Greek Chicken Wrap (Print version)

Mediterranean wrap with grilled chicken, tzatziki, cucumber, tomato, and fresh herbs wrapped in soft pita.

# What You'll Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts (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 Wrap

15 - 1 cup cucumber, thinly sliced
16 - 1 cup tomato, diced or sliced
17 - 1/4 small red onion, thinly sliced
18 - 4 soft pita breads

# How to Make It:

01 - In a bowl, combine olive oil, lemon juice, oregano, garlic powder, salt, and pepper. Add chicken strips and toss to coat evenly. Marinate for at least 10 minutes.
02 - While the chicken marinates, in a separate bowl mix Greek yogurt, grated cucumber, dill, garlic, lemon juice, olive oil, salt, and pepper until smooth and well combined. Refrigerate until needed.
03 - Heat a grill pan or skillet over medium-high heat. Cook the marinated chicken strips for 3 to 4 minutes per side, or until cooked through and lightly charred. Remove from heat.
04 - Warm the pita breads in a dry pan or microwave until soft and pliable, approximately 1 to 2 minutes.
05 - Spread a generous spoonful of tzatziki on each pita bread. Top with grilled chicken strips, sliced cucumber, tomato, and red onion if desired.
06 - Fold or roll each pita to enclose the filling securely and serve immediately while warm.

# Expert Tips:

01 -
  • It comes together faster than ordering takeout and tastes twice as fresh.
  • The homemade tzatziki is so good you'll want to eat it with a spoon before it even makes it to the pita.
  • You can prep the chicken and sauce ahead, then assemble wraps in under five minutes when hunger strikes.
  • It's one of those rare meals that feels indulgent but actually leaves you energized instead of sluggish.
02 -
  • Squeeze the grated cucumber dry using a clean kitchen towel or paper towels, skipping this step will turn your tzatziki into a watery mess that slides right off the pita.
  • Don't overcrowd the pan when cooking chicken or it will steam instead of getting those beautiful charred edges that add so much flavor.
  • Warm your pitas or they'll crack and tear when you try to fold them, trust me I've had wraps explode in my hands more than once.
03 -
  • Use a meat thermometer to check that chicken reaches 165 degrees internally, overcooked chicken turns rubbery and dry no matter how good your marinade is.
  • Let the cooked chicken rest for a minute or two before assembling the wraps so the juices redistribute and don't make everything soggy.
  • Toast the pita lightly on the grill pan after warming for a hint of smokiness that takes the whole wrap up a notch.
Go back