Low Sodium Chicken Pita Wrap
Elevate your lunchtime routine with this flavorful Low Sodium Chicken Pita Wrap—a wholesome and heart-healthy twist on a classic favorite! Tender, marinated chicken breast, seasoned with zesty lemon juice, garlic, and fragrant oregano, is grilled to perfection before being nestled into warm whole wheat pita bread. Fresh, crisp veggies like cucumber, tomato, lettuce, and red onion add vibrant textures, while a creamy Greek yogurt and dill sauce ties everything together with a refreshing tang. This quick, protein-packed recipe is perfect for meal prepping or enjoying on busy weekdays, offering a nutritious alternative with minimal added sodium. Ready in just 35 minutes, it’s a satisfying, guilt-free meal that proves healthy eating can be delicious too!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breast
- 2 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 2 pieces Garlic cloves, minced
- 1 teaspoon Dried oregano
- 0.5 teaspoon Ground black pepper
- 4 pieces Whole wheat pita bread
- 1 medium Cucumber, thinly sliced
- 1 medium Tomato, thinly sliced
- 0.5 medium Red onion, thinly sliced
- 4 leaves Lettuce leaves
- 0.5 cup Plain Greek yogurt
- 1 tablespoon Fresh dill, chopped
Instructions
Start by marinating the chicken: In a small bowl, mix together 1 tablespoon of olive oil, lemon juice, minced garlic, dried oregano, and ground black pepper.
Place the chicken breasts in a shallow dish or zip-lock bag and pour the marinade over them. Ensure the chicken is well-coated. Let it marinate for at least 15 minutes while preparing other ingredients.
Preheat your grill or a non-stick skillet over medium heat. Once hot, grill the chicken breasts for about 6-7 minutes on each side or until fully cooked and juices run clear. Remove from heat and let them rest for a few minutes before slicing into thin strips.
Warm the pita bread in a dry skillet or in the microwave for a few seconds until soft and pliable.
In a small bowl, make the yogurt sauce by combining the Greek yogurt, remaining olive oil, and fresh dill. Stir well to mix.
To assemble the wraps, lay each pita flat and spread a generous tablespoon of yogurt sauce over it.
Place a lettuce leaf on top of the sauce, followed by slices of cucumber, tomato, and red onion.
Layer the sliced chicken evenly over the vegetables.
Fold the pita bread around the fillings to create a wrap. Serve immediately and enjoy your healthy low sodium chicken pita wrap.
Nutrition Facts
Calories |
1661 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.9 g | 61% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 1334 mg | 58% | |
| Total Carbohydrate | 165.9 g | 60% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 22.7 g | ||
| Protein | 148.3 g | 297% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 329 mg | 25% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 2420 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
