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

Add the chicken breasts and coat them evenly. Let them marinate for at least 20 minutes (or up to overnight for deeper flavor).

Tip: If you’re short on time, a quick 10-minute marinade at room temperature will still infuse great flavor.

Heat a grill pan or skillet over medium-high heat and add a drizzle of olive oil.

Cook the chicken for 4-5 minutes per side until golden brown and fully cooked (internal temp of 165°F).

Transfer to a plate and let it rest for 5 minutes before slicing into thin strips.

In a small bowl, whisk together Greek yogurt, lemon juice, olive oil, minced garlic, salt, and pepper.

Adjust seasoning to taste and set aside.

Tip: For an extra burst of freshness, add a teaspoon of chopped dill or mint to the sauce.

Warm the pita breads on a dry pan or in the oven for a soft, pliable texture.

Spread a generous amount of yogurt sauce inside each pita.

Layer with sliced chicken, diced cherry tomatoes, red onion, cucumber, crumbled feta, and chopped parsley.

Fold the pita and serve immediately.

Pair with a side of hummus, tzatziki, or a light salad for a complete Mediterranean-inspired meal.