Greek Chicken Wrap (Printable Version)

Mediterranean wrap with grilled chicken, tzatziki, cucumber, and tomato in soft pita bread. Fresh and satisfying.

# What You Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts (approximately 14 ounces), 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

# 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 all surfaces. Allow to 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 separate bowl. Mix until smooth and well combined. Refrigerate until assembly.
03 - Heat a grill pan or skillet over medium-high heat. Place marinated chicken strips in the pan and cook for 3 to 4 minutes per side until cooked through and lightly charred. Transfer to a plate.
04 - Warm the pita breads in a dry pan over medium heat or in the microwave for 20 to 30 seconds until soft and pliable.
05 - Spread a generous spoonful of tzatziki sauce on each warm pita bread. Layer with grilled chicken strips, sliced cucumber, tomato, and red onion. Fold or roll each pita to enclose the filling.
06 - Serve the wraps immediately while the chicken is still warm. Serve with lemon wedges on the side.

# Expert Tips:

01 -
  • Everything comes together in thirty minutes, so you can have a real meal without the usual dinner rush panic.
  • The tzatziki is cool and tangy enough to balance the warm, herbaceous chicken in a way that feels indulgent but light.
  • You can prep the components ahead and let everyone build their own wraps, which makes it perfect for casual gatherings.
  • It tastes like you spent way more effort than you actually did, which is always a win in my book.
02 -
  • Squeeze the grated cucumber until your hand aches, any leftover moisture will turn your tzatziki into soup and make the wrap soggy within minutes.
  • Don't skip resting the chicken after cooking, it redistributes the juices so every bite stays tender instead of drying out on the cutting board.
  • Warm pita is essential, cold pita cracks and tears the second you try to fold it, and then you're eating a deconstructed wrap with a fork.
03 -
  • A cast iron grill pan gives the chicken those beautiful charred lines and a hint of smokiness that a regular skillet just can't achieve.
  • If your pita tears while folding, warm it a little longer or wrap it in foil with a damp paper towel, it'll become pliable again in seconds.
  • Taste your tzatziki before serving and adjust the lemon or salt, Greek yogurt brands vary in tanginess and you want it balanced, not bland.
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