Save to Pinterest A coworker once brought these wraps to a potluck, and I ate three before realizing I hadn't tried anything else on the table. The chicken was tender, the tzatziki cool and garlicky, and the pita pillowy enough to forgive my greed. I asked for the recipe immediately, scribbling notes on a napkin while she laughed at my enthusiasm. That napkin lived on my fridge for months before I finally made them myself, and now they're my go-to when I need something quick, bright, and impossibly satisfying.
I started making these on weeknights when my partner and I were too tired to think but too hungry to settle for cereal. The smell of oregano and lemon filling the kitchen became a signal that we'd made it through another long day. We'd sit at the counter with our wraps, napkins piled high, talking about nothing important while tzatziki dripped onto our plates. It's funny how a simple meal can become a ritual you look forward to.
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Ingredients
- Boneless, skinless chicken breasts: Slicing them into strips ensures they cook quickly and soak up the marinade, and pounding them thin first makes them even more tender.
- Olive oil: Use a good quality one since it's in both the marinade and the tzatziki, and you'll taste the difference.
- Lemon juice: Fresh is always better here, the brightness cuts through the richness and wakes up every other flavor.
- Dried oregano: This is the herb that makes it taste unmistakably Greek, earthy and a little floral.
- Garlic powder: It distributes more evenly in the marinade than fresh garlic, which can burn on the grill.
- Greek yogurt: The thick, creamy kind is essential for tzatziki that clings to the chicken instead of running everywhere.
- Cucumber: Grate it for the tzatziki and squeeze out every drop of water, or it'll turn your sauce into soup.
- Fresh dill: This herb is non-negotiable, it adds a delicate, grassy sweetness that dried dill just can't match.
- Tomato: Ripe, juicy tomatoes add a pop of sweetness and color, and I like to seed them so the wraps don't get soggy.
- Red onion: A little goes a long way, the sharpness mellows beautifully against the cool tzatziki.
- Pita breads: Soft, warm pita is the vessel that holds it all together, and I always warm mine so they're pliable and slightly toasted.
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Instructions
- Marinate the chicken:
- Whisk together olive oil, lemon juice, oregano, garlic powder, salt, and pepper in a bowl until the mixture smells bright and herbaceous. Toss the chicken strips in the marinade, making sure every piece is coated, then let them sit for at least 10 minutes while you prep everything else.
- Make the tzatziki:
- Combine Greek yogurt, grated cucumber (squeezed bone dry), dill, minced garlic, lemon juice, olive oil, salt, and pepper in a bowl, stirring until smooth and creamy. Taste it and adjust the salt or lemon, then tuck it in the fridge so the flavors can meld.
- Grill the chicken:
- Heat a grill pan or skillet over medium-high until it's good and hot, then add the chicken strips in a single layer. Cook for 3 to 4 minutes per side, resisting the urge to move them around, until they're golden with charred edges and cooked through.
- Warm the pita:
- 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. You want them soft, warm, and ready to fold without cracking.
- Assemble the wraps:
- Spread a generous layer of tzatziki down the center of each pita, then pile on the grilled chicken, cucumber slices, tomato, and red onion if you're using it. Fold the sides in and roll it up tightly, tucking in the bottom so nothing escapes.
Save to Pinterest One summer evening, I made these for a group of friends on my tiny apartment balcony, and we ate them with our fingers while the sun set behind the buildings. Someone said it tasted like vacation, and we all agreed, even though none of us had traveled anywhere in months. That's the magic of this wrap, it transports you somewhere brighter, saltier, and more relaxed, even if you're just sitting on a folding chair with a paper towel as a napkin.
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Serving Suggestions
I love serving these with a simple Greek salad on the side, all crunchy romaine, briny olives, and crumbled feta. Sometimes I'll add a handful of crispy baked pita chips or a bowl of hummus for scooping. Lemon wedges are a must, a quick squeeze over the top right before you eat adds a final burst of brightness that ties everything together.
Storage and Reheating
These wraps are best eaten fresh, but you can prep the components ahead and assemble them when you're ready. Store the cooked chicken, tzatziki, and chopped vegetables separately in airtight containers in the fridge for up to three days. When you're ready to eat, warm the chicken gently in a skillet, heat the pita, and build your wrap on the spot so it stays crisp and delicious.
Variations and Substitutions
I've swapped the chicken for grilled halloumi when I wanted something vegetarian, and the salty, squeaky cheese was a revelation against the cool tzatziki. Falafel works beautifully too, especially if you add a drizzle of tahini sauce. For a gluten-free version, use gluten-free pita or skip the bread entirely and wrap everything in large lettuce leaves, it's lighter and just as satisfying.
- Add crumbled feta or a handful of chopped fresh parsley for extra richness and color.
- Try grilled zucchini or roasted red peppers if you want more vegetables in the mix.
- A pinch of sumac or a drizzle of hot sauce can add a tangy or spicy kick if you're feeling adventurous.
Save to Pinterest This wrap has become my answer to busy nights, lazy weekends, and impromptu gatherings, and it never disappoints. I hope it brings you the same joy, the kind that comes from good food shared with people you care about.
Recipe FAQs
- → How do I prevent the chicken from drying out?
Marinate the chicken for at least 10 minutes before grilling, and don't overcook it. Cook for 3-4 minutes per side on medium-high heat until just cooked through with light char marks. Slicing the breasts into strips helps them cook evenly and faster.
- → Can I make the tzatziki ahead of time?
Yes, tzatziki actually tastes better when made a few hours ahead or even the day before. Store it covered in the refrigerator. The flavors meld together beautifully. Just give it a stir before using if any liquid has separated.
- → What's the best way to warm pita bread?
Wrap pitas in a damp paper towel and microwave for 20-30 seconds, or warm them directly in a dry skillet over medium heat for about 30 seconds per side. This makes them soft and pliable without drying them out.
- → How can I make this vegetarian?
Replace the chicken with grilled halloumi cheese, falafel, or marinated tofu. Season the alternatives similarly with olive oil, lemon juice, and oregano. Grilled halloumi gives a nice crispy exterior while staying creamy inside.
- → Can I prepare the components ahead for meal prep?
Absolutely. Marinate the chicken up to 24 hours ahead, prepare tzatziki the night before, and chop vegetables several hours in advance. Grill the chicken just before serving and assemble fresh for best results. Store components in separate containers.
- → What gluten-free options are available?
Use gluten-free pita bread, available at most grocery stores. Alternatively, wrap the filling in large lettuce leaves, collard greens, or gluten-free tortillas. The filling itself contains no gluten, so only the bread needs substitution.
