Greek Chicken Wrap (Printable)

Mediterranean wrap with grilled chicken, tzatziki sauce, cucumber, tomato, and pita bread. Ready in 30 minutes.

# 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 Sauce

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

→ Assembly

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 Steps:

01 - In a mixing 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 at room temperature.
02 - While chicken marinates, prepare tzatziki in a separate bowl by mixing Greek yogurt, grated cucumber, dill, minced garlic, lemon juice, olive oil, salt, and pepper until smooth and well combined. Cover and refrigerate until assembly.
03 - Heat a grill pan or skillet over medium-high heat. Place marinated chicken strips on the hot surface and cook for 3 to 4 minutes per side until cooked through with light charring. Transfer to a clean plate.
04 - Heat pita breads in a dry skillet over medium heat or microwave for 20 to 30 seconds until soft and pliable for folding.
05 - Spread a generous spoonful of tzatziki sauce on each warmed pita. Layer with grilled chicken strips, sliced cucumber, diced tomato, and red onion slices.
06 - Fold or roll each pita around the filling to create a secure wrap. Serve immediately while warm.

# Expert Tips:

01 -
  • Everything comes together in half an hour, so you can have a restaurant quality meal on a weeknight without the stress.
  • The tzatziki is creamy, tangy, and ridiculously good, you'll want to put it on everything from roasted vegetables to morning eggs.
  • Each bite delivers crunch, creaminess, and that sunny Mediterranean flavor that never gets old.
02 -
  • Squeeze the grated cucumber hard, like you're wringing out a wet towel, or your tzatziki will be watery and sad.
  • Don't skip warming the pitas, cold ones crack and rip the moment you try to fold them, and it's heartbreaking.
  • Let the chicken rest for a minute after grilling so the juices redistribute, slicing into it too soon makes it dry.
03 -
  • Use a grill pan instead of a regular skillet to get those beautiful char marks that make the chicken look and taste like it came from a restaurant.
  • If your tzatziki tastes flat, add a pinch of salt and another squeeze of lemon, it wakes everything up.
  • Double the tzatziki recipe, trust me, you'll want extra for dipping, drizzling, and sneaking spoonfuls straight from the bowl.
Go Back