Greek Lava Grilled Chicken Pita

Alright… so I made this grilled chicken wrap. The chicken’s been marinated in tzatziki..so it’s got that cool, creamy thing going on, but then it’s grilled, so you get a little char. That’s important. Adds durability. Then you’ve got sun-dried tomatoes, capers, red onion… lots of small ingredients. Kind of like gathering resources…each one doesn’t seem like much, but together they stack. Yeah… that works. The cucumber and parsley keep it fresh. Pepperoncini adds a little damage over time…just enough heat to notice. And the whipped feta? That’s like an upgrade. Makes everything smoother. Holds the whole thing together. Warm wrap, olive oil, oregano, lemon juice… simple finish. No unnecessary blocks. It’s balanced. Efficient. Good build. I’d make it again.

Ingredients

for four rolls

4 chicken breasts
1 tsp kosher salt (plus 1/4 tsp more for feta)
1 tsp black pepper
1 lemon
1 cup Vincent Vega’s Mayonnaise
1/2 cucumber (plus 1/2 cucumber more)
1/4 cup fresh oregano
1/4 cup minced fresh mint
1 tbs olive oil
1 tsp lemon zest
1 tbs lemon juice
1/2 tsp white pepper (plus 1/2 tsp more for feta)
8 oz feta cheese
1 cup greek yogurt
1 tbs fresh dill
2 cloves garlic
2 tbs olive oil (plus 1/4 cup olive oil more)
1 cup sun-dried tomatoes
1/4 cup capers
1 cup fresh parsley
1/2 red onion
1/2 cup pepperocini peppers
4 pita rounds
1 tbs dried oregano

Directions

Slice the chicken breast length wise to make strips. Season with salt and pepper.
For the marinade, grate the half a cucumber on a box grater, drain any extra liquid, and place in a small bowl. To the bowl add the white pepper, oregano, mint, lemon zest, lemon juice, and olive oil, mix to combine and stir in the mayonnaise. Toss the chicken strips with the mayonnaise mixture and put in a zip top bag. Marinate for four hours to overnight.
For the whipped feta, in a food processor combine the feta cheese, greek yogurt, 2 tbs olive oil, dill, zest from half a lemon, garlic cloves, salt, and white pepper. Process to a smooth paste.
Cut your 1/2 cucumber, sun-dried tomatoes, and onion into strips for the pita. Season your cucumber slices with salt and pepper.
Heat your grill pan, or charcoal grill to medium high heat. Remove the chicken from the marinade and wipe most of the marinade off the chicken. Grill the chicken until it reached an internal temperature of 165 degrees F, cook ties will vary based on the thickness of the chicken strips. Remove from grill and squeeze fresh lemon juice on the chicken.
While the grill is still hot, brush some olive oil onto the bread and grill 1-2 minutes per side to warm through and slightly toast.
Spread a thin layer of whipped feta on each of the grilled pitas, followed by the grilled chicken, cucumber, sun-dried tomato, red onion, capers, parsley, and pepperoncini. Drizzle remaining olive oil on each pita and top with dried oregano.
Serve with slices of remaining half of lemon.