Grilled Greek Chicken Wrap (Printable)

Mediterranean wrap with grilled chicken, tzatziki sauce, fresh cucumber, and tomato on soft pita. Quick, flavorful, and satisfying.

# What You'll 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

→ Vegetables and Bread

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

# How-To Steps:

01 - In a mixing bowl, combine olive oil, lemon juice, oregano, garlic powder, salt, and pepper. Add chicken strips and toss thoroughly to coat evenly. Marinate for at least 10 minutes.
02 - While the chicken marinates, combine Greek yogurt, grated cucumber, dill, minced garlic, lemon juice, olive oil, salt, and pepper in a separate bowl. Mix until smooth and refrigerate until assembly.
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 - Heat pita breads in a dry pan or microwave until soft and pliable, approximately 1 to 2 minutes.
05 - Spread a generous spoonful of tzatziki sauce on each warm pita. Layer with grilled chicken strips, sliced cucumber, diced tomato, and red onion slices.
06 - Fold or roll each pita to enclose the filling securely and serve immediately with lemon wedges.

# Expert Advice:

01 -
  • Everything comes together in half an hour, which means you can have this on the table faster than ordering takeout.
  • The tzatziki tastes better than anything store bought and takes just minutes to whisk together.
  • Its filling but never heavy, the kind of meal that leaves you satisfied without feeling sluggish.
  • You can prep the chicken and sauce ahead, then assemble wraps in seconds when hunger strikes.
02 -
  • Always squeeze the grated cucumber completely dry before adding it to the yogurt or your tzatziki will turn watery and slide right out of the wrap.
  • Do not skip warming the pitas, cold pita tears the moment you try to fold it and the whole thing falls apart in your hands.
  • Let the chicken rest for a minute after grilling so the juices redistribute, cutting into it too soon makes it dry.
03 -
  • Use a grill pan with deep ridges to get those restaurant style char marks that add smoky flavor to the chicken.
  • If your tzatziki tastes too sharp, let it sit in the fridge for an hour so the garlic mellows and everything comes together.
  • Double the tzatziki recipe because you will want extra for dipping vegetables, spreading on sandwiches, or eating with a spoon.
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