Save My neighbor Sofia once handed me a warm pita over the fence, still steaming and smelling like garlic and herbs. Inside was chicken so tender I asked for the recipe on the spot. She laughed and said there was no recipe, just what felt right. That afternoon changed my weeknight dinners forever.
I made these for my brother when he visited last spring, convinced he would want something fancier. He ate two wraps standing at the counter, then texted me three days later asking how to make the sauce. Sometimes the simplest meals are the ones people remember.
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Ingredients
- Chicken breasts: Slicing them into strips instead of cooking whole makes them marinate faster and cook evenly, plus they fit perfectly in the pita without awkward chunks.
- Olive oil: This is your flavor carrier for the marinade, helping the lemon and oregano cling to every piece of chicken.
- Lemon juice: Fresh is always better here, it brightens the chicken and keeps everything tasting light and vibrant.
- Dried oregano: The backbone of Greek flavor, it smells like summer even in the middle of winter.
- Garlic powder: Easier than fresh garlic in the marinade and it distributes evenly without burning on the grill pan.
- Greek yogurt: Thick, creamy, and tangy, it turns into tzatziki with just a few additions and holds the wrap together beautifully.
- Cucumber: Grate half for the tzatziki and slice the rest for crunch, just make sure to squeeze out the water or your sauce gets runny.
- Fresh dill: This herb makes tzatziki taste authentic, its grassy and bright in a way dried dill just cannot match.
- Tomato: Ripe and juicy tomatoes add sweetness and a pop of color, I like mine in thick slices so they do not make the pita soggy.
- Red onion: Optional but worth it for a sharp bite that cuts through the richness of the yogurt and chicken.
- Pita breads: Soft and pliable, they are the vessel that holds everything together, warm them up or they will tear when you fold.
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Instructions
- Marinate the chicken:
- Whisk together olive oil, lemon juice, oregano, garlic powder, salt, and pepper in a bowl, then toss in your chicken strips until every piece is coated. Let them sit for at least 10 minutes, or longer if you have time, the flavor just gets better.
- 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. Pop it in the fridge so the flavors meld while you cook the chicken.
- Grill the chicken:
- Heat a grill pan or skillet over medium high until it is really hot, then add the chicken strips in a single layer. Cook for 3 to 4 minutes per side until you see golden char marks and the chicken is cooked through.
- Warm the pitas:
- Heat each pita in a dry pan for about 30 seconds per side or wrap them in a damp towel and microwave for 20 seconds. They need to be soft and warm so they fold without cracking.
- 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 using. Fold the sides in and roll it up tightly, then serve right away while everything is still warm.
Save The first time I packed these for lunch, a coworker leaned over and asked what smelled so good. By the end of the week, three people had tried the recipe. Food that makes people curious always feels like a small victory.
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Making It Your Own
If you want more richness, crumble feta cheese over the chicken before rolling. For a vegetarian version, swap the chicken for grilled halloumi or homemade falafel, both soak up the tzatziki beautifully. A handful of chopped fresh parsley or mint adds another layer of brightness that makes the whole wrap taste even more alive.
Storing and Reheating
The tzatziki keeps in the fridge for up to three days and tastes even better the next day once the garlic mellows. Cooked chicken stays fresh for about four days in an airtight container, so you can meal prep the components and assemble wraps on demand. I do not recommend wrapping them ahead of time because the pita gets soggy, but everything else holds up perfectly for quick lunches.
Serving Suggestions
These wraps shine on their own, but they are even better with a side of crisp Greek salad or roasted lemon potatoes. I like to serve lemon wedges on the side so everyone can add an extra squeeze of brightness. A cold glass of sparkling water with a slice of cucumber feels just right alongside.
- Add a handful of kalamata olives for a briny, salty punch.
- Drizzle a little extra olive oil and a pinch of sumac over the chicken for more depth.
- Serve with warm pita chips and extra tzatziki for dipping while you eat.
Save This wrap has become my answer to busy evenings when I want something that feels special without the fuss. It is one of those meals that makes you slow down just enough to enjoy it.
Recipe FAQs
- → How long does the chicken need to marinate?
The chicken should marinate for at least 10 minutes, though longer marinating (up to 2 hours in the refrigerator) will enhance the flavor and tenderness.
- → Can I prepare the tzatziki sauce in advance?
Yes, tzatziki can be made up to 24 hours ahead and stored in the refrigerator. This actually allows the flavors to meld beautifully. Keep it covered in an airtight container.
- → What if I don't have a grill pan?
A regular skillet or cast-iron pan works perfectly. You can also use an outdoor grill or grill grates. The key is medium-high heat to achieve a light char on the chicken.
- → Is this suitable for a gluten-free diet?
Yes, substitute regular pita bread with gluten-free pita or large lettuce leaves like romaine or butter lettuce. Check all ingredient labels to ensure they're certified gluten-free.
- → Can I make this vegetarian or vegan?
Absolutely. Replace chicken with grilled halloumi, falafel, or seasoned grilled vegetables like zucchini and bell peppers. For vegan, use plant-based yogurt instead of Greek yogurt for the tzatziki.
- → How should I store leftovers?
Store components separately in airtight containers. Grilled chicken keeps for 3-4 days, tzatziki for up to 5 days, and fresh vegetables for 2-3 days. Assemble fresh when ready to eat.
