Greek Chicken Wrap (Printable)

Mediterranean wrap with grilled chicken, tzatziki, cucumber, and tomato in soft pita. Light, fresh, and ready in 30 minutes.

# 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 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

→ Vegetables and Wraps

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 (6-7 inches diameter)

# How-To:

01 - In a mixing bowl, combine 2 tablespoons olive oil, 1 tablespoon lemon juice, dried oregano, garlic powder, salt, and black pepper. Add chicken strips and toss thoroughly to coat evenly. Marinate for at least 10 minutes at room temperature.
02 - While chicken marinates, prepare tzatziki in a separate bowl. Combine Greek yogurt, grated and squeezed cucumber, fresh dill, minced garlic, lemon juice, olive oil, salt, and pepper. Mix until smooth and well combined. Transfer to refrigerator until assembly time.
03 - Heat a grill pan or skillet over medium-high heat until hot. Remove chicken strips from marinade and place in the pan. 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 pan over medium heat or microwave for 15 to 20 seconds until soft and pliable. Keep wrapped in a clean kitchen towel to maintain warmth.
05 - Lay each warm pita flat. Spread 2 to 3 tablespoons of tzatziki sauce across the center of each bread. Layer grilled chicken strips, sliced cucumber, diced tomato, and red onion slices if using.
06 - Fold or roll each pita to enclose the filling, keeping the bottom sealed. Serve immediately with lemon wedges on the side.

# Expert Advice:

01 -
  • It tastes like sunshine and fresh air, even when youre eating it at your desk.
  • The tzatziki can be made three days ahead and somehow gets better as it sits.
  • You can double the chicken and have lunch sorted for tomorrow without any extra effort.
  • Its flexible enough to handle whatever vegetables are wilting in your crisper drawer.
02 -
  • If you skip squeezing the cucumber dry, your tzatziki will turn into soup and soak through the pita.
  • Dont crowd the pan when cooking the chicken or itll steam instead of getting those caramelized edges.
  • Warm pitas are non negotiable, cold ones tear and ruin the whole experience.
03 -
  • Let the chicken rest for a minute after cooking so the juices redistribute and every bite stays tender.
  • If your pitas are on the dry side, brush them lightly with olive oil before warming them up.
  • Double the tzatziki recipe because youll want to dip everything in it, including the extra chicken.
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