Greek Chicken Wrap

My neighbor came back from Athens with a craving she couldn't shake, and within a week, we were in my kitchen trying to replicate the wraps she'd eaten near the Acropolis. The smell of oregano hitting hot olive oil brought her right back to those narrow streets. We overcooked the chicken the first time, but the tzatziki saved us. By the third attempt, we had it down, and now it's my go-to when I want something bright and quick. It never fails to feel like a tiny vacation on a plate.

I made these for a summer potluck once, and people kept asking if I'd ordered them from a restaurant. The trick was keeping the pita warm in a towel and letting the chicken rest just long enough to stay juicy. One friend who claimed she didn't like yogurt-based sauces went back for seconds. That's when I knew the tzatziki had won. It's become my proof that simple ingredients, when treated right, can completely change someone's mind about a dish.

Ingredients

• Boneless, skinless chicken breasts: Slicing them into strips before marinating ensures every piece gets coated and cooks faster, plus they're easier to nestle into the pita without awkward chunks.
• Olive oil: Use a fruity, good-quality one for the marinade, it's one of the few ingredients you really taste in the finished wrap and it makes the chicken golden.
• Lemon juice: Fresh is always better here, the acidity brightens the chicken and the tzatziki in a way bottled juice just can't match.
• Dried oregano: This is the backbone of that Greek flavor, but don't use the dusty stuff that's been in your cupboard for years, fresh or recently bought makes a difference.
• Garlic powder: It disperses more evenly in the marinade than fresh garlic, which can burn on the grill pan and turn bitter.
• Greek yogurt: The thick, full-fat kind is non-negotiable for tzatziki, it clings to the chicken and doesn't make the pita soggy.
• Cucumber: Grate it, then squeeze out every drop of water you can, or your tzatziki will be runny and diluted by the time you assemble the wraps.
• Fresh dill: It adds a delicate, almost grassy note that dried dill can't replicate, and it makes the tzatziki taste homemade instead of store-bought.
• Fresh garlic clove: One small clove is plenty, too much and it overpowers the coolness of the yogurt and cucumber.
• Tomato: Ripe, firm tomatoes that won't turn mushy or leak too much juice are ideal, I like to seed them if they're especially watery.
• Red onion: A little goes a long way, the sharpness mellows as it sits with the other ingredients, but you can skip it if raw onion isn't your thing.
• Soft pita breads: Warm them just before assembling so they're pliable and won't crack when you fold them, cold pita is a recipe for a messy plate.

Instructions

Marinate the chicken:

Whisk together olive oil, lemon juice, oregano, garlic powder, salt, and pepper in a bowl until it smells bright and garlicky. Toss the chicken strips in the marinade, making sure every piece is coated, and let them sit for at least ten minutes while you prep everything else.

Make the tzatziki:

Stir together Greek yogurt, the squeezed-dry grated cucumber, chopped dill, minced garlic, lemon juice, olive oil, and a pinch of salt and pepper until it's smooth and creamy. Pop it in the fridge so the flavors meld and it stays cold against the warm chicken.

Cook the chicken:

Heat a grill pan or skillet over medium-high until a drop of water sizzles on contact, then lay the marinated chicken strips in a single layer without crowding. Cook for three to four minutes per side until they're golden with a few charred edges and cooked through, then transfer them to a plate to rest.

Warm the pita:

Heat each pita in a dry pan for about thirty seconds per side, or wrap them in a damp towel and microwave for twenty seconds. You want them soft, warm, and flexible, not crispy or stiff.

Assemble the wraps:

Spread a generous layer of tzatziki down the center of each pita, then pile on the grilled chicken, cucumber slices, tomato, and red onion if you're using it. Fold the sides in or roll it up tight, tucking in the bottom so nothing falls out, and serve right away while everything's still warm.

Pin It

The first time I served these at a casual Friday night dinner, my friend who usually orders takeout asked if I'd teach her how to make them. We stood at the counter, folding wraps and talking about nothing in particular, and she admitted she'd forgotten how satisfying it felt to actually cook something from scratch. That moment, more than the meal itself, reminded me why I love recipes like this. They're not just about feeding people, they're about giving someone the confidence to try it themselves and maybe start their own little kitchen tradition.

Make It Your Own

I've swapped the chicken for grilled halloumi when I wanted something vegetarian, and the salty, squeaky cheese against the cool tzatziki was a revelation. Falafel works beautifully too, especially if you have leftovers or a good store-bought mix. One time I added crumbled feta and chopped parsley just because I had them on hand, and the extra layer of flavor made it feel even more indulgent. The beauty of this wrap is that the base, chicken, tzatziki, fresh vegetables, is so solid that you can riff on it depending on what's in your fridge or what you're craving that day.

Serving Suggestions

These wraps are fantastic on their own, but I like to serve them with a simple Greek salad on the side, just tomatoes, cucumber, olives, and feta with a splash of olive oil and oregano. Lemon wedges are a must, a little extra squeeze over the top right before you take a bite makes everything pop. If I'm feeding a crowd, I'll set out all the components and let people build their own, it turns dinner into something interactive and takes the pressure off me. A cold beer or a glass of crisp white wine doesn't hurt either, especially if you're pretending it's summer even when it's not.

Storage and Reheating

Assembled wraps don't keep well because the pita gets soggy, but you can store the cooked chicken, tzatziki, and chopped vegetables separately in the fridge for up to three days. When you're ready to eat, just reheat the chicken in a skillet or microwave, warm a fresh pita, and build your wrap on the spot. The tzatziki actually tastes better the next day after the flavors have had time to sit together. I've even packed the components in containers for lunch and assembled everything at my desk, it's one of the few work lunches that actually feels like a treat.

• Keep the tzatziki in an airtight container to prevent it from absorbing fridge odors.
• If the chicken dries out a bit in the fridge, a quick toss in a hot pan with a splash of olive oil brings it back to life.
• Don't pre-slice the vegetables too far in advance, they lose their crispness and start to weep, which makes everything soggy.

Pin It

This wrap has become my answer to the question of what to make when I want something satisfying but don't want to spend an hour in the kitchen. It's bright, filling, and just forgiving enough that even on a chaotic weeknight, it comes together without a hitch.

Recipe FAQs

→ Can I prepare the chicken ahead of time?

Yes, you can marinate the chicken for up to 4 hours in the refrigerator. Cook it fresh before assembling, or store cooked chicken in an airtight container for up to 3 days and reheat gently before serving.

→ What's the best way to warm pita bread?

Warm pita in a dry skillet over medium heat for about 1 minute per side until soft and pliable. Alternatively, wrap in a damp paper towel and microwave for 20-30 seconds. Warm pita prevents cracking when filling.

→ Can I make this vegetarian?

Absolutely. Substitute the grilled chicken with grilled halloumi cheese, falafel, or roasted chickpeas. The tzatziki and fresh vegetables remain the same, maintaining the authentic Mediterranean flavors.

→ How do I prevent the tzatziki from being watery?

Squeeze the grated cucumber thoroughly to remove excess moisture before adding to the yogurt. This keeps the tzatziki thick and creamy rather than runny, ensuring better wrap structure.

→ Can I use chicken thighs instead of breasts?

Yes, chicken thighs work well and stay moist due to higher fat content. Pound them slightly to ensure even cooking, and increase cooking time by 1-2 minutes per side if thicker.

→ What are good serving suggestions?

Serve with lemon wedges for extra brightness, a Greek salad on the side, or roasted vegetables. A cooling beverage like iced tea or lemonade complements the Mediterranean flavors perfectly.