Greek Chicken Wrap (Printable)

Flavorful Mediterranean wrap with grilled chicken, tzatziki, cucumber, and tomato bundled in soft pita bread.

# What You Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts (about 14 oz), 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 Sauce

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

→ Assembly

15 - 1 cup cucumber, thinly sliced
16 - 1 cup tomato, diced or sliced
17 - 1/4 small red onion, thinly sliced (optional)
18 - 4 soft pita breads

# How-To:

01 - In a mixing bowl, combine olive oil, lemon juice, oregano, garlic powder, salt, and pepper. Add chicken strips and toss to coat evenly. Allow to marinate for at least 10 minutes at room temperature.
02 - While chicken marinates, prepare tzatziki by mixing Greek yogurt, grated cucumber, dill, garlic, lemon juice, olive oil, salt, and pepper in a separate bowl until smooth and well combined. Transfer to refrigerator until service.
03 - Heat a grill pan or skillet over medium-high heat. Cook marinated chicken strips for 3-4 minutes per side until cooked through with light char marks. Transfer to a clean plate.
04 - Heat pita breads in a dry pan over medium heat or microwave for 30-45 seconds until soft and pliable for easier assembly.
05 - Spread a generous spoonful of tzatziki sauce on each warm pita bread. Layer with grilled chicken strips, sliced cucumber, diced tomato, and sliced red onion if desired.
06 - Fold or roll each pita to enclose the filling securely. Serve immediately with lemon wedges on the side.

# Expert Hacks:

01 -
  • It comes together in half an hour but tastes like you spent all afternoon in the kitchen.
  • The tzatziki is so good you'll want to eat it with a spoon before it even makes it to the wrap.
  • Everything can be prepped ahead, making it perfect for busy weeknights or lazy weekend lunches.
  • It's one of those meals that feels indulgent but leaves you energized, not heavy.
02 -
  • Squeeze the grated cucumber until your hand hurts, any leftover moisture will turn your tzatziki into a watery mess.
  • Don't skip warming the pitas, cold bread cracks the moment you try to fold it and everything falls out.
  • If your chicken strips are thick, pound them a little thinner so they cook evenly and don't dry out on the edges.
03 -
  • If you have a meat thermometer, pull the chicken off the heat at 165 degrees Fahrenheit for perfectly juicy strips every time.
  • A little smoked paprika in the marinade adds a subtle depth that makes people ask what your secret is.
  • Double the tzatziki recipe, you'll thank yourself later when you're dipping everything in it for the next two days.
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