Greek Chicken Wrap (Print page)

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

# What You 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

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
17 - 1/4 small red onion, thinly sliced (optional)
18 - 4 soft pita breads (8-inch diameter)

# Directions:

01 - Combine olive oil, lemon juice, oregano, garlic powder, salt, and pepper in a bowl. Add chicken strips and toss thoroughly to coat. Marinate for at least 10 minutes at room temperature.
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 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 keep warm.
04 - Place pita breads in a dry skillet over medium heat or microwave for 30 seconds until soft and pliable. Keep warm until assembly.
05 - Spread a generous spoonful of tzatziki 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 to enclose the filling securely. Serve immediately while pita is still warm.

# Expert Advice:

01 -
  • Everything comes together in half an hour, but it tastes like you spent the afternoon cooking.
  • The tzatziki is so good you'll start putting it on everything else in your fridge.
  • It's filling without feeling heavy, which makes it perfect for lunch or a light dinner.
  • You can prep the components ahead and assemble when you're ready to eat.
02 -
  • Squeeze the grated cucumber really well or your tzatziki will be watery, I learned this after my first batch turned into a puddle.
  • Don't skip warming the pita, it transforms the texture and makes the whole wrap easier to handle.
  • If your chicken is cooking unevenly, pound the breasts to an even thickness before slicing them into strips.
03 -
  • Let the chicken rest for a minute after grilling so the juices redistribute and every bite stays moist.
  • Make a double batch of tzatziki, it keeps well and you'll want it for dipping chips or spreading on sandwiches.
  • If the pita starts to crack, wrap it in a damp paper towel and microwave for 10 seconds to make it flexible again.
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