Greek Chicken Wrap (Printable Version)

Mediterranean wrap with grilled chicken, tzatziki, crisp cucumber, and tomato in soft pita. Fresh, flavorful, and ready in 30 minutes.

# What You Need:

→ 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

# Steps:

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 chicken marinates, prepare tzatziki by mixing Greek yogurt, grated cucumber, dill, garlic, lemon juice, olive oil, salt, and pepper in a bowl until smooth. Refrigerate until ready to serve.
03 - Heat a grill pan or skillet over medium-high heat. Cook marinated chicken strips for 3 to 4 minutes per side until cooked through and lightly charred. Transfer to a plate.
04 - Warm pita breads in a dry pan or microwave until soft and pliable.
05 - Spread a generous spoonful of tzatziki on each pita. Layer with grilled chicken, sliced cucumber, diced tomato, and red onion slices.
06 - Fold or roll each pita to enclose the filling and serve immediately with lemon wedges.

# Expert Advice:

01 -
  • It comes together faster than ordering delivery and tastes like you spent all afternoon in the kitchen.
  • The tzatziki is so good youll want to put it on everything for the rest of the week.
  • You can prep the components ahead and assemble wraps in under two minutes when hunger strikes.
  • Its filling enough to satisfy without leaving you sluggish, just energized and happy.
02 -
  • Squeeze the grated cucumber until your hands hurt or your tzatziki will be a watery mess that soaks through the pita.
  • Dont walk away from the chicken while it cooks, the line between perfectly charred and dry is about thirty seconds.
  • Warm pitas are non negotiable, cold ones crack and tear when you try to roll them.
03 -
  • Let the chicken rest for two minutes after cooking before slicing or assembling, it stays juicier that way.
  • If your pitas are stiff from the fridge, steam them briefly over a pot of boiling water to make them pliable again.
  • Taste your tzatziki before serving and adjust the lemon and salt, it should be tangy, creamy, and bold enough to stand up to the other flavors.
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