Greek Chicken Wrap (Print View)

Grilled chicken, tzatziki, cucumber, and tomato wrapped in soft pita. A fresh Mediterranean meal ready in 30 minutes.

# Ingredient List:

→ Chicken

01 - 2 large boneless, skinless chicken breasts (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

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

→ 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 - Combine olive oil, lemon juice, oregano, garlic powder, salt, and pepper in a mixing bowl. Add chicken strips and toss until evenly coated. Marinate for at least 10 minutes.
02 - In a separate bowl, combine Greek yogurt, grated cucumber, dill, minced garlic, lemon juice, olive oil, salt, and pepper. Mix until smooth and creamy. Refrigerate until ready to serve.
03 - Heat a grill pan or skillet over medium-high heat. Place marinated chicken strips on the hot surface and cook for 3 to 4 minutes per side until cooked through and lightly charred. Transfer to a plate.
04 - Heat pita breads in a dry pan over medium heat or microwave for 20 to 30 seconds until soft and pliable.
05 - Spread a generous spoonful of tzatziki sauce on each warm pita bread. Layer grilled chicken strips, sliced cucumber, diced tomato, and red onion on top of the sauce.
06 - Fold or roll each pita to enclose the filling securely. Serve immediately with lemon wedges.

# Expert Tips:

01 -
  • It tastes indulgent and fresh at the same time, like youre treating yourself without the guilt or the wait.
  • The tzatziki does all the heavy lifting flavor-wise, and it comes together in about three minutes with a fork.
  • You can make it on a weeknight with one pan and basic groceries, no special trips required.
  • Leftovers keep beautifully, and the chicken reheats without drying out if you wrap it in foil.
02 -
  • Squeeze the grated cucumber hard, like you mean it, or your tzatziki will turn into soup and make everything soggy within minutes.
  • Don't skip warming the pita; cold pita cracks the second you try to fold it, and the whole wrap falls apart.
  • Let the chicken rest for a minute after cooking before slicing or piling it in; it stays juicier that way.
03 -
  • Marinate the chicken for up to an hour if you have the time; it gets even more flavorful and tender.
  • Use a hot pan for the chicken and resist the urge to flip it early; that char is where the flavor lives.
  • If your pita is on the older side, wrap it in a damp towel and microwave it for 20 seconds to bring it back to life.
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