Save The smell of oregano and lemon hitting a hot pan always takes me straight back to a tiny kitchen in Athens, watching a street vendor flip chicken with one hand while folding pitas with the other. I came home determined to recreate that flavor, that ease, that way the chicken stayed juicy even after sitting under foil for a minute. This wrap became my answer to busy weeknights when I wanted something that tasted like vacation but came together faster than delivery.
I made these wraps for my sister after she got back from a semester abroad, and she teared up a little when she took the first bite. She said it reminded her of late nights in Thessaloniki, eating souvlaki on the curb with new friends. We ended up making them together every few weeks after that, tweaking the garlic levels and debating whether red onion was essential or too sharp. Those evenings taught me that food doesnt have to be fancy to carry weight.
Ingredients
- Boneless, skinless chicken breasts (400 g): Slicing them into strips instead of cooking them whole means more surface area for that lemony marinade to cling to, and they cook in half the time.
- Olive oil (2 tablespoons for chicken, 1 for tzatziki): Use the good stuff here because it carries all the other flavors and adds a silky richness you cant fake.
- Lemon juice (1 tablespoon for chicken, 1 for tzatziki): Fresh is best, but Ive used bottled in a pinch and nobody noticed when the chickens this well seasoned.
- Dried oregano (1 teaspoon): This is the backbone of Greek flavor, earthy and warm, and a little goes a long way so dont overdo it.
- Garlic powder (1/2 teaspoon) and fresh garlic clove (1 small, for tzatziki): Powder keeps the marinade smooth, fresh garlic gives the tzatziki its bite.
- Greek yogurt (1 cup): The thick, tangy kind is essential for tzatziki, if its too runny your wrap will turn soggy before you finish it.
- Cucumber (1/3 cup grated for tzatziki, 1 cup sliced for wraps): Squeeze the grated cucumber hard in a towel or your tzatziki will be watery, I learned that the hard way.
- Fresh dill (1 tablespoon): It adds a brightness that dried dill just cant match, and it makes the whole kitchen smell like summer.
- Tomato (1 cup): Ripe and juicy is ideal, but even winter tomatoes work when theyre tucked into a wrap with this much flavor.
- Red onion (1/4 small, optional): Slice it thin and soak it in cold water for five minutes if you want the flavor without the harsh bite.
- Soft pita breads (4): Warm them up or theyll crack when you fold them, trust me on this one.
Instructions
- Marinate the chicken:
- In a bowl, whisk together olive oil, lemon juice, oregano, garlic powder, salt, and pepper until it looks like a loose, golden slurry. Toss in the chicken strips and turn them with your hands so every piece gets coated, then let them sit for at least 10 minutes while you prep everything else.
- Make the tzatziki:
- Grate the cucumber on the smallest holes of your grater, then squeeze it hard in a clean towel until no more liquid drips out. Stir it into the Greek yogurt along with dill, minced garlic, lemon juice, olive oil, and a pinch of salt and pepper, then taste and adjust because this is where you make it yours.
- Cook the chicken:
- Heat a grill pan or skillet over medium high until a drop of water sizzles on contact. Lay the chicken strips in a single layer and let them sear for 3 to 4 minutes without moving them, then flip and cook the other side until theyre golden and cooked through with a little char on the edges.
- Warm the pitas:
- Toss them in a dry pan for 30 seconds per side or wrap them in a damp towel and microwave for 20 seconds. You want them soft and pliable, not stiff or theyll crack when you fold them.
- Assemble the wraps:
- Spread a generous spoonful of tzatziki down the center of each pita, then layer on the grilled chicken, sliced cucumber, tomato, and red onion if youre using it. Fold the bottom up and the sides in, or just roll it tight like a burrito and eat it with both hands.
Save I brought these wraps to a potluck once, wrapped in foil and still warm, and watched people go back for seconds before trying anything else on the table. Someone asked if Id ordered them from a restaurant, and I just smiled and said theyd taken me twenty minutes. That was the moment I realized how much power there is in a simple recipe done right, in food that makes people feel cared for without you having to say a word.
Making It Your Own
Ive swapped the chicken for grilled halloumi when I wanted something vegetarian, and the salty squeaky cheese held up beautifully against the cool tzatziki. Falafel works too, especially if you crisp them up in the oven first so they dont turn mushy. Once I added a handful of chopped fresh parsley and a sprinkle of crumbled feta because I had them sitting in the fridge, and it turned into something even more vibrant and herbaceous.
Storing and Reheating
The tzatziki keeps in the fridge for up to three days and actually tastes better after the flavors have had time to meld. I cook extra chicken and store it separately so I can assemble wraps fresh throughout the week without everything getting soggy. If you need to pack these for lunch, wrap them tightly in foil and keep the tzatziki on the side until youre ready to eat.
Serving Suggestions
These wraps are perfect on their own, but I love serving them with a simple Greek salad on the side, just chopped tomatoes, cucumbers, olives, and feta tossed with olive oil and red wine vinegar. Lemon wedges are a must because that extra squeeze of brightness right before you take a bite makes everything pop. Sometimes I set out a bowl of hummus and some pita chips for people to snack on while Im finishing up the chicken.
- Add a handful of arugula or spinach for extra greens without changing the flavor.
- Serve with roasted potatoes or a side of lemon rice if youre feeding a crowd.
- Drizzle a little extra olive oil over the assembled wraps for richness.
Save This wrap has become my go to whenever I need something that feels special but doesnt ask for much. I hope it becomes one of those recipes you make without thinking, the kind that fills your kitchen with the smell of lemon and herbs and reminds you that good food doesnt have to be complicated.
Recipe FAQ
- → How do I prevent the chicken from drying out?
Marinate the chicken strips for at least 10 minutes in the olive oil and lemon mixture to keep them moist. Cook on medium-high heat for just 3-4 minutes per side until lightly charred but still juicy inside. Don't overcook or the chicken will dry out.
- → Can I make the tzatziki ahead of time?
Yes, tzatziki actually tastes better when made a few hours ahead. Prepare it, cover, and refrigerate until needed. This allows the flavors to meld beautifully. It keeps well for up to 2 days in the refrigerator.
- → What's the best way to warm the pita bread?
Warm pita in a dry skillet over medium heat for about 30 seconds per side, or wrap in a damp towel and microwave for 20-30 seconds. This makes it soft and pliable, perfect for wrapping without cracking or tearing.
- → Are there vegetarian alternatives?
Absolutely. Substitute the chicken with grilled halloumi cheese, crispy falafel, or seasoned chickpeas for equally delicious vegetarian wraps. Follow the same assembly process and adjust seasoning to taste.
- → How can I make this gluten-free?
Replace regular pita bread with gluten-free pita, or use large lettuce leaves like romaine or butter lettuce as wraps. Both alternatives work wonderfully and maintain the fresh, light character of the meal.
- → Can I prepare the vegetables in advance?
Yes, slice and dice the cucumber, tomato, and onion up to 4 hours ahead. Store them in separate airtight containers in the refrigerator to prevent excess moisture. Assemble just before serving for the freshest taste and texture.