In a bowl, combine olive oil, minced garlic, paprika, cumin, oregano, lemon juice, salt, and pepper.

Add the chicken breast (or thighs) to the marinade, ensuring it’s fully coated.

Cover and let it marinate in the fridge for at least 30 minutes (or overnight for deeper flavor).

Place a grill pan or skillet on the stove and heat it to medium-high.

Remove the chicken from the marinade and cook for 5-6 minutes per side, or until fully cooked (internal temperature of 165°F/74°C).

Allow the chicken to rest for 5 minutes before slicing it into thin, even strips.

Warm the pita bread in a skillet or oven for 1-2 minutes to make it soft and pliable.

In a small bowl, mix Greek yogurt with a pinch of salt and a squeeze of lemon juice for a tangy sauce.

Dice the cucumber, tomato, and thinly slice the red onion.

Spread a layer of Greek yogurt sauce (or hummus) on the warmed pita.

Add a handful of sliced chicken, followed by the diced cucumber, tomato, and red onion.

Sprinkle with fresh parsley or dill for a pop of color and flavor.

Fold the pita in half or roll it up, and enjoy immediately!

Don’t Overcook the Chicken: Keep an eye on the cooking time to ensure it stays juicy and tender.

Warm the Pita: Heating the pita makes it easier to fold and enhances its texture.

Prep Ahead: Marinate the chicken and chop the veggies in advance for a quicker assembly.