Greek Chicken Wrap (Printable Version)

Mediterranean wrap with grilled chicken, tzatziki, cucumber, and tomato in soft pita. Fresh, satisfying, and ready in 30 minutes.

# What You'll Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts (approximately 14 oz), sliced into strips
02 - 2 tablespoons olive oil
03 - 1 tablespoon 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 lemon juice
13 - 1 tablespoon olive oil
14 - Salt and pepper to taste

→ Vegetables and Wrap

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

# How To Make It:

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 before cooking.
02 - While chicken marinates, mix Greek yogurt, grated cucumber, dill, garlic, lemon juice, olive oil, salt, and pepper in a separate bowl until smooth and well combined. Refrigerate until ready to assemble.
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.
04 - Warm pita breads in a dry pan over medium heat or in a microwave until soft and pliable, approximately 30 to 45 seconds per side.
05 - Spread a generous spoonful of tzatziki on each warm pita bread. Layer with grilled chicken strips, sliced cucumber, 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 half an hour, making it perfect for busy weeknights when you want real flavor without the wait.
  • The homemade tzatziki is so much brighter and creamier than store bought, and you will want to put it on everything.
  • You can prep the chicken and sauce ahead, then assemble wraps in minutes when hunger strikes.
  • It is endlessly adaptable, swap the protein, add more veggies, or skip the pita entirely for a bowl.
02 -
  • Squeeze that grated cucumber hard, I learned this the messy way when my first batch of tzatziki turned into a puddle.
  • Do not skip marinating the chicken, even 10 minutes makes a huge difference in flavor and tenderness.
  • Warm your pitas or they will crack when you try to fold them, cold pita is the enemy of a good wrap.
03 -
  • Let the chicken rest for a minute after grilling, it keeps the juices inside instead of spilling out into your wrap.
  • If your tzatziki tastes flat, add a tiny pinch of salt and another squeeze of lemon, it will wake everything up.
  • Use a grill pan instead of a regular skillet if you have one, those char marks add a smoky depth that makes all the difference.
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