipe
Note: Full ingredients list & measurements provided in the Recipe Card, below.
You need just a few basic ingredients to make a chicken pita wrap with fries! While there are a few different components involved in this recipe, each leans on very similar aromatics & seasoning (an easy way to streamline any recipe). Here’s what you should have on hand:
- Chicken thighs – I prefer using chicken thighs to make Greek chicken pitas. They’re more flavorful & they stay nice & juicy as they cook. Feel free to swap them out for chicken breasts if that’s what you love – check the Recipe Notes, below for more guidance.
- Potatoes – I think golden potatoes make the absolute best oven-baked french fries. Since their skins are so tender, you don’t have to peel them – simply slice them into thick planks. You can also use good ol’ Russets, if that’s what you have on hand.
- Lemon – For quintessential bright & beautiful Mediterranean flavor in both the Greek chicken marinade & to season the oven-roasted fries. Be sure to use both lemon juice & zest for maximum flavor. Look for lemons with thin skin & that feel heavy for their weight to ensure they’re juicy enough!
- Aromatics – It’s not a Greek-inspired recipe without plenty of fresh garlic & dried oregano, which season every single component of the chicken pita wrap.
- Olive oil – Plain & simple! Just a little bit holds the lemony chicken marinade together & coats the Greek fries, helping them get nice & crispy as they bake.
- Yogurt – The base of a tzatziki-ish yogurt drizzle, the perfect finishing touch for any chicken pita wrap! Whole milk or 2% Greek yogurt is best here.
How to Make a Chicken Pita Wrap
A homemade chicken pita wrap with fries rivals takeout from any Greek restaurant, & the best part? It’s SO easy to make!
Full Recipe Directions, including step-by-step photos, are included in the Recipe Card, below.
Marinate the chicken. Before cooking, the chicken should marinate for 30 minutes in a mixture of olive oil, lemon zest & juice, garlic, & dried oregano, creating a classic Greek flavor profiles. You can also prep my yogurt-based Greek marinade instead for an extra depth of flavor. Meal Prep Tip! ⇢ Let the chicken marinate in the refrigerator for up to 6 hours to soak up all those delicious flavors & eliminate prep time at dinnertime.
Potato prep. While the chicken marinates, prep the potatoes. Line a large baking sheet with foil for easy clean up & add the sliced potatoes. Toss them with olive oil, lemon juice, dried oregano, garlic powder, & paprika to season the fries, which perfumes them with so much good Mediterranean flavor as they roast.
Roast the fries. Pop the potatoes in a hot, hot oven – about 450 degrees F. Roast for 20 minutes, then remove them from the oven & carefully flip the fries to help each side cook evenly. Then the potatoes will roast for another 10-15 minutes until they’re crispy & golden brown. Tip! ⇢ Squeeze some more fresh lemon juice over the fries once they come out of the oven for an even more bright citrus flavor!
Roast the chicken. Once you’ve flipped the fries halfway through their bake, pop the chicken in the oven, on the top rack under the broiler. The chicken cooks through as the fries finish roasting for a perfectly timed meal. Chicken tip! ⇢ To take the chicken to the next level, finish it under the broiler for crispy browned finish. Broiling is an optional step that I highly recommend. The smoky, browned char adds another depth of flavor to our Greek chicken pita wraps.
Warm the pitas & serve. You can buy pita bread at most grocery stores nowadays (ALDI carries great whole wheat pita!), but you can also make your own pita bread, which is way easier than you might imagine! This homemade pita recipe is my go-to. Whether you use homemade or store-bought pita bread, I suggest quickly warming the pita bread before serving. Pop it directly on a rack in the warm oven for a few minutes. The heat softens up the pita, making it stronger & more pliable to stuff with alll the toppings.
How to Serve Greek Chicken Pitas
A chicken pita wrap just begs to be piled high with toppings! (& yes, those oven-roasted Greek fries totally count as toppings – seriously, putting them inside a chicken pita wrap is a game changer!).
The way you assemble the pitas is totally up to you. I believe a little bit of everything makes a perfect Greek chicken pita! Here’s how I do it. ⇢ Stuff or pile the pita high with shredded lettuce, oven-roasted Greek fries, sliced lemony Greek chicken, crumbled feta, sliced cucumber, & pickled red onion. Then, finish everything off with a generous drizzle of yogurt sauce (details below!) or a squeeze of fresh lemon juice.
Tzatziki-ish Herbed Yogurt Drizzle. ⇢ My favorite homemade Greek chicken pita topping is a quick & simple Tzatziki-inspired yogurt drizzle. Traditional tzatziki has cucumber, but sometimes I skip it for quickness & ease, resulting in a simple, delicious yogurt drizzle. To prep, simply combine Greek yogurt, lemon zest & juice, garlic, & fresh dill. Whisk in a little water, just until the perfect drizzly consistency is reached.
The lemon Greek chicken, oven-roasted fries, & tzatziki-ish herbed yogurt all keep well as leftovers. Use them to make more chicken pitas with fries OR mix it up & serve everything together as a Greek chicken salad, rice bowl, or shareable mezze platter. There are lots of different ways to enjoy this recipe – get creative & have fun with it!
I can’t wait for you to try these Greek Chicken Pitas! We’re 1000% obsessed, & I know you’re going to love them too. If you do give them a try, be sure to let me know! Leave a comment with a star rating below. You can also snap a photo & tag @playswellwithbutter on Instagram. I LOVE hearing about & seeing your PWWB creations! ♡ Happy cooking!
More Recipes Like This:
Easy Sheet Pan Dinners
Lemony Greek Chicken Pitas are the ultimate chicken dinner with a burst of Mediterranean-inspired flavor! Chicken thighs soak up a simple lemony marinade then roast until juicy, finishing under the broiler to create delicious as-good-as-grilled char. Tuck the chicken in a warm pita then top with tzatziki-inspired yogurt sauce, a pile of crispy, golden roasted fries, & whatever other Greek chicken pita wrap toppings you love most!
for the Lemony Greek Chicken Pitas:
- 1 1/2 pounds boneless, skinless chicken thighs (see Recipe Notes)
- 3 tablespoons olive oil
- 2 lemons, zested & juiced
- 4 cloves garlic, finely chopped or grated
- 2 teaspoons dried oregano
- kosher salt & ground black pepper, to season
- for serving, as desired: warm pita bread (I love this homemade pita recipe), oven-roasted Greek fries (below), tzatziki-ish herbed yogurt drizzle (below), shredded lettuce, sliced cucumber, pickled red onions, crumbled feta, chopped fresh dill, etc.
for the Oven-Roasted Greek Fries:
- 2–3 gold potatoes, peeled as desired & sliced into 1/3-inch fries (approx. 1.5 pounds)
- 3 tablespoons olive oil
- 1 lemon, juiced & divided
- 2 teaspoons dried oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- kosher salt & ground black pepper, to season
for the Tzatziki-ish Herbed Yogurt Drizzle:
- 1/2 cup Greek yogurt (whole milk or 2% is best)
- 1 lemon, zested & juiced
- 1 clove garlic, finely chopped or grated
- 2 tablespoons finely chopped fresh dill
- 1–2 tablespoons water
- kosher salt & ground black pepper, to season
- Preheat the oven: Preheat the oven to 450 degrees F, ensuring one oven rack is positioned in the center of the oven & a second oven rack is positioned directly under the broiler. Gather & prep ingredients according to Ingredients List, above.
- Marinate the chicken: In a medium bowl, whisk together the olive oil, lemon zest & juice, garlic, & dried oregano. Season with 1 1/2 teaspoons kosher salt & ground black pepper as desired. Add the chicken to the bowl, tossing to coat in the marinade. Set aside to marinate for 30 minutes at room temperature, or cover & marinate in the refrigerator for up to 6 hours.
- Prepare the oven-roasted Greek fries: Line a large baking sheet with foil for easy clean up as desired. Place the sliced potatoes on the prepared baking sheet. Pour the olive oil, half of the lemon juice, dried oregano, smoked paprika, & garlic powder over top. Season with 1 teaspoon kosher salt & ground black pepper, as desired. Toss to combine, arranging the seasoned fries in an even layer across the baking sheet.
- Roast the Greek fries: Transfer the prepared fries to the center rack of the preheated oven. Roast 20 minutes. Remove from the oven. Use a large spatula to carefully flip the fries. Return to the oven to roast an additional 10-15 minutes, until golden & crisp. Remove from the oven. Squeeze the remaining lemon juice over the fries & set aside for serving.
- Roast the Greek chicken: Transfer the marinated chicken to a small baking sheet. Once the fries have roasted 20 minutes & you flip them, transfer to the top rack of the oven. Roast 10-15 minutes, until cooked through. Remove from the oven.
- Optional: Broil the Greek chicken: If desired, broil the Greek chicken for a crispy, browned finish (so good!). Transfer the roasted chicken to a cutting board & carefully slice into bite-sized pieces. Place the sliced Greek chicken back on the baking sheet. Place the baking sheet under the broiler. Broil 4-5 minutes, carefully turning the pan halfway through, until the Greek chicken is browned & slightly crisp. Remove from the oven & set aside for serving.
- Prepare the tzatziki-ish herbed yogurt drizzle: Meanwhile, as the chicken & fries roast, prepare the yogurt drizzle. In a small bowl, combine the Greek yogurt, lemon zest & juice, garlic, & dill. Season with 1/2 teaspoon kosher salt & ground black pepper as desired. Whisk to combine. If needed, thin the mixture out with 1-2 tablespoons water, just until your desired consistency is reached. Set aside for serving, or store in an airtight container in the refrigerator for up to 5 days.
- Assemble Greek chicken pitas & serve: Serve as desired. I like to quickly warm up pita bread by popping it directly on a rack in the warm oven for 1-2 minutes. Pile the pita high with shredded lettuce, oven-roasted Greek fries, sliced lemony Greek chicken, crumbled feta, sliced cucumber, & pickled red onion, finishing everything off with a generous drizzle of tzatziki-ish herbed yogurt. Enjoy!
- Can I use boneless, skinless chicken breasts instead? Yes. I prefer using chicken thighs in this recipe since they’re flavorful & stay really nice & juicy through roasting + broiling, but you can swap them out with breasts if you prefer. Either pound the breasts out flat or cut them in half lengthwise (butterflied) to ensure they roast up evenly. Skip broiling (Step 6), as the breast meat will dry out.
- 20-Minute Meal Prep: Nearly all of the active prep work for this Greek chicken comes from prepping the lemony marinade & tzatziki-ish herbed yogurt drizzle. Whisk up either or both in advance to get a head start on your Greek chicken pitas – it takes 20 minutes, tops:
- Prepare the marinade according to Step 2 of Recipe Directions above. Store in a jar or airtight container in the refrigerator for up to 5 days. The day you’d like to make Greek chicken, all you have to do is toss the chicken into the marinade – so easy! Marinate for at least 30 minutes or marinate in the refrigerator (covered) for up to 8 hours. (10 minutes active prep)
- Prepare the tzatziki-ish herbed yogurt drizzle according to Step 7 of Recipe Directions above. Store in a jar or airtight container in the refrigerator for up to 5 days.
Keywords: Greek chicken pita recipe, chicken pita wrap with fries, chicken sheet pan dinner, sheet pan chicken, easy, Greek, Mediterranean, weeknight dinner
Recipe & Food Styling by Jess Larson, Plays Well With Butter | Photography by Rachel Cook, Half Acre House.
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