Chat GPT's Grilled Chicken Pita Wrap

Ingredients:
2 boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon dried oregano
4 pita breads
2 tomatoes, diced
1 red onion, sliced
1 cucumber, peeled and diced
1/2 cup tzatziki sauce
Fresh parsley or cilantro, chopped (optional)

Instructions:Preheat grill to medium-high heat.
(Andre's commentary: Good temperature, but I would definitely do the next step first because I want the chicken to stay marinating for a longer time than it takes to preheat a grill)

In a bowl, mix together the olive oil, salt, pepper, paprika, garlic powder, and dried oregano. Rub mixture over the chicken breasts.

(Great seasoning blend; one minor tweak I'd make here is to use thighs over breasts. Breasts dry out much more easily in the intense heat of a grill as compared to thighs because breasts have much less fat, and much less collagen. If you want a leaner option, sure, use breasts, but beware of cooking times and temperature controls, since breast is much less forgiving than thigh)

Place chicken on the grill and cook for 6-7 minutes per side, or until internal temperature reaches 165°F.Reason: This ensures the chicken is fully cooked and safe to eat.

(Depending on how hot your grill's "medium high" flame is, this much time might be too much time; go by the temperature instead. If you're using breast, pull at 155F, and carryover will get you to somewhere between 160F and 165F. If you're using thigh, pull between 175F and 180F, and carryover will get you another 5-10 degrees.)

While the chicken is cooking, warm the pita breads on the grill for about 30 seconds on each side.
(Perfect!)

In a separate bowl, mix together the diced tomatoes, red onion, and cucumber. Reason: This creates a refreshing and crunchy topping for the wrap.

(This sounds amazing, but I'd definitely do this way earlier-- before you start grilling the chicken. Have this salad ready and waiting for the chicken, so the components of the salad can use the extra time to meld their flavors a little bit for best results)

Once the chicken is fully cooked, remove it from the grill and let it rest for 5 minutes. Then, slice it into thin strips.
(GPT is spot on here; resting proteins cooked over high heat is crucial. 5 minutes, in this case, seems about right. There should be a very clear direction in which all the meat fibers are running. That is the "grain" of the meat. Especially if you're using breast, which has a greater tendency to dry out, make sure you cut perpendicular to (i.e., against) the natural direction of those fibers. Keeping them as short as possible, namely, by running the width, and not the length, of your strips, makes the strips more tender.)

To assemble the wrap, spread a spoonful of tzatziki sauce on warm pita bread. Place a few slices of chicken on top of the sauce, followed by the tomato-onion-cucumber mixture. Sprinkle with chopped parsley or cilantro, if desired.