Greek Chicken Wrap

The smell of oregano and lemon always brings me straight back to a tiny café terrace overlooking the Aegean, where I watched a cook slap chicken onto a sizzling grill with one hand while chatting with regulars. I came home determined to recreate that bright, herby simplicity in my own kitchen. After a few tries, I nailed the balance: tender chicken, cool tzatziki, and vegetables so fresh they crunch. Now it's my go-to when I want something quick but impressive enough to make a Tuesday feel like a holiday.

I made these wraps for a potluck last spring, and they disappeared faster than anything else on the table. My friend Alex, who swore he didn't like yogurt-based sauces, came back three times and asked for the tzatziki recipe. Watching people fold their pitas, drip a little sauce, and laugh about it reminded me that the best meals are the ones you can hold in your hands and enjoy without fuss.

Ingredients

• Boneless, skinless chicken breasts: Slicing them into strips means faster cooking and more surface area for that lemony marinade to soak in, plus every bite gets a little char.
• Olive oil: Use a fruity, good quality one if you have it, it makes the marinade taste brighter and helps the chicken stay juicy on the grill.
• Lemon juice: Fresh is always better, bottled stuff can taste flat and won't give you that vibrant zing.
• Dried oregano: This is the backbone of Greek flavor, earthy and slightly peppery, and it blooms beautifully when it hits the hot pan.
• Garlic powder: I like using powder in the marinade because it coats evenly, but if you prefer fresh, one minced clove works great too.
• Greek yogurt: Thick, tangy, and protein-packed, it's the base for tzatziki and gives it that signature creamy texture.
• Cucumber: Grate it, squeeze out the water, or your tzatziki will turn into soup, I learned this the messy way.
• Fresh dill: Its grassy, anise-like flavor is what makes tzatziki taste authentic, dried dill just doesn't compare.
• Garlic clove: One small clove is enough, too much raw garlic can overpower the cool freshness of the sauce.
• Tomato: Ripe, juicy tomatoes add sweetness and a burst of color, but even off season ones work if you salt them lightly first.
• Red onion: Thinly sliced and optional, but it adds a sharp bite that cuts through the richness of the tzatziki.
• Pita breads: Soft, pillowy pitas are essential, warm them up so they're pliable and won't crack when you fold them.

Instructions

Marinate the chicken:

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

Make the tzatziki:

Combine the Greek yogurt, grated cucumber (squeezed dry), 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 your grill pan or skillet over medium high heat until it's nice and hot. Cook the marinated chicken strips for 3 to 4 minutes per side, until they're golden, slightly charred, and cooked through, then set them aside to rest.

Warm the pitas:

Toss the pita breads into a dry pan or microwave them for a few seconds until they're soft and pliable. You want them warm enough to fold without tearing.

Assemble the wraps:

Spread a generous spoonful of tzatziki on each pita, then layer on the grilled chicken, cucumber slices, tomato, and red onion if you're using it. Fold or roll the pita around the filling, tucking in the sides so nothing escapes, and serve right away while everything's still warm and fresh.

Save

One evening, I packed these wraps for a picnic in the park, and we ate them sitting on a blanket as the sun dipped low and turned everything golden. My partner took a bite, got tzatziki on their nose, and declared it the best dinner we'd had all month. It wasn't fancy, but it felt perfect, proof that simple food made with care can turn an ordinary night into something worth remembering.

Swaps and Substitutions

If you're not a chicken person, grilled halloumi or homemade falafel are fantastic alternatives that keep the Mediterranean vibe alive. For a gluten free version, swap the pita for large lettuce leaves or gluten free flatbreads, they hold up surprisingly well. You can also use sour cream instead of Greek yogurt in the tzatziki if that's what you have, though it'll be a bit tangier and less thick.

Storage and Make Ahead Tips

The tzatziki actually gets better after a few hours in the fridge, so feel free to make it a day ahead and let the flavors mingle. Grilled chicken keeps well in an airtight container for up to three days, and you can reheat it gently in a pan or eat it cold in the wrap. Just assemble the wraps right before serving, pre-assembled ones get soggy and lose their magic.

Serving Suggestions

These wraps are fantastic on their own, but they shine even brighter with a side of crispy roasted potatoes, a Greek salad, or some warm olives and feta. A squeeze of fresh lemon over the top right before you dig in adds an extra pop of brightness. If you're feeding a crowd, set out all the components and let everyone build their own, it's interactive, fun, and everyone gets exactly what they want.

• Serve with lemon wedges on the side for an extra citrusy kick.
• Add a handful of fresh parsley or mint for a burst of green and a hint of coolness.
• Crumbled feta on top takes it from delicious to downright addictive.

Save

This wrap has become my answer to busy days, lazy weekends, and impromptu dinners with friends. It's proof that you don't need a long ingredient list or hours in the kitchen to make something that feels special and tastes like a little escape.

Recipe Questions & Answers

→ Can I prepare the chicken ahead of time?

Yes, marinate the chicken strips up to 4 hours in advance and store in the refrigerator. You can also grill the chicken earlier in the day and reheat gently before assembling the wraps.

→ What's the best way to warm the pita bread?

Warm pita briefly in a dry skillet over medium heat for 30 seconds per side, or wrap in a damp paper towel and microwave for 20-30 seconds. This makes them soft and pliable for easier folding without drying them out.

→ How do I make the tzatziki less watery?

Grate the cucumber and squeeze out excess moisture using paper towels or a clean kitchen cloth before adding to the yogurt. This prevents the sauce from becoming too thin when assembled.

→ Can I substitute the chicken with something else?

Absolutely. Grilled halloumi cheese, falafel, grilled vegetables, or seasoned lamb make excellent alternatives. Adjust cooking times based on your chosen protein or alternative.

→ How should I store leftover wraps?

Store components separately in airtight containers for up to 3 days. Keep tzatziki, grilled chicken, and fresh vegetables separate, then assemble fresh wraps as needed to maintain texture and prevent sogginess.

→ What vegetables work well as substitutes?

Bell peppers, lettuce, radishes, red onion, kalamata olives, and fresh herbs like parsley or mint complement the Mediterranean flavors. Adjust quantities to your preference.