Step 1

Place all the marinade ingredients in a mixing bowl and whisk together until combined. Place the chicken breast cutlets in a zip-top bag and pour the marinade over top of the chicken. Seal the bag and toss/massage the contents until the chicken coated in the marinade. Place the bag in the refrigerator and allow to marinate for at least 2 hours, up to 12 hours.

Step 2

When ready to cook, heat the oven to 425 degrees Fahrenheit and line a baking sheet with foil or parchment paper. Lift each chicken cutlet out of the marinade letting the excess drop off before transferring it to the baking sheet. When the chicken is removed, place the onion wedges into the marinade and toss to coat. Transfer the onion pieces to the baking sheet as well, spreading it out alongside the chicken.

Step 3

When the oven is heated, place the baking sheet inside and roast for 16-22 minutes until the chicken cutlets are cooked through. Turn the oven to broil and stick the sheet under the broiler for an additional minute or two to brown everything up and finish off the onions. Allow the chicken to rest for 10 minutes before slicing to allow it to retain its juices. When rested, cut into thin slices.

Step 4

In a small mixing bowl, stir together the Greek yogurt, mayonnaise, lemon juice, stirred tahini, and garlic powder until well combined.

Step 5

To build each wrap, lay a pita on a clean dry surface and top with 1 large lettuce leaf and then 1-2 tomato slices, stacked in a line down the center of the wrap. On top of the tomatoes put a row of cucumbers followed by about 1/8th of the roasted onions. Follow with 2.875 ounces of the sliced chicken and then top with two tablespoons of the white sauce. Sprinkle with parsley and serve! Repeat with remaining ingredients to form 8 wraps.