Greek Chicken Wrap (Printer View)

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

# Components:

→ 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 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

# Method steps:

01 - In a bowl, combine olive oil, lemon juice, oregano, garlic powder, salt, and pepper. Add chicken strips and toss to coat evenly. Marinate for at least 10 minutes.
02 - While the chicken marinates, combine Greek yogurt, grated cucumber, dill, garlic, lemon juice, olive oil, salt, and pepper in a bowl. Mix until smooth and refrigerate until needed.
03 - Heat a grill pan or skillet over medium-high heat. Cook the marinated chicken strips for 3 to 4 minutes per side, or until cooked through and lightly charred. Remove from heat.
04 - Warm the pita breads in a dry pan or microwave until soft and pliable.
05 - Spread a generous spoonful of tzatziki on each pita. Top with grilled chicken, sliced cucumber, tomato, and red onion. Fold or roll each pita to enclose the filling.
06 - Serve the wraps immediately with lemon wedges.

# Expert Advice:

01 -
  • Everything comes together in half an hour, so you can have a restaurant quality wrap on a weeknight without the stress.
  • The tzatziki is creamy and tangy, and once you make it from scratch, you'll never go back to store bought.
  • It's endlessly adaptable: swap the protein, add feta, toss in olives, or pile on extra veggies depending on what's in your fridge.
02 -
  • Squeeze the grated cucumber really well before adding it to the tzatziki, or you'll end up with a runny sauce that drips everywhere.
  • Don't skip warming the pita; cold or stiff pita will crack when you try to fold it, and half your filling will fall out.
  • Let the chicken rest for a minute after grilling so the juices redistribute and every bite stays moist.
03 -
  • Marinate the chicken for up to an hour if you have the time; the extra soak makes it even more flavorful and tender.
  • Grill the chicken over high heat to get those charred edges, which add a smoky depth that really elevates the wrap.
  • Taste the tzatziki before serving and adjust the salt, lemon, or garlic to your preference; homemade sauce should always suit your palate.
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