Save The smell of oregano and lemon hitting a hot pan always takes me straight back to a tiny lunch spot in Athens where I watched them grill chicken just like this. I came home determined to recreate that exact flavor, that perfect balance of char and brightness. After a few tries, I realized the secret wasn't fancy technique, it was just good marinade and high heat. Now these wraps show up in my kitchen at least twice a month. They taste like sunshine, even on the grayest days.
I made these for a backyard gathering last summer and my friend who claims she doesn't like yogurt ate two and asked for the recipe. Watching people fold their wraps differently, some tight like burritos, others open-faced, made me realize how personal food becomes once you hand it over. One guest added hot sauce, another piled on extra onion. That's the beauty of a wrap, it's a template, not a rulebook.
Ingredients
- Boneless, skinless chicken breasts: Slicing them into strips before marinating helps them cook faster and soak up more flavor, plus they char beautifully on the grill pan.
- Olive oil: Use a good one here, it carries the lemon and oregano into every bite and keeps the chicken moist.
- Lemon juice: Fresh is always better, the acidity brightens the marinade and the tzatziki in a way bottled juice just cannot match.
- Dried oregano: The backbone of Greek flavor, earthy and slightly bitter in the best way.
- Garlic powder: Easier to distribute evenly in a marinade than fresh garlic, which can burn on the grill.
- Greek yogurt: Thick, tangy, and the foundation of tzatziki, make sure it is full-fat for the creamiest result.
- Cucumber: Grate it for the tzatziki and squeeze out the water, otherwise your sauce will be runny and sad.
- Fresh dill: Herbaceous and bright, dill makes tzatziki taste unmistakably Greek.
- Tomato: Ripe and juicy, they add a sweet pop that balances the tangy yogurt.
- Red onion: A little sharpness goes a long way, soak the slices in cold water for a few minutes if you want them milder.
- Soft pita breads: Warm them up so they fold without cracking, nobody wants a wrap that falls apart mid-bite.
Instructions
- Marinate the Chicken:
- Whisk together olive oil, lemon juice, oregano, garlic powder, salt, and pepper in a bowl until it smells bright and herby. Toss the chicken strips in the marinade, making sure every piece is coated, and let them sit for at least 10 minutes while you prep everything else.
- Mix the Tzatziki:
- Combine Greek yogurt, grated cucumber (squeezed dry), chopped dill, minced garlic, lemon juice, olive oil, salt, and pepper in a bowl. Stir until smooth and creamy, then pop it in the fridge so the flavors can get to know each other.
- Grill the Chicken:
- Heat a grill pan or skillet over medium-high until it is hot enough to sizzle when the chicken hits it. Cook the marinated strips for 3 to 4 minutes per side, letting them char slightly for that smoky, caramelized flavor.
- Warm the Pita:
- Heat each pita in a dry pan for about 20 seconds per side or wrap them in a damp towel and microwave for 15 seconds. Soft pita is essential, stiff pita is a dealbreaker.
- Assemble the Wraps:
- Spread a generous layer of tzatziki down the center of each pita, then pile on the grilled chicken, sliced cucumber, tomato, and red onion if you are using it. Fold the sides in and roll tightly, or leave it open and eat it like a taco.
Save There was a night I made these after a long week and ate mine standing at the counter, sauce dripping onto my wrist, and I remember thinking this is exactly what I needed. Sometimes a meal is more than nutrition, it is permission to slow down and taste something good. These wraps have become that moment for me, a small reset wrapped in pita.
Making It Your Own
I have swapped the chicken for grilled halloumi when I wanted something vegetarian, and the salty, squeaky cheese with cool tzatziki is a revelation. Falafel works beautifully too, especially if you add a drizzle of tahini. Once I was out of pita and used flatbread, another time I just piled everything over rice. The flavors are forgiving and adapt to whatever you have on hand.
Serving Suggestions
These wraps shine alongside a simple Greek salad with feta and olives, or a handful of crispy roasted chickpeas for crunch. Lemon wedges on the side are non-negotiable, that extra squeeze right before you bite in makes everything sing. If you are feeding a crowd, set out all the components and let people build their own, it turns dinner into an easy, interactive affair.
Storage and Leftovers
Store the grilled chicken, tzatziki, and chopped vegetables separately in airtight containers in the fridge for up to three days. The tzatziki thickens as it sits, which is actually a good thing. Assemble wraps fresh when you are ready to eat, reheating the chicken quickly in a pan if you want it warm.
- Cold leftover chicken is excellent chopped into a grain bowl with quinoa and greens.
- Extra tzatziki doubles as a dip for raw veggies or pita chips.
- If the pita has gone stale, toast it and use it as a dipper instead of a wrap.
Save These wraps prove that simple food, done with care, can be the most satisfying kind. I hope they become a regular in your kitchen, too.
Recipe FAQs
- → Can I prepare the tzatziki ahead of time?
Yes, tzatziki can be made up to 24 hours in advance. Store it in an airtight container in the refrigerator. This allows the flavors to meld beautifully. Simply give it a stir before serving.
- → What's the best way to grill the chicken evenly?
Slice chicken breasts horizontally to create uniform thickness, then marinate for at least 10 minutes. Cook over medium-high heat for 3-4 minutes per side. Avoid moving the chicken too frequently to achieve nice char marks and ensure even cooking throughout.
- → Can I use store-bought tzatziki instead?
Absolutely. Store-bought tzatziki saves time and works well. However, homemade versions allow you to control the consistency and flavor intensity. Adjust seasoning to your preference if using store-bought options.
- → What are good vegetarian substitutes for chicken?
Try grilled halloumi cheese for a warm, savory option or crumbled falafel for a traditional Mediterranean twist. Both provide excellent protein and pair beautifully with tzatziki and fresh vegetables.
- → How do I make this gluten-free?
Replace traditional pita bread with gluten-free pita alternatives or use large lettuce leaves like butter lettuce or romaine. Both options maintain the wrap concept while accommodating dietary needs. Check all ingredient labels for hidden gluten.
- → Can I meal prep these wraps in advance?
Prepare components separately: marinate chicken, make tzatziki, and chop vegetables. Store each in containers for up to 2 days. Assemble wraps fresh just before eating to prevent sogginess and maintain texture.