Greek Chicken Pita with Charred Tomatoes & Garlic

Jenny Skrapaliori-Graves | Last Updated: February 16, 2026

Folded Greek chicken pita wrap with roasted garlic, blistered tomatoes, and creamy yogurt-feta spread.

Greek Chicken Pita with Charred Tomatoes & Roasted Garlic is layered with honey-marinated chicken, jammy roasted cherry tomatoes, whole cloves of sweet roasted garlic, and a creamy yogurt-feta spread, all folded into a warm Greek pita.

If you enjoy Greek-style chicken, don’t miss our Chicken Gyros Souvlaki, Classic Greek Lemon Chicken & Potatoes, or Lemony Greek Chicken Stew with Beans.

Overview

Why you will love this Greek chicken pita wrap

Char meets char. Roasted vegetables and pan-seared honey-marinated chicken give deep, caramelized flavor.
Texture contrast. Creamy yogurt-feta, juicy tomatoes, crisp onion, and crushed chips in every bite.
Foldable, not fragile. Greek pita has structure — warm it, fill it, fold it confidently.
Naturally balanced. Sweet roasted garlic, smoky pepper, tangy dip, savory chicken.
A complete meal. One wrap is satisfying on its own.

Ingredient Notes

Chicken Thighs – We use the lemon-oregano chicken from our Chicken Tzatziki Bowl recipe. Slice it thin so it fits neatly inside the pita.
Shortcut? Use good-quality rotisserie chicken and toss it with a little olive oil, lemon juice, oregano, and salt to wake it up
Greek Pita Bread – Use thicker Greek-style flatbread, not thin wrap-style pita. Warm it in a dry pan or in the oven until soft, with light charred spots — this creates structure and helps prevent sogginess. The pita should be foldable but sturdy. A great substitute is naan bread. Or even better, make your own using our homemade Greek pita bread recipe.
Cherry Tomatoes – Roasting at high heat concentrates their flavor and removes excess moisture. The small pinch of sugar helps them caramelize and enhances their natural sweetness. Look for firm, ripe cherry tomatoes so they blister rather than collapse into liquid.
Longhorn Red Pepper (Florina pepper) – Adds gentle sweetness and smokiness. Roast whole until charred and tender, then slice into strips. If you can’t find longhorn, use a red bell pepper.
Whole Garlic Cloves (Unpeeled) – Roast in their skins alongside the vegetables. Once soft, press the cloves out — they become sweet, mellow, and almost buttery.
Yogurt–Feta Spread – Adds creaminess and saltiness that balance the sweet roasted vegetables. Spread generously, but evenly, so it creates a flavorful base without overwhelming the pita. We love using our Yogurt–Feta Dip with Lemon & Pistachio here—the citrus brightens the wrap. Skip the herbs and the pistachios. (See Easy Sauce Swaps below if you need a simpler option.)
Red Onion – Slice very thin for freshness and crunch. If you prefer milder flavor, soak slices in cold water for 10 minutes and pat dry before using.
Balsamic Glaze (Optional) – Finishing with a light drizzle over the wrap enhances sweetness and adds depth. Use it sparingly. It should support, not dominate.

For another easy weeknight chicken dinner, my Chicken Bolognese, Greek Style is just as comforting and freezer-friendly.

Step by step

Cherry tomatoes, whole garlic cloves, and longhorn red pepper seasoned with olive oil and oregano before roasting.

Preheat oven to 425–450°F (220–230°C).
Place cherry tomatoes, whole garlic cloves (with skins on), and the whole longhorn pepper on a baking pan. Drizzle with olive oil and toss lightly. Sprinkle tomatoes with a small pinch of sugar, sea salt, and oregano. Season everything lightly with salt.

Charred cherry tomatoes, sweet roasted garlic cloves, and roasted red pepper on a baking dish.

Roast for about 25–30 minutes, until the tomatoes are blistered and slightly collapsed, the garlic is soft inside, and the pepper is charred and tender.
Remove from oven. Let cool slightly.
Slice the pepper into strips and pop the garlic out of its skin — it should be soft, sweet, and spreadable.

Boneless skinless chicken thighs marinating in olive oil, herbs, and honey before cooking.

Remove the marinating chicken from the refrigerator half an hour before cooking.

Greek chicken thighs searing in a skillet with caramelized edges and char from honey marinade

While the vegetables roast, cook the marinated chicken thighs in a hot skillet over medium-high heat.
Sear until nicely charred and caramelized (the honey in the marinade helps this), about 4–5 minutes per side depending on thickness. Rest for 5 minutes, then slice thinly.
Warm the Greek pitas in a dry pan or briefly in the oven until soft and lightly charred in spots. A tiny brush of olive oil is optional.

Step-by-step layering of Greek chicken pita with yogurt-feta spread, charred cherry tomatoes, roasted garlic, red pepper, and onion.

Assemble the chicken pita wrap

Spread a generous layer of yogurt–feta dip over the warm pita. Arrange the sliced, charred chicken evenly over the center (1), then add the roasted cherry tomatoes (2). Tuck in 2–3 sweet roasted garlic cloves (3), followed by strips of roasted red pepper and thinly sliced red onion for freshness and crunch (4). Scatter a few fresh herbs over the top (5), and finish with a light drizzle of balsamic glaze, if using (6). Fold and serve immediately.

Pro Tip

Roast extra garlic cloves and store them in the fridge. Press into sauces, mash into potatoes, or spread on toast.

Close-up of Greek chicken pita with sweet roasted garlic cloves and charred cherry tomatoes.

Serving Suggestions

Serve with salty chips for extra crunch or crispy fries like our parmesan-roasted potatoes.
Add a simple cucumber salad.
Pair with sparkling water with lemon or a chilled white wine.
Slice in half and serve open-faced for a casual lunch spread.

Easy Sauce Swaps

If you don’t have the yogurt–feta spread, here are simple alternatives:

1. Quick Garlic Yogurt (Easiest Option)
Mix: ½ cup Greek yogurt, 1 small garlic clove, grated, a squeeze of lemon, a pinch of salt and a drizzle of olive oil. Stir and spread. It gives you creaminess and tang without extra prep.

2. Plain Greek Yogurt
Even plain yogurt works. The roasted vegetables and chicken bring plenty of flavor — the yogurt simply adds cooling contrast.

3. Tzatziki Yogurt sauce.
If you have it on hand, tzatziki works beautifully here.

4. Spicy Whipped Feta (Store-Bought or Homemade)
If you want the salty punch but not the full Tirokafteri dip recipe, blend ½ cup feta with a little olive oil, and a pinch of chili flakes (or to taste) until smooth.