Greek Chicken Wrap

My neighbor Maria taught me this wrap on a hot July afternoon when I had twenty minutes before soccer pickup and nothing planned for dinner. She tossed chicken strips into a bowl with lemon and oregano like it was second nature, talking the whole time about her grandmother's kitchen in Crete. The smell of garlic and olive oil mixing with the sizzle from her pan made me forget I was stressed. I scribbled notes on a grocery receipt and have made these wraps at least once a week ever since.

I made these wraps for a picnic last spring and wrapped each one in parchment paper tied with kitchen twine. My kids devoured them on a blanket under the oak trees, and my daughter asked if we could have them for her birthday lunch instead of pizza. That request told me more than any compliment could. Sometimes the simplest meals become the ones people remember.

Ingredients

• Boneless, skinless chicken breasts: Look for pieces that are similar in thickness so they cook evenly, and if one side is much thicker, gently pound it flat with your palm or a rolling pin.
• Olive oil: Use a decent quality oil here because it carries the lemon and oregano into every bite of chicken, and you'll taste the difference.
• Lemon juice: Fresh lemon is brighter and less bitter than bottled, and it helps tenderize the chicken while it marinates.
• Dried oregano: Greek oregano has a slightly different flavor than Italian, more peppery and floral, so grab it if you see it at the market.
• Garlic powder: This distributes more evenly in a quick marinade than fresh garlic, which can burn on the grill.
• Greek yogurt: Full fat yogurt makes a creamier tzatziki that clings to the chicken and vegetables instead of sliding off.
• Cucumber: After grating it for the tzatziki, squeeze it hard in a clean kitchen towel or paper towels to remove as much water as possible, or your sauce will be soupy.
• Fresh dill: This herb is the soul of tzatziki and tastes completely different from dried, so it's worth buying a small bunch.
• Pita breads: Warm them for a few seconds so they become soft and foldable instead of tearing when you roll them.
• Red onion: Slice it thin and soak the slices in cold water for five minutes if you want a milder, sweeter bite.

Instructions

Marinate the Chicken:

Whisk together olive oil, lemon juice, oregano, garlic powder, salt, and pepper in a bowl until the oil and lemon start to blend. Toss in the chicken strips and use your hands to coat every piece, then let it sit while you make the tzatziki.

Make the Tzatziki:

Stir together Greek yogurt, squeezed cucumber, dill, minced garlic, lemon juice, olive oil, and a pinch of salt and pepper until smooth and creamy. Taste it and adjust the lemon or salt if needed, then cover and chill.

Cook the Chicken:

Heat your grill pan or skillet over medium high heat until a drop of water sizzles on contact. Lay the chicken strips in a single layer and let them cook without moving for 3 to 4 minutes until you see golden char marks, then flip and cook the other side until no pink remains.

Warm the Pitas:

Place each pita in a dry pan for about 15 seconds per side or wrap them in a damp towel and microwave for 20 seconds. They should feel soft and pliable, not crispy.

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 you're using it. Fold the bottom up and then roll from one side to keep everything tucked inside.

Pin It

One evening I made these wraps for a friend going through a rough week, and she texted me later saying it was the first meal that tasted like something in days. Food has a way of saying things we can't always put into words. Sometimes a warm pita filled with something bright and tangy is enough to remind someone they're cared for.

Storing and Reheating

Keep the cooked chicken, tzatziki, and chopped vegetables in separate containers in the fridge for up to three days so you can assemble fresh wraps whenever you need them. The tzatziki actually tastes better the next day after the flavors have had time to meld. If you need to pack these for lunch, wrap them tightly in foil or parchment and keep them cool, but know that they're best eaten within a few hours of assembly before the pita gets soggy.

Variations to Try

Swap the chicken for grilled halloumi cheese if you want something vegetarian that still has a satisfying chew and slight saltiness. I've also used leftover rotisserie chicken when I'm in a hurry, shredding it and tossing it with a little olive oil and oregano to warm it up. My sister likes to add a handful of chopped Kalamata olives and crumbled feta for a more intense Mediterranean flavor, and I've started keeping both in my fridge just for that option.

Serving Suggestions

These wraps pair beautifully with a simple Greek salad tossed with lemon and olive oil, or a bowl of warm lentil soup if the weather is cool. I like to serve them with lemon wedges on the side so everyone can add an extra squeeze if they want. A handful of crispy baked pita chips or roasted chickpeas makes a nice crunchy contrast if you're serving these for a casual lunch with friends.

• Set out extra tzatziki in a small bowl so people can add more as they eat.
• Offer a platter of sliced vegetables like bell peppers, radishes, or cherry tomatoes for anyone who wants to add more crunch.
• Pour cold sparkling water with lemon or a pitcher of iced mint tea to keep the meal feeling light and refreshing.

Pin It

This wrap has become my answer to busy nights and lazy weekends alike, and I hope it finds a spot in your weekly rotation too. There's something deeply satisfying about food that tastes this good but comes together so easily.

Recipe FAQs

→ Can I prepare the chicken ahead of time?

Yes, you can marinate the chicken up to 4 hours in advance and refrigerate. Cook it fresh just before assembling the wraps for best texture and flavor.

→ How do I prevent the pita from tearing?

Warm the pita gently in a dry pan or microwave for 20-30 seconds to make it soft and pliable. This prevents cracking when you fold or roll it with fillings.

→ What's the best way to make tzatziki creamy?

Grate the cucumber and squeeze out excess moisture using a clean kitchen towel or cheesecloth. This prevents a watery sauce while keeping it smooth and thick.

→ Can I make this vegetarian?

Absolutely. Replace the chicken with grilled halloumi cheese, falafel, or marinated grilled vegetables like zucchini and bell peppers for a delicious plant-based version.

→ How should I store leftovers?

Keep grilled chicken, tzatziki, and vegetables in separate airtight containers refrigerated for up to 3 days. Assemble fresh wraps as needed to maintain the pita's texture.