Greek Chicken Wrap (Printable Version)

Grilled chicken with tzatziki, cucumber, and tomato in soft pita. A fresh Mediterranean meal 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

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 & Wrap

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

# Directions:

01 - In a mixing bowl, combine olive oil, lemon juice, oregano, garlic powder, salt, and pepper. Add chicken strips and toss thoroughly to coat. Allow to marinate for at least 10 minutes.
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. Refrigerate until ready to use.
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 with light char marks. Transfer to a plate.
04 - Warm pita breads in a dry pan over medium heat or microwave until soft and pliable for easy folding.
05 - Spread a generous spoonful of tzatziki sauce on each warm pita bread. Layer with grilled chicken strips, sliced cucumber, diced tomato, and red onion if desired.
06 - Fold or roll each pita to enclose the filling securely and serve immediately while warm.

# Expert Advice:

01 -
  • It comes together faster than delivery and tastes like you spent all afternoon in the kitchen.
  • The tzatziki is cool and creamy against the warm, lemony chicken in a way that feels like a small vacation.
  • You can prep everything ahead and assemble when hunger strikes, no stress involved.
02 -
  • Squeeze the grated cucumber hard, I once skipped this and the tzatziki turned watery and slid right out of the wrap.
  • Do not crowd the pan when cooking the chicken, or it will steam instead of getting those beautiful char marks.
  • Warm the pita just before assembling, cold pita cracks and tears when you try to fold it.
03 -
  • Use a grill pan instead of a regular skillet, the ridges give the chicken those restaurant style char marks that make it look and taste better.
  • Let the chicken rest for a minute after cooking so the juices redistribute, slicing it right away makes it dry.
  • If your tzatziki tastes too sharp, add a pinch of sugar or a drizzle of honey to round it out.
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