Greek Chicken Wrap (Printable)

Grilled chicken wrapped in soft pita with tzatziki, cucumber, and tomato for a fresh Mediterranean meal.

# What You'll Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts (14 oz), sliced into strips
02 - 2 tablespoons olive oil
03 - 1 tablespoon 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 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

# Directions:

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, mix Greek yogurt, grated cucumber, dill, garlic, lemon juice, olive oil, salt, and pepper in a bowl until smooth. 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 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 immediately with lemon wedges on the side.

# Expert Advice:

01 -
  • Everything comes together in 30 minutes, perfect for nights when you want real food without the fuss.
  • The tzatziki is so good you will want to eat it with a spoon before you even assemble the wraps.
  • It feels indulgent but keeps you light, no afternoon slump after lunch.
  • Leftovers actually get better the next day when the flavors marry overnight.
02 -
  • Squeeze that grated cucumber hard, I mean wring it out like a wet towel, or your tzatziki will turn into soup.
  • Do not skip warming the pita, cold pita cracks and ruins the whole experience.
  • If your chicken strips are thick, pound them a bit thinner so they cook evenly and quickly.
03 -
  • A pinch of sumac on the finished wrap adds a tart, lemony pop that feels very Mediterranean.
  • If you want deeper flavor, marinate the chicken for a few hours or overnight in the fridge.
  • Use a cast iron grill pan if you have one, the ridges give you those gorgeous char marks that make the chicken look restaurant-worthy.
Go Back