Greek Chicken Wrap

The smell of oregano and lemon hitting a hot pan always pulls me straight back to that tiny kitchen in Thessaloniki. I was visiting a friend who taught me that marinating chicken doesn't need hours, just the right balance of acid and oil. We stood at her counter, tearing pita with our hands and laughing about how I'd been overthinking Greek food for years. That wrap, assembled in under a minute, tasted better than anything I'd labored over back home.

I made these wraps for a picnic once, packing everything separately so nothing would get soggy. My brother assembled his in the park, piling on extra cucumber and tzatziki until it barely closed. He took one bite and declared it better than the place we'd tried in Athens, which is high praise coming from him. I still think about that afternoon, the way the pita stayed soft and the chicken stayed juicy even after the drive.

Ingredients

• Boneless, skinless chicken breasts: Slicing them into strips before marinating means more surface area for flavor and faster cooking on the pan.
• Olive oil: Use a decent quality one here since it carries all the lemon and oregano directly into the meat.
• Lemon juice: Freshly squeezed is worth it, the brightness cuts through the richness of the yogurt and makes everything taste alive.
• Dried oregano: Greek oregano is earthier and more potent than the Italian kind, so don't skimp on this.
• Garlic powder: It distributes more evenly in a quick marinade than fresh garlic, which can burn on the grill pan.
• Greek yogurt: The thick, strained kind is essential for tzatziki, regular yogurt will make it runny and sad.
• Cucumber: Grate it for the tzatziki and squeeze out every drop of water, or your sauce will turn into soup.
• Fresh dill: This is what makes tzatziki taste like the real thing, dried dill just doesn't have the same grassy brightness.
• Fresh garlic clove: One small clove is enough, too much and it'll overpower the cool, creamy yogurt.
• Tomato: Ripe and juicy is the goal, but if they're out of season, cherry tomatoes halved are a better bet.
• Red onion: Slice it thin and soak it in cold water for a few minutes if the bite is too sharp.
• Soft pita breads: Look for the kind that's pliable and fresh, stale pita will crack when you try to fold it.

Instructions

Marinate the Chicken:

Whisk together olive oil, lemon juice, oregano, garlic powder, salt, and pepper in a bowl, then toss in your chicken strips and let them sit for at least 10 minutes. The acid in the lemon starts tenderizing the meat right away, so even a short marinade makes a difference.

Make the Tzatziki:

Combine Greek yogurt, the grated and squeezed cucumber, dill, minced garlic, lemon juice, olive oil, salt, and pepper in a bowl and stir until smooth. Pop it in the fridge so the flavors can get to know each other while you cook the chicken.

Grill the Chicken:

Heat a grill pan or skillet over medium high heat and cook the chicken strips for 3 to 4 minutes per side until they're cooked through and have those nice charred lines. Don't move them around too much or they won't get that caramelized crust.

Warm the Pita:

Heat each pita in a dry pan for about 30 seconds per side or wrap them in a damp towel and microwave for 20 seconds. Warm pita is soft and folds easily, cold pita will fight you.

Assemble the Wraps:

Spread a generous layer of tzatziki on each pita, then pile 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 as you go so nothing falls out.

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These wraps have become my go to when I need to feed people quickly but still want it to feel special. I remember making them for a friend who'd just moved into a new apartment with no furniture yet, so we sat on the floor with paper towels as plates. She said it tasted like vacation, which is exactly what good food should do when life feels chaotic.

Serving Suggestions

I like to serve these with lemon wedges on the side so everyone can add an extra squeeze if they want. A simple Greek salad with feta, olives, and a sharp vinaigrette makes it feel like a full meal, and if you're feeding a crowd, set out extra tzatziki in a bowl because people always want more. Sometimes I'll add a handful of crispy chickpeas or a few pickled peppers for crunch and tang.

Make Ahead Tips

You can marinate the chicken the night before and keep it in the fridge, which actually makes it even more flavorful. The tzatziki also benefits from sitting overnight, the garlic mellows and the dill infuses into every spoonful. Just don't assemble the wraps until you're ready to eat, or the pita will get soggy and lose that perfect chewy texture.

Variations and Swaps

I've made this with grilled halloumi instead of chicken, and the salty, squeaky cheese is incredible against the cool tzatziki. Falafel works beautifully too, especially if you want to keep it vegetarian, and I've even used leftover rotisserie chicken in a pinch when I didn't have time to grill. For a gluten free version, swap the pita for large lettuce leaves or gluten free flatbreads, and the whole thing still holds together.

• Crumble feta over the filling for extra richness and that classic Greek tang.
• Add a handful of chopped fresh parsley or mint to brighten up each bite.
• If you like heat, drizzle a little harissa or sprinkle some red pepper flakes over the chicken.

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These wraps remind me that the best meals don't have to be complicated, just honest and full of flavor. I hope they become a staple in your kitchen the way they have in mine.

Recipe FAQs

→ How do I prevent the chicken from drying out?

Marinate the chicken for at least 10 minutes in the olive oil and lemon mixture, which keeps it moist. Cook over medium-high heat for 3-4 minutes per side—avoid overcooking. Chicken is done when it reaches 165°F internally.

→ Can I make the tzatziki ahead of time?

Yes, tzatziki actually improves when made 1-2 hours ahead. Mix all ingredients and refrigerate in a covered container. The flavors meld together beautifully. Keep for up to 3 days in the refrigerator.

→ What if I don't have a grill pan?

A regular skillet works equally well. Heat it over medium-high heat and cook the marinated chicken strips for 3-4 minutes per side. You'll still get nice browning and cooked-through chicken.

→ How do I warm the pita without drying it out?

Wrap pita in a damp paper towel and microwave for 20-30 seconds, or warm each one in a dry skillet for 30 seconds per side. This keeps them soft and pliable for easy rolling.

→ What are good vegetarian substitutes for chicken?

Grilled halloumi cheese holds up well to grilling and has a similar protein content. Falafel is another excellent option—warm store-bought ones according to package directions. Both pair beautifully with tzatziki and fresh vegetables.

→ Can I make this gluten-free?

Absolutely. Substitute the pita bread with gluten-free pita bread available at most grocery stores, or use large lettuce leaves like romaine or butter lettuce as wraps. All other ingredients are naturally gluten-free.