Greek Chicken Wrap (Printable)

Mediterranean wrap with grilled chicken, tzatziki, cucumber, and tomato. A refreshing, protein-packed meal ready in 30 minutes.

# 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 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 lemon juice
13 - 1 tablespoon olive oil
14 - Salt and pepper to taste

→ Vegetables and Wraps

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

# Step-by-Step Guide:

01 - In a bowl, combine olive oil, lemon juice, oregano, garlic powder, salt, and pepper. Add chicken strips and toss thoroughly to coat. Marinate for at least 10 minutes.
02 - In a separate bowl, mix Greek yogurt, grated cucumber, dill, minced garlic, lemon juice, olive oil, salt, and pepper until smooth. Refrigerate until ready to use.
03 - Heat a grill pan or skillet over medium-high heat. Cook the marinated chicken strips for 3 to 4 minutes per side until cooked through and lightly charred. Remove from heat.
04 - Warm the pita breads in a dry pan or microwave until soft and pliable.
05 - Spread a generous spoonful of tzatziki on each pita. Top with grilled chicken, sliced cucumber, tomato, and red onion. Fold or roll each pita to enclose the filling.
06 - Serve immediately while warm.

# Expert Tips:

01 -
  • Everything cooks in under 30 minutes, which means you can start this after work and still eat before the sun goes down.
  • The tzatziki tastes better than anything you'd buy at the store and stays fresh in the fridge for days.
  • You can prep the chicken and sauce ahead, then just assemble wraps whenever hunger strikes.
  • Each bite gives you crisp, creamy, tangy, and savory all at once without feeling heavy.
02 -
  • If you skip squeezing the grated cucumber, your tzatziki will turn watery and slide right out of the wrap, so take the extra 30 seconds to wring it dry.
  • Marinating the chicken for even just 10 minutes makes a noticeable difference in flavor, but if you have time to let it sit for an hour in the fridge, the oregano and lemon really soak in.
  • Don't overheat the pita or it will turn crispy and crack when you try to fold it.
03 -
  • Use a meat thermometer to check that the chicken reaches 165 degrees internally if you're unsure about doneness, especially with thicker strips.
  • Toast a pinch of dried oregano in the pan before adding the chicken to wake up its flavor and make your kitchen smell like a taverna by the sea.
  • If your pita breads are stale or dry, lightly brush them with water before warming to bring them back to life.
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