Save The smell of oregano and lemon always takes me straight back to a tiny lunch spot near the coast where I first tasted a proper Greek wrap. I watched the cook char chicken on a flat grill, the edges crisping just right, and I knew I had to recreate it at home. After a few tries, I figured out the secret was in the marination time and getting the pita warm enough to fold without tearing. Now it's my go to when I want something bright and filling without spending an hour in the kitchen. There's something about the cool tzatziki against the warm chicken that just works.
I made these wraps for a small gathering last spring, and everyone assembled their own at the table. Watching people layer their fillings exactly how they wanted, some piling on extra cucumber, others going heavy on the tzatziki, turned dinner into something interactive and fun. One friend even folded hers like a burrito and declared it the best decision she'd made all week. It's one of those meals that feels relaxed and generous without requiring much from the cook.
Ingredients
- Boneless, skinless chicken breasts: Slicing them into strips helps them cook faster and soak up more marinade, plus they're easier to bite through in a wrap.
- Olive oil: Use a good quality one since it flavors both the marinade and the tzatziki, lending that fruity Mediterranean backbone.
- Lemon juice: Fresh is always better here; it brightens the chicken and balances the richness of the yogurt.
- Dried oregano: This is the herb that makes it taste Greek, earthy and aromatic without overpowering the other flavors.
- Garlic powder: Convenient for the marinade, though you can use fresh minced garlic if you prefer a sharper bite.
- Greek yogurt: Thick and tangy, it's the base of the tzatziki and clings to the chicken and veggies beautifully.
- Cucumber: Grate some for the tzatziki and slice the rest for crunch; just be sure to squeeze out the moisture so the sauce doesn't get watery.
- Fresh dill: It adds a delicate, grassy note that pairs perfectly with cucumber and yogurt.
- Tomato: Ripe and juicy, it adds sweetness and a pop of color to each bite.
- Red onion: Optional but recommended for a sharp, crisp contrast that cuts through the creaminess.
- Pita breads: Soft and pliable, they hold everything together; warm them up so they fold without cracking.
Instructions
- Marinate the Chicken:
- Whisk together olive oil, lemon juice, oregano, garlic powder, salt, and pepper in a bowl, then toss in the chicken strips until they're fully coated. Let them sit for at least 10 minutes, or longer if you have the time, so the flavors really sink in.
- Make the Tzatziki:
- Combine Greek yogurt, grated and squeezed cucumber, dill, minced garlic, lemon juice, olive oil, salt, and pepper in a bowl and stir until smooth. Cover and refrigerate it while you cook the chicken so the flavors meld together.
- Grill the Chicken:
- Heat a grill pan or skillet over medium high heat and cook the marinated chicken strips for 3 to 4 minutes per side until they're cooked through and have nice charred edges. Remove from heat and let them rest for a minute.
- Warm the Pita:
- Heat the pita breads in a dry pan or microwave until they're soft and pliable, which makes them easier to fold and wrap without tearing. Just a quick 20 to 30 seconds will do it.
- 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 you're using it. Fold or roll the pita around the filling and serve right away while everything's still warm.
Save One evening, I was running late and threw these wraps together with whatever I had on hand. I ended up using leftover rotisserie chicken and store bought tzatziki, and honestly, it still tasted fantastic. That's when I realized this recipe is forgiving enough to adapt to real life, which is exactly what a good weeknight meal should be.
Serving Suggestions
These wraps are filling on their own, but I love serving them with a simple Greek salad on the side, maybe some olives, and a few lemon wedges for squeezing. If you're feeding a crowd, set out all the fillings and let everyone build their own; it turns dinner into a casual, hands on experience. A cold beer or a glass of white wine makes it feel like a proper Mediterranean meal, even if you're just eating on the couch.
Storage and Leftovers
The cooked chicken and tzatziki both keep well in the fridge for up to three days, stored separately in airtight containers. I don't recommend assembling the wraps ahead of time because the pita gets soggy, but you can prep all the components and build them fresh when you're ready to eat. Leftover tzatziki is also great as a dip for veggies or chips, and the grilled chicken works beautifully tossed into a salad.
Variations and Substitutions
If you want to keep it vegetarian, swap the chicken for grilled halloumi or homemade falafel, both of which have enough flavor and texture to stand up to the tzatziki. You can also use large lettuce leaves instead of pita for a low carb version, or try whole wheat wraps if that's what you have. Some people like adding a handful of fresh parsley or a sprinkle of feta for extra richness, and I've even seen folks toss in a few Kalamata olives for a briny kick.
- Add crumbled feta or a drizzle of hot sauce if you want more boldness in each bite.
- Use grilled vegetables like zucchini or bell peppers for a lighter, plant forward version.
- Try wrapping it all in a warm flour tortilla if pita isn't available; it's not traditional, but it works.
Save This wrap has become one of those recipes I turn to when I want something that feels special but doesn't ask too much of me. It's bright, satisfying, and always reminds me why simple, fresh ingredients are often the best choice.
Kitchen Help
- → How do I prevent the chicken from drying out?
Marinate the chicken strips for at least 10 minutes before cooking to infuse moisture and flavor. Cook over medium-high heat for 3-4 minutes per side until just cooked through. Avoid overcooking, as this will dry out the meat. Slicing chicken into strips also helps it cook faster and more evenly.
- → Can I prepare this wrap ahead of time?
You can prepare the tzatziki and marinate the chicken several hours in advance. However, assemble the wraps just before serving to prevent the pita from becoming soggy. The grilled chicken can be cooked up to 2 hours ahead and gently reheated if needed.
- → What are some vegetarian alternatives?
Substitute the chicken with grilled halloumi cheese, falafel, or marinated tofu for a vegetarian version. You can also add roasted vegetables like zucchini, bell peppers, or eggplant. The tzatziki sauce works beautifully with any of these alternatives.
- → How do I make this gluten-free?
Replace the pita bread with gluten-free pita, large lettuce leaves, or gluten-free flatbread. Ensure all other ingredients, particularly the tzatziki and seasonings, are certified gluten-free. Always check individual product labels to avoid cross-contamination.
- → What's the best way to warm pita bread?
Warm pita briefly in a dry skillet over medium heat for about 30 seconds per side, or wrap in a damp paper towel and microwave for 20-30 seconds. This makes the bread soft and pliable without drying it out, making it easier to fill and fold without tearing.
- → Can I make the tzatziki thicker or thinner?
Adjust the consistency by adding more grated cucumber for thickness or a splash of lemon juice or water for a thinner sauce. Ensure you squeeze excess moisture from the cucumber before adding. Refrigerating the tzatziki for 30 minutes also helps it thicken naturally.