Greek Chicken Wrap (Printable)

Mediterranean wrap featuring grilled chicken, tzatziki sauce, cucumber, and tomato in soft pita. Fresh, satisfying, and ready in 30 minutes.

# What You’ll 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

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

# How To Make:

01 - In a mixing bowl, combine olive oil, lemon juice, oregano, garlic powder, salt, and pepper. Add chicken strips and toss thoroughly to coat evenly. Marinate for at least 10 minutes.
02 - While chicken marinates, combine Greek yogurt, grated cucumber, dill, minced garlic, lemon juice, olive oil, salt, and pepper in a bowl. Mix until smooth and creamy. Refrigerate until ready to assemble.
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 and lightly charred. Transfer to a plate.
04 - Warm pita breads in a dry skillet over medium heat or microwave for 20 to 30 seconds until soft and pliable.
05 - Spread a generous spoonful of tzatziki sauce on each warm pita bread. Top with grilled chicken strips, sliced cucumber, diced tomato, and red onion if desired.
06 - Fold or roll each pita tightly to enclose the filling. Serve immediately while pita is warm.

# Top Tips:

01 -
  • Everything comes together in half an hour, yet it tastes like you spent the afternoon in a sun soaked taverna.
  • The tzatziki is so bright and garlicky that you'll want to eat it straight from the bowl with a spoon.
  • Leftovers actually get better the next day when the flavors have had time to mingle in the fridge.
  • You can swap the chicken for halloumi or falafel without losing any of that Mediterranean magic.
02 -
  • Squeeze that grated cucumber hard, I once skipped this step and ended up with tzatziki soup that soaked right through the pita.
  • Don't overcrowd the pan when cooking the chicken, give each strip space or they'll steam instead of getting that charred flavor.
  • If your pita cracks when you fold it, it's too cold or too stale, warm it up and it'll cooperate.
03 -
  • Let your chicken rest for a minute after grilling so the juices redistribute, slicing it too soon makes it dry.
  • If you're packing these for lunch, wrap them tightly in foil or parchment and they'll hold their shape without falling apart.
  • Taste your tzatziki before serving and adjust the salt, lemon, or garlic to your liking, it should be bold and tangy.
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