Greek Chicken Wrap

My neighbor came back from Athens with a craving she couldn't shake, and within a week, we were standing in my kitchen trying to recreate the chicken wraps she'd eaten near the Acropolis. The smell of oregano hitting hot olive oil brought her right back to that sunny corner cafe. We didn't get it perfect that first time, but we got close enough that it became our Thursday ritual. There's something about the combination of warm pita and cold tzatziki that just works, no matter the season. It's one of those meals that feels like a small vacation.

I made these for a casual backyard gathering once, setting up a little wrap station so people could build their own. It turned into the kind of meal where everyone lingers, adding extra cucumber or sneaking more tzatziki. One friend who claimed he didn't like yogurt-based sauces ended up taking the leftover tzatziki home. Watching people customize their wraps reminded me how fun it is when food becomes interactive. It's a dish that invites conversation and second helpings.

Ingredients

• Boneless, skinless chicken breasts: Slicing them into strips helps them cook faster and makes the wraps easier to eat, plus more surface area means more marinade flavor.
• Olive oil: Use a decent one here since it shows up in both the marinade and the tzatziki, and you'll taste the difference.
• Lemon juice: Freshly squeezed is worth it, the brightness cuts through the richness and wakes up every other flavor.
• Dried oregano: The backbone of that Greek flavor, it smells like sunshine and tastes like the Mediterranean coast.
• Garlic powder: Easier to distribute evenly in a marinade than fresh garlic, and it won't burn when you grill the chicken.
• Greek yogurt: Thick, tangy, and creamy, it's the base of the tzatziki and the reason this sauce clings so perfectly to everything.
• Cucumber: Grate it for the tzatziki and squeeze out the water, or it'll turn your sauce into soup.
• Fresh dill: This herb is tzatziki's best friend, adding a delicate, slightly sweet note that dried dill just can't match.
• Tomato: Ripe and juicy, it adds a pop of color and a bit of acidity that balances the richness.
• Red onion: Thinly sliced, it brings a sharp bite that some people love and others skip, so it's always optional.
• Soft pita breads: Warm them up so they fold without cracking, and they become the perfect edible vessel.

Instructions

Marinate the Chicken:

Whisk together olive oil, lemon juice, oregano, garlic powder, salt, and pepper in a bowl, then toss the chicken strips until every piece is coated. Let it sit for at least 10 minutes, or longer if you have time, the flavors just get better.

Make the Tzatziki:

Combine Greek yogurt, grated and squeezed cucumber, dill, minced garlic, lemon juice, olive oil, salt, and pepper in a bowl, stirring until smooth. Pop it in the fridge so the flavors meld while you cook the chicken.

Grill the Chicken:

Heat your grill pan or skillet over medium-high until it's nice and hot, then cook the chicken strips for 3 to 4 minutes per side until they're cooked through with a little char. The char adds a smoky depth that makes these wraps sing.

Warm the Pitas:

Heat the pita breads in a dry pan or microwave until they're soft and pliable. Cold pita will crack when you fold it, and nobody wants that.

Assemble the Wraps:

Spread a generous spoonful of tzatziki on each pita, then layer on the grilled chicken, sliced cucumber, tomato, and red onion if you're using it. Fold or roll it up snugly and serve right away while everything is still warm and fresh.

Save

There was an evening when I made these after a long, frustrating day, and the simple act of assembling the wraps felt oddly meditative. The cool crunch of cucumber, the warm chicken, the creamy tzatziki, it all came together in a way that felt restorative. My partner took one bite and said it tasted like hope, which made me laugh, but I knew what he meant. Sometimes a good meal is exactly the reset you need.

Storing and Reheating

Keep the cooked chicken, tzatziki, and chopped vegetables in separate containers in the fridge for up to three days, then assemble the wraps fresh when you're ready to eat. The pita breads store well in a sealed bag at room temperature, or you can freeze them for longer. If you're meal prepping, this setup makes weekday lunches incredibly easy. I've even packed the components in a lunchbox with an ice pack and assembled the wrap at my desk.

Serving Suggestions

These wraps are fantastic on their own, but they're even better with a side of crispy baked fries or a simple Greek salad with olives and feta. A squeeze of extra lemon over the top right before eating brightens everything up. I like to serve them with a cold drink, something citrusy or sparkling, to keep the Mediterranean vibe going. They're also great picnic food if you pack everything separately and assemble on-site.

Variations and Substitutions

If you want to skip the chicken, grilled halloumi or falafel make excellent vegetarian alternatives that keep the protein and heartiness intact. You can swap the pita for large lettuce leaves if you're avoiding gluten, though the texture is obviously different. Sometimes I add a sprinkle of crumbled feta or a handful of fresh parsley for extra layers of flavor. A drizzle of hot sauce or a few pickled peppers can add heat if that's your thing.

• Try lamb strips instead of chicken for a richer, more traditional flavor.
• Add a handful of baby spinach or arugula for extra greens.
• Use whole wheat or garlic-flavored pita for a different twist.

Save

These wraps have become my go-to when I want something satisfying without a lot of fuss. They remind me that good food doesn't have to be complicated, just thoughtful and made with a little care.

Recipe FAQs

→ How long can I marinate the chicken?

The chicken needs at least 10 minutes to absorb the flavors. For deeper taste, marinate up to 4 hours in the refrigerator. Avoid marinating longer than 8 hours as the lemon juice may begin to cook the chicken.

→ Can I prepare the tzatziki ahead of time?

Yes, tzatziki tastes even better when made 1-2 hours ahead. Store it in an airtight container in the refrigerator. The flavors meld together beautifully, and it stays fresh for up to 3 days.

→ What's the best way to cook the chicken?

Use a grill pan or cast-iron skillet over medium-high heat for 3-4 minutes per side. This creates a light char while keeping the inside juicy. Ensure the chicken reaches an internal temperature of 165°F (74°C) for food safety.

→ How do I warm pita bread properly?

Warm pita in a dry skillet over medium heat for about 30 seconds per side until soft and pliable, or wrap them in a damp paper towel and microwave for 20-30 seconds. This prevents them from becoming brittle or tough.

→ Are there vegetarian alternatives?

Absolutely. Replace chicken with grilled halloumi cheese, crispy falafel, or marinated tofu. These options absorb the Mediterranean flavors beautifully while maintaining the wrap's satisfying texture and nutritional balance.

→ Can I make this gluten-free?

Yes. Use gluten-free pita bread, or swap for large lettuce leaves like romaine or butter lettuce. This creates a lighter, low-carb version while maintaining all the delicious Mediterranean flavors and textures.