Chicken Pita Wraps
This Chicken Pita Wrap Recipe is made with baked chicken tenderloins, a homemade cucumber dill salad (that is out of this world!) and your favorite pita toppings for a delicious and flavorful lunch you can take on the go.
Servings: 7 servings
Calories: 265kcal
Ingredients
For the Chicken
- 1 1/2 lbs. chicken tenderloins
- 2 Tbsp. soy sauce
- 1 Tbsp. olive oil
- 1 Tbsp. spicy brown mustard
- 1/4 tsp. garlic powder
- 1/4 tsp. ground ginger
For the Cucumber Salad
- 2 large English cucumbers, thinly sliced
- 1/4 cup red onion, finely chopped
- 1/4 cup plain Greek yogurt, 0%
- 2 Tbsp. avocado mayonnaise
- 1 tsp. Dijon mustard
- 1 Tbsp. apple cider vinegar (or lemon juice)
- 2 Tbsp. fresh dill, roughly chopped
- 2 whole hard boiled eggs, roughly chopped
- salt and black pepper, to taste
For the Wraps
- Joseph's Lavash Pitas
- leafy green lettuce
- sliced tomatoes
Instructions
- Remove the tendon from the tenderloin by grabbing it with a paper towel and placing it between the spokes of a fork and pulling down (see step by step images).
- Place the tenderloins in a sealable container and add the soy sauce, olive oil, spicy brown mustard, garlic powder and ground ginger. Put the lid on and shake so everything is evenly covered. Let set overnight OR just be sure to let it marinate while you preheat the oven.
- Preheat the oven to 350 degrees Fahrenheit. Spray a baking sheet with olive oil spray or nonstick spray. Remove the tenderloins from the marinade dish and add them to the pan in a even layer.
- Place in the oven and bake for 15-17 minutes or until cooked through and no longer pink. Internal temperature should reach 165 degrees Fahrenheit with a meat thermometer for safety.
- While the chicken cooks, toss sliced cucumbers with a pinch of salt and let sit 10–15 minutes. Pat dry with paper towels to remove excess water. This keeps it creamy, not soupy.
- In a bowl, whisk together Greek yogurt, mayo, Dijon, vinegar, dill, salt, and pepper. Add cucumbers and red onion to the dressing. Fold gently until everything is coated. Gently fold in the chopped hard-boiled egg. Taste and adjust salt and pepper as needed.
- Once the chicken is cooked, warm a pita in the microwave for 10 seconds, top with leafy green lettuce, 3 oz. cooked chicken tenderloins and 100 grams of cucumber salad. Add a little drizzle of the juice from the salad. Fold in half and enjoy!
Notes
- Per Pita Wrap: 1 pita, 3 oz. cooked chicken, 100 grams cucumber salad.
- Nutritional information is an estimate and will vary with substitutions.
- For low calorie use the 60 calorie Joseph's flax pitas.
Nutrition
Serving: 1pita | Calories: 265kcal | Carbohydrates: 13g | Protein: 31g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Cholesterol: 134mg | Sodium: 687mg | Potassium: 447mg | Fiber: 3g | Sugar: 2g
