Season the chicken breasts generously with salt and pepper. Heat a skillet over medium-high heat and add 1 tablespoon of olive oil. Once hot, add the chicken and cook for 5-7 minutes per side until golden brown and cooked through. Remove from skillet and let rest for a few minutes before slicing.
2 pieces boneless, skinless chicken breasts
While the chicken cooks, prepare the garlic and oregano. Mince the garlic finely and chop the fresh oregano. In a small bowl, mix the remaining tablespoon of olive oil with the minced garlic and chopped oregano to create a flavorful herb oil.
3 cloves garlic, 1 tablespoon fresh oregano, 2 tablespoons olive oil
Warm the pita breads in a dry skillet or oven until soft and pliable, about 1-2 minutes. Once warmed, spread a spoonful of the herb oil over each pita for added flavor.
4 pcs pita bread or flatbreads
Slice the rested chicken into thin strips. Arrange the sliced chicken on the warmed pitas, then layer with pickled red onions evenly distributed across each wrap.
2 pieces boneless, skinless chicken breasts, 1/2 cup pickled red onions
Fold the pitas into wraps and serve immediately, allowing the flavors of the tangy onions, seasoned chicken, and fresh oregano to combine visually and aromatically. Optional: cut in half for presentation.
Garnish with additional oregano if desired and serve with a side of extra pickled onions or a fresh salad.
