Greek Chicken Wrap (Print Version)

Grilled chicken wrapped with tzatziki, cucumber, and tomato in soft pita. A fresh Mediterranean favorite ready in 30 minutes.

# What You Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts (approximately 14 oz), sliced into strips
02 - 2 tablespoons olive oil
03 - 1 tablespoon fresh lemon juice
04 - 1 teaspoon dried oregano
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper

→ Tzatziki Sauce

08 - 1 cup Greek yogurt
09 - 1/3 cup cucumber, finely grated and squeezed dry
10 - 1 tablespoon fresh dill, chopped
11 - 1 small garlic clove, minced
12 - 1 tablespoon fresh lemon juice
13 - 1 tablespoon olive oil
14 - Salt and pepper to taste

→ Vegetables and Wraps

15 - 1 cup cucumber, thinly sliced
16 - 1 cup tomato, diced or sliced
17 - 1/4 small red onion, thinly sliced
18 - 4 soft pita breads

# Steps:

01 - In a mixing bowl, combine olive oil, lemon juice, oregano, garlic powder, salt, and pepper. Add chicken strips and toss thoroughly to coat evenly. Allow to marinate for at least 10 minutes at room temperature.
02 - While chicken marinates, prepare tzatziki in a separate bowl by combining Greek yogurt, grated cucumber, dill, minced garlic, lemon juice, olive oil, salt, and pepper. Stir until smooth and well blended. Refrigerate until assembly.
03 - Heat a grill pan or skillet over medium-high heat. Cook marinated chicken strips for 3 to 4 minutes per side until cooked through and lightly charred. Transfer to a plate and set aside.
04 - Warm pita breads in a dry skillet over medium heat or microwave for 20 to 30 seconds until soft and pliable, making them easier to fold without cracking.
05 - Spread a generous spoonful of tzatziki sauce on each warm pita bread. Layer with grilled chicken strips, sliced cucumber, diced tomato, and red onion if desired.
06 - Fold or roll each pita tightly to enclose filling securely. Serve immediately while warm, or wrap in foil to maintain temperature.

# Expert Advice:

01 -
  • It comes together in under half an hour but tastes like you spent all afternoon in the kitchen.
  • The tzatziki is creamy and bright enough to make even sad leftover chicken taste like a revelation.
  • You can prep the sauce and veggies ahead, then just grill and wrap when hunger strikes.
  • It's endlessly adaptable, so you can use what's in your fridge without guilt or waste.
02 -
  • Always squeeze the grated cucumber dry before mixing it into the tzatziki, or you'll end up with yogurt soup instead of a thick sauce.
  • Don't skip marinating the chicken, even 10 minutes makes a difference in how much flavor gets into the meat.
  • Warm your pita before assembling or it will crack when you try to fold it, and no one wants a broken wrap.
03 -
  • If your chicken is thick, pound it gently with a rolling pin before slicing so it cooks evenly and quickly.
  • Let the tzatziki sit in the fridge for at least 30 minutes before serving so the flavors have time to meld together.
  • Use a grill pan instead of a regular skillet if you have one, the charred lines add flavor and make the chicken look more impressive.
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