Save to Pinterest My kitchen window was wide open one May afternoon, a warm breeze rustling the curtains, when I realized I had chicken to use and zero patience for anything complicated. I'd been daydreaming about a trip to Athens I never took, so I grabbed what I had: yogurt, a sad-looking cucumber, some pita from the back of the fridge. What came together in under half an hour tasted like vacation, like sun on white stone, like exactly what I needed. I've made these wraps a dozen times since, and every single time, someone asks for the recipe.
I made these for a small birthday dinner once, nothing fancy, just four of us around the table with wine and too much bread. My friend folded hers wrong and everything fell out onto her plate, and we all laughed so hard we had to pause and breathe. She still brings it up every time we eat together. Food tastes better when it's a little messy, a little imperfect, and entirely shared.
Ingredients
- Boneless, skinless chicken breasts: I slice them thin so they cook fast and soak up the marinade; thicker pieces take forever and never taste as bright.
- Olive oil: Use the good stuff if you have it, because it goes into both the marinade and the tzatziki, and you can taste the difference.
- Lemon juice: Fresh is ideal, but honestly, bottled works in a pinch, just add a little extra to make up for the dullness.
- Dried oregano: This is what makes it smell Greek; crush it between your fingers before adding to wake up the oils.
- Garlic powder: I keep this around because fresh garlic burns too easily in a hot pan, and powder gives you that mellow, even flavor.
- Greek yogurt: The thick, creamy kind is key; regular yogurt makes runny tzatziki that slides right out of the wrap.
- Cucumber: Grate it, then squeeze it dry in a towel or your tzatziki will be watery and sad.
- Fresh dill: If you don't have it, skip it rather than using dried; the flavor is completely different and not in a good way.
- Garlic clove: One small clove is plenty; I learned the hard way that raw garlic can take over and ruin the balance.
- Tomato: I like Roma tomatoes because they're less juicy and won't sog up the pita as fast.
- Red onion: Slice it thin and soak it in cold water for five minutes if the sharpness bothers you.
- Pita breads: Soft, fresh pita is a must; stale ones crack and tear when you try to fold them.
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 10 minutes, or longer if you have the time; the acid in the lemon starts to tenderize the meat and the flavors really sink in.
- Make the tzatziki:
- Combine Greek yogurt, grated cucumber (squeezed dry), dill, minced garlic, lemon juice, olive oil, salt, and pepper in a bowl and stir until smooth. Taste it and adjust the salt or lemon if needed; this is your star player, so it should be perfect.
- Cook the chicken:
- Heat a grill pan or skillet over medium-high until it's really hot, then add the chicken strips in a single layer. Cook for 3 to 4 minutes per side until they're cooked through and have those nice charred edges; don't move them around too much or they won't get that color.
- 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. You want them soft and pliable, not crispy or cold.
- Assemble the wraps:
- Spread a generous layer of tzatziki down the center of each pita, then pile on the chicken, cucumber slices, tomato, and red onion if you're using it. Don't overfill or it won't close; I learned that the hard way at that birthday dinner.
- Fold and serve:
- Fold the sides in, then roll from the bottom up like a burrito, tucking as you go. Serve immediately while the chicken is still warm and the pita is soft.
Save to Pinterest There's something about eating with your hands that makes a meal feel less formal, more human. These wraps don't need a table or plates or much of anything, really. I've eaten them standing at the counter, sitting on the porch steps, once in the car on the way to a picnic that started late. They fit into life easily, and they taste like more effort than they actually take, which is the kind of cooking I love most.
How to Store and Reheat
I keep the components separate if I'm making these ahead: chicken in one container, tzatziki in another, veggies prepped and ready to go. The chicken stays good in the fridge for up to three days and reheats beautifully in a skillet with a splash of water to keep it moist. Tzatziki lasts about four days, though it may release a little liquid; just stir it back in. Assemble the wraps fresh when you're ready to eat, because a pre-rolled wrap gets soggy and sad after an hour or two.
Variations You Might Love
I've swapped the chicken for grilled halloumi when I wanted something vegetarian, and it worked beautifully, salty and squeaky against the cool tzatziki. Falafel is another great option if you have some on hand or feel like frying. You could also add crumbled feta, a handful of chopped parsley, or even some pickled peppers if you like a little heat. One time I ran out of pita and used large lettuce leaves instead, and it turned into a lighter, crunchy version that I actually preferred on a hot day.
Serving Suggestions
These wraps are hearty enough to stand alone, but I often serve them with a simple Greek salad on the side: tomatoes, cucumber, olives, feta, and a drizzle of olive oil and red wine vinegar. Lemon wedges are a must; a little extra squeeze right before you take a bite wakes everything up. If you want to make it feel like a real meal, add some roasted potatoes or a handful of crispy baked falafel on the side.
- A cold glass of white wine or sparkling water with lemon makes it feel like a summer evening, even in the middle of winter.
- Serve with extra tzatziki in a small bowl for dipping, because there's no such thing as too much.
- If you're feeding a crowd, set everything out and let people build their own; it's more fun and takes the pressure off you.
Save to Pinterest This wrap has become one of those recipes I reach for when I want something satisfying without the fuss, something that feels special even on an ordinary Tuesday. I hope it finds a place in your kitchen the way it has in mine.
Recipe Q&A
- → Can I prepare these wraps ahead of time?
Yes, you can marinate the chicken and prepare the tzatziki the night before. Assemble the wraps fresh just before serving to prevent the pita from becoming soggy. Store cooked chicken and sauce separately in the refrigerator.
- → What's the best way to grill the chicken evenly?
Pound the chicken breasts to an even thickness before slicing into strips. Cook strips over medium-high heat for 3–4 minutes per side until golden and cooked through. Don't overcrowd the pan to ensure proper browning.
- → How do I make the tzatziki less watery?
Squeeze the grated cucumber thoroughly before mixing into the yogurt. This removes excess moisture and prevents the sauce from becoming diluted. Strain the yogurt through cheesecloth for 30 minutes if you prefer an even thicker consistency.
- → Can I use store-bought tzatziki instead?
Absolutely. Quality store-bought tzatziki works well and saves time. Choose full-fat Greek yogurt-based options for the best flavor and texture that matches homemade versions.
- → What are good vegetarian alternatives?
Grilled halloumi cheese provides a hearty, protein-rich option that holds up well in wraps. Crispy falafel also works beautifully and pairs perfectly with tzatziki and fresh vegetables for a satisfying vegetarian meal.
- → Should the pita be warmed before assembling?
Yes, warming the pita makes it soft and pliable, easier to fold without tearing. Heat it gently in a dry pan or microwave for 10–15 seconds just before assembly for the best results.