Greek Chicken Wrap

The smell of oregano and lemon always brings me straight back to a tiny Athens street stall where I watched a woman flip chicken on a grill no bigger than a laptop. She wrapped everything in warm pita without measuring a single thing, yet every bite tasted perfect. I came home determined to recreate that balance of smoky, tangy, and cool, and after a few tries, this wrap became my go-to whenever I need something fresh and filling without much fuss. It tastes like sunshine, even on a Tuesday.

I made these wraps for a picnic last spring, packing everything separately so we could build them by the water. My friend took one bite and declared it better than any restaurant version she had tried. We sat there with lemon juice dripping down our wrists, the breeze carrying the scent of dill and garlic, and it felt like we had stolen a piece of the Mediterranean for an afternoon. That day, this recipe stopped being just dinner and became my secret weapon for turning ordinary moments into something memorable.

Ingredients

• Boneless, skinless chicken breasts: Slicing them into strips ensures they cook quickly and evenly, plus you get more surface area for that beautiful char and marinade to cling to.
• Olive oil: Use a good quality one here, it carries the lemon and oregano into every bite and keeps the chicken tender.
• Lemon juice: Fresh is non negotiable, the brightness cuts through the richness of the yogurt and makes everything taste alive.
• Dried oregano: The backbone of Greek flavor, it blooms beautifully when it hits the hot pan with the chicken.
• Garlic powder: Mixed into the marinade, it gives a mellow, even garlic presence without the risk of burnt bits.
• Greek yogurt: Thick, tangy, and creamy, it is the foundation of tzatziki and the reason this wrap feels indulgent yet light.
• Cucumber: Grate it for the tzatziki and squeeze out every drop of water, or it will turn your sauce into soup.
• Fresh dill: This herb is what makes tzatziki unmistakably Greek, do not skip it or substitute dried.
• Tomato: Ripe and juicy, it adds a sweet contrast to the tangy sauce and savory chicken.
• Red onion: A few thin slices add a sharp bite that balances the creaminess, but it is optional if you are not an onion person.
• Pita breads: Soft and pliable, they hold everything together without tearing, warm them up so they are easy to fold.

Instructions

Marinate the Chicken:

Whisk together olive oil, lemon juice, oregano, garlic powder, salt, and pepper in a bowl until it smells like a Mediterranean breeze. Toss in the chicken strips, making sure every piece is coated, then let them sit for at least 10 minutes so the flavors can sink in.

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 and creamy. Pop it in the fridge so it stays cool and the flavors meld while you cook the chicken.

Grill the Chicken:

Heat a grill pan or skillet over medium high until it is hot enough to sizzle when the chicken hits it. Cook the strips for 3 to 4 minutes per side until they are golden, lightly charred, and cooked through, then set them aside to rest.

Warm the Pita:

Heat each pita in a dry pan for about 30 seconds per side or wrap them in a damp towel and microwave for 20 seconds. You want them soft and pliable, not crispy or cracked.

Assemble the Wraps:

Spread a generous spoonful of tzatziki down the center of each pita, then layer on the grilled chicken, sliced cucumber, tomato, and red onion if you are using it. Fold the sides in and roll it up like you are tucking in a blanket, keeping everything snug so nothing falls out.

Serve Immediately:

Enjoy them right away while the chicken is still warm and the pita is soft. If you wait too long, the juices will soak through, but honestly, even a slightly soggy wrap still tastes amazing.

Save

One evening, I made these wraps for my neighbor who had just moved in and did not have her kitchen set up yet. She sat on my counter eating one while we talked about nothing important, and when she finished, she looked at me and said it tasted like home, even though she had never been to Greece. That is when I realized food does not just feed people, it gives them a feeling, a place to land for a few minutes. This wrap does that every single time.

Making It Your Own

This recipe is a template more than a rulebook, and I have played with it dozens of times depending on what is in my fridge. Swap the chicken for grilled halloumi if you want something vegetarian but still hearty, or use falafel for a crispier, earthier option. I have added crumbled feta on top for extra tang, thrown in a handful of chopped parsley for brightness, and even used romaine leaves instead of pita when I wanted something lighter. The tzatziki is the constant, everything else can bend to your mood or your pantry.

Prepping Ahead for Easy Weeknights

If you know your week is going to be chaotic, marinate the chicken the night before and keep it in the fridge, it will only taste better after soaking overnight. The tzatziki can be made up to two days ahead and stored in an airtight container, just give it a good stir before using. I like to slice my veggies in the morning and keep them in a container so when dinnertime hits, all I have to do is grill the chicken and assemble. It turns a 30 minute recipe into a 10 minute miracle.

Serving Suggestions and Pairings

These wraps are a meal on their own, but I love serving them with a simple Greek salad on the side, just chopped tomatoes, cucumber, red onion, olives, and feta with a drizzle of olive oil and red wine vinegar. Lemon wedges are a must, a quick squeeze right before you bite in makes everything sing. If you are feeding a crowd, set up a wrap bar with all the components laid out so everyone can build their own, it is low effort for you and fun for them.

• Add a handful of arugula or spinach inside the wrap for extra greens and a peppery bite.
• Serve with baked sweet potato fries or crispy chickpeas for a satisfying crunch alongside.
• Pour a cold glass of sparkling water with lemon or a chilled white wine to keep the Mediterranean vibe going.

Save

This wrap has become my answer to the question of what to make when I want something satisfying but not heavy, flavorful but not complicated. I hope it finds a place in your kitchen the way it has in mine, ready to turn any ordinary meal into something worth savoring.

Recipe Questions & Answers

→ Can I prepare the chicken ahead of time?

Yes, you can marinate the chicken up to 4 hours in advance. Store it covered in the refrigerator. You can also grill the chicken the day before and reheat gently before assembling the wraps.

→ How do I make the tzatziki less thick?

If your tzatziki is too thick, thin it with a tablespoon of lemon juice or olive oil at a time until you reach your desired consistency. Make sure to squeeze the grated cucumber well to remove excess moisture.

→ What are good substitutes for pita bread?

You can use whole wheat pita, flatbread, or large lettuce leaves for a lower-carb option. Gluten-free pita is available if you need to avoid gluten. Warm tortillas also work well as an alternative.

→ Can I make this vegetarian?

Absolutely. Substitute the chicken with grilled halloumi cheese, falafel, or marinated chickpeas. The tzatziki and fresh vegetables provide plenty of flavor and nutrition on their own.

→ How long can I store leftover tzatziki?

Store tzatziki in an airtight container in the refrigerator for up to 3 days. The flavors actually improve as it sits. If it separates slightly, simply stir before serving.

→ What temperature should the chicken reach?

Cook chicken until it reaches an internal temperature of 165°F (74°C) for food safety. This typically takes 3-4 minutes per side over medium-high heat, depending on thickness.