Greek Chicken Wrap (Printable View)

Juicy grilled chicken with tzatziki, fresh cucumber, and tomato wrapped in soft pita for a satisfying Mediterranean meal.

# 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 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 - In a mixing bowl, combine olive oil, lemon juice, oregano, garlic powder, salt, and pepper. Add chicken strips and toss thoroughly to coat. Marinate for at least 10 minutes.
02 - In a separate bowl, mix Greek yogurt, grated cucumber, dill, minced garlic, lemon juice, olive oil, salt, and pepper until smooth. 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. Remove from heat.
04 - Warm pita breads in a dry pan or microwave until soft and pliable.
05 - Spread a generous spoonful of tzatziki on each pita. Top with grilled chicken, sliced cucumber, tomato, and red onion if desired.
06 - Fold or roll each pita to enclose the filling and serve immediately.

# Expert Tips:

01 -
  • It comes together in half an hour but tastes like you spent the afternoon marinating and fussing.
  • The tzatziki is so good you'll find yourself eating it with a spoon when no one's looking.
  • Everything can be prepped ahead and assembled right before eating, which saves you during busy weeknights.
  • It's flexible enough to pack for lunch or serve at a casual dinner without feeling out of place.
02 -
  • Squeeze the grated cucumber hard, I mean really wring it out, or your tzatziki will turn into soup and slide right off the chicken.
  • Don't skip warming the pitas, cold pita cracks when you fold it and warm pita hugs the filling like it was meant to be there.
  • Marinate the chicken for at least 10 minutes, but if you have an hour the flavor deepens and the texture gets even more tender.
03 -
  • Char the chicken just enough to get those dark grill marks, they add a smoky depth that makes the whole wrap taste more complex.
  • Taste your tzatziki before serving and adjust the lemon or salt, Greek yogurt brands vary in tanginess so trust your palate.
  • If your pita is a little stale, sprinkle it lightly with water before warming to bring it back to life.
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