Greek Chicken Wrap

The smell of oregano and lemon hit me the second I opened the marinade bowl, and I knew lunch was going to be good. I'd been craving something light but filling, something that didn't require an hour at the stove. A friend once made these wraps at a picnic, and I watched her fold them with one hand while balancing a toddler on her hip. That efficiency stuck with me.

I made these for my sister after she came back from a trip to Athens, and she got quiet after the first bite. She said it reminded her of a little place near the Acropolis where they grilled chicken over charcoal and wrapped it in warm pita while you waited. I haven't been to Greece yet, but for a moment, my kitchen felt close enough.

Ingredients

• Boneless, skinless chicken breasts: Slicing them into strips helps them cook faster and soak up the marinade more evenly.
• Olive oil: Use a good one here, it adds a subtle richness that cheap oil just can't match.
• Lemon juice: Fresh is always better, the bottled stuff tastes flat and won't brighten the chicken the same way.
• Dried oregano: This is the backbone of Greek flavor, earthy and warm, don't skip it.
• Garlic powder: It distributes more evenly in the marinade than fresh garlic, which can burn on the grill.
• Greek yogurt: Full-fat makes the creamiest tzatziki, but low-fat works if that's what you have.
• Cucumber: Grate it fine and squeeze out every drop of water, or your tzatziki will be soup.
• Fresh dill: It adds a brightness that dried dill just can't replicate, worth buying a small bunch.
• Tomato: Ripe and juicy is key, pale winter tomatoes won't do this wrap any favors.
• Red onion: A little goes a long way, soak the slices in cold water for five minutes if the bite is too strong.
• Pita breads: Soft and pliable, warm them up so they don't crack when you fold.

Instructions

Marinate the chicken:

Whisk together olive oil, lemon juice, oregano, garlic powder, salt, and pepper in a bowl, then toss in the chicken strips and make sure every piece is coated. Let it sit for at least ten minutes, though twenty is even better if you have the time.

Make the tzatziki:

Combine Greek yogurt, grated cucumber, dill, garlic, lemon juice, olive oil, salt, and pepper in a bowl and stir until smooth. Pop it in the fridge so the flavors can mingle while you cook the chicken.

Cook the chicken:

Heat a grill pan or skillet over medium-high heat until it's nice and hot, then cook the chicken strips for three to four minutes per side until they're cooked through and have those beautiful charred edges. Don't overcrowd the pan or they'll steam instead of sear.

Warm the pitas:

Heat each pita in a dry pan or wrap them in a damp towel and microwave for twenty seconds until they're soft and easy to fold.

Assemble the wraps:

Spread a generous spoonful of tzatziki down the center of each pita, then layer on the grilled chicken, cucumber slices, tomato, and red onion if you're using it. Fold the bottom up and roll from one side to enclose the filling snugly.

Pinterest

My neighbor once knocked on my door right as I was assembling these, and I handed her one without thinking. She stood in my doorway, tzatziki dripping onto her hand, and said it was the best thing she'd eaten all week. Sometimes food is just a reason to pause and talk to someone you usually only wave to.

Making It Your Own

I've made these wraps with grilled halloumi instead of chicken when I wanted something vegetarian, and they were just as satisfying. Feta crumbled on top adds a salty punch, and a handful of chopped parsley makes everything taste fresher. If you're feeding kids who don't love raw onion, leave it out, they won't miss it.

Storing and Reheating

The cooked chicken and tzatziki keep well in the fridge for up to three days, stored separately so nothing gets soggy. I like to prep everything on Sunday and assemble wraps throughout the week for quick lunches. The pitas are best warmed fresh each time, but if you're in a rush, a quick zap in the microwave works too.

Serving Suggestions

These wraps pair beautifully with a simple Greek salad, some crispy roasted potatoes, or even a handful of olives on the side. I've served them at casual backyard gatherings where people assembled their own wraps, and it turned into one of those meals where everyone lingered at the table longer than expected.

• Serve with lemon wedges so everyone can add an extra squeeze of brightness.
• A cold glass of sparkling water with a sprig of mint makes the whole meal feel more special.
• Leftovers make excellent next-day lunches, just keep the components separate until you're ready to eat.

Pinterest

These wraps have become one of those recipes I make without thinking, the kind that feels like muscle memory now. I hope they find a place in your kitchen the same way they did in mine.

Recipe FAQs

→ Can I prepare the chicken ahead of time?

Yes, marinate the chicken strips up to 4 hours in advance. Store in the refrigerator, then grill just before assembling the wraps. You can also grill the chicken earlier and reheat it gently before serving.

→ How do I make the tzatziki sauce thicker?

Strain the grated cucumber longer to remove excess moisture, or use Greek yogurt with higher protein content. You can also refrigerate the tzatziki for at least 30 minutes to allow it to set and thicken naturally.

→ What are good vegetarian substitutes?

Grilled halloumi cheese, crispy falafel, or roasted chickpeas work wonderfully. You can also use grilled vegetables like zucchini, eggplant, or bell peppers for a plant-based version.

→ How should I warm the pita breads?

Heat them in a dry skillet for about 30 seconds per side, or wrap them in a damp paper towel and microwave for 20-30 seconds. This keeps them soft and pliable for easy rolling.

→ Can I make this gluten-free?

Absolutely. Use gluten-free pita bread, or substitute with large lettuce leaves like romaine or butter lettuce as a wrap alternative. Always verify that other ingredients are certified gluten-free if needed.

→ What's the best way to store leftovers?

Store the components separately in airtight containers for up to 3 days. Keep the tzatziki, grilled chicken, and fresh vegetables apart, then assemble fresh wraps as needed for best texture and flavor.