Kotopoulo sti Schara se Pita is grilled chicken breast, sliced and wrapped in pita: chicken cooked whole on the grill, sti schara meaning on the grill, then cut and rolled into soft pita bread. This is a flat-grilled breast preparation, not a skewer cut into chunks, and that distinction drives everything about it. A whole breast on the grill behaves differently from skewered pieces, and the wrap is the structure that has to carry it.
The make is two parts that both have to land. First the chicken: a breast, often butterflied or pounded so it cooks evenly and quickly, seasoned and grilled over direct heat until marked and just cooked through, then sliced across into strips. Second the wrap: a soft round pita, ideally warmed or briefly grilled so it is pliable, laid flat, the sliced chicken set down the center, and the bread rolled tight around it. Good execution shows a breast with real grill color and an interior still juicy, sliced so the strips lie flat and pack evenly, in a warm pita that folds without splitting and holds the roll closed. Sloppy work is a thick unpounded breast scorched outside and raw at the center, or the more common failure, a breast left on the heat until it is dry and stringy so the wrap is full of sawdust. A cold stiff pita that cracks when rolled and spills the filling is the other half of a bad version. The contrast that makes this work is char and juice from the breast against soft warm bread, and a parched breast or a brittle pita breaks it.
Variation runs along seasoning and what rides in the wrap with the chicken. A simple oil, lemon, and oregano grill keeps it lean; some builds add tomato, onion, or a yogurt-based sauce inside the roll, though the defining version is chicken-forward. The slicing matters too, thin even strips wrap tighter and eat better than thick chunks. As a flat-grilled breast in bread it is distinct from the skewer-based kotopoulo souvlaki and from the lemon-marinated pita version, each of which deserves its own article rather than being crowded in here.