North African-Inspired Chicken and Chickpea Wraps

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.

Add the cubed chicken breast to the skillet and cook for 5-7 minutes, stirring occasionally, until browned and cooked through.

Stir in the ground cumin, ground coriander, turmeric powder, cayenne pepper (if using), salt, and black pepper. Cook for 1 minute more, stirring constantly, until fragrant.

Add the rinsed and drained chickpeas to the skillet. Cook for 3-5 minutes, stirring occasionally, until heated through and slightly softened.

Remove the skillet from the heat and stir in the chopped fresh cilantro.

Warm the pita bread according to package instructions, either in a dry skillet over medium heat for 30 seconds per side, or in a microwave for 15-20 seconds.

Divide the chicken and chickpea mixture evenly among the warm pita breads. Drizzle with plain Greek yogurt before serving.