Greek Chicken Wrap (Printable version)

Mediterranean wrap featuring grilled chicken, tzatziki sauce, cucumber, and tomato in soft pita. Perfect for lunch or dinner.

# What You’ll Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts (about 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 (optional)
18 - 4 soft pita breads

# Directions:

01 - Combine olive oil, lemon juice, oregano, garlic powder, salt, and pepper in a mixing bowl. Add chicken strips and toss thoroughly to coat. Allow to marinate for at least 10 minutes.
02 - While chicken marinates, combine Greek yogurt, grated cucumber, dill, minced garlic, lemon juice, olive oil, salt, and pepper in a separate bowl. Mix until smooth and creamy. Refrigerate until ready to assemble.
03 - Heat a grill pan or skillet over medium-high heat. Place marinated chicken strips on the hot surface and cook for 3 to 4 minutes per side until cooked through and lightly charred. Transfer to a plate.
04 - Warm pita breads in a dry pan over medium heat or microwave for 30 to 45 seconds until soft and pliable.
05 - Spread a generous spoonful of tzatziki sauce on the interior of each warm pita bread. Layer with grilled chicken strips, sliced cucumber, diced tomato, and red onion if desired.
06 - Fold or roll each pita to enclose the filling securely. Serve immediately while still warm.

# Expert Advice:

01 -
  • Everything comes together in thirty minutes, so you can have a vibrant homemade meal faster than delivery could arrive.
  • The tzatziki tastes bright and creamy, and once you make it yourself, store bought versions lose their appeal completely.
  • You can prep the chicken and sauce ahead, then assemble wraps in minutes when hunger strikes or guests show up unannounced.
02 -
  • Squeeze the grated cucumber hard in a clean towel or cheesecloth, or your tzatziki will turn thin and watery within minutes.
  • Don't crowd the chicken in the pan or it will steam instead of char, so cook it in batches if your skillet isn't big enough.
  • Warm your pitas just before assembling, because cold pita tears easily and warm pita makes the whole wrap feel comforting and cohesive.
03 -
  • Let the chicken rest for a minute after cooking so the juices redistribute, keeping every bite tender and moist instead of dry.
  • If your pita is too thick or stiff, lightly brush it with water before warming to make it softer and easier to fold.
  • Make a double batch of tzatziki because it keeps for days in the fridge and tastes incredible with vegetables, chips, or grilled meats all week long.
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