Ingredients

• 4 chicken breast, pounded to even 3/4-inch thickness
• 3 tablespoon olive oil
• 4 clove garlic, minced
• 2 tablespoon lemon juice
• 1 tablespoon red wine vinegar
• 1 teaspoon cumin
• 1 teaspoon paprika
• 0.5 teaspoon oregano
• 0.25 teaspoon cayenne pepper
• 0.5 teaspoon kosher salt
• 0.25 teaspoon black pepper
• 4 whole wheat pita bread
• 0.5 cup Greek yogurt
• 3 tablespoon tahini
• 1 tablespoon lemon juice
• 2 cup cucumber, diced
• 1 red onion, thinly sliced
• 1 cup flat-leaf parsley, roughly chopped
• 0.5 cup tomato, diced
• 0.25 cup Kalamata olives, sliced

Steps

1. Remove chicken breasts from refrigerator and place on a cutting board. Using a meat mallet or rolling pin, gently pound each breast to an even 3/4-inch thickness to ensure uniform cooking.
2. In a shallow bowl, combine olive oil, minced garlic, lemon juice, red wine vinegar, cumin, paprika, oregano, cayenne pepper, salt, and black pepper. Whisk until well combined.
3. Place the pounded chicken breasts in a shallow bowl or zip-top bag and pour the marinade over them, turning to coat evenly. Cover and refrigerate for at least 30 minutes (or up to 2 hours for deeper flavor).
4. While chicken marinates, prepare your grill by preheating it to medium-high heat (about 400°F). Oil the grate lightly to prevent sticking.
5. In a small bowl, whisk together Greek yogurt, tahini, and 1 tablespoon fresh lemon juice until smooth and creamy. Season with a pinch of salt and set aside.
6. Prepare all vegetable toppings: dice cucumber into 1/2-inch pieces, thinly slice red onion, roughly chop parsley, dice tomato if using, and slice olives if using. Place each in a separate small bowl for easy assembly.
7. Remove marinated chicken from refrigerator 5 minutes before grilling to allow it to come closer to room temperature for even cooking.
8. Carefully place the chicken breasts on the preheated grill, working quickly to avoid prolonged exposure to extreme heat. Position them at a 45-degree angle to create attractive grill marks.
9. Cook the chicken for 6-7 minutes without moving it. This allows a flavorful crust to develop and grill marks to form.
10. Flip each chicken breast carefully using tongs and cook the second side for another 6-8 minutes, or until the internal temperature reaches 165°F when measured with a meat thermometer inserted into the thickest part of the breast.
11. Transfer the grilled chicken to a clean cutting board and let rest for 3 minutes. This allows juices to redistribute, keeping the meat moist.
12. Slice the rested chicken breast against the grain into thin strips (about 1/4-inch wide) for easy wrapping and eating.
13. Warm the pita breads on the grill for about 30 seconds per side, or warm them wrapped in foil in a 350°F oven for 2-3 minutes until soft and pliable.
14. To assemble each wrap, lay a warm pita flat and spread 2 tablespoons of the tahini-yogurt sauce down the center.
15. Layer sliced chicken, cucumber, red onion, fresh parsley, and tomato (if using) onto the sauce in the center of each pita.
16. Sprinkle Kalamata olives over the fillings if desired, then fold the pita in half or roll it into a secure wrap, tucking in the sides as needed.
17. Serve immediately while the pita is still warm, with any remaining tahini sauce on the side for drizzling.