Greek Chicken Wrap (Printable Version)

Grilled chicken, tzatziki, and fresh vegetables wrapped in soft pita. A Mediterranean classic that's easy to make and delicious to eat.

# What You Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts (approximately 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 Wraps

15 - 1 cup cucumber, thinly sliced
16 - 1 cup tomato, diced or sliced
17 - 1/4 small red onion, thinly sliced (optional)
18 - 4 soft pita breads

# How To Make It:

01 - In a mixing bowl, combine olive oil, lemon juice, oregano, garlic powder, salt, and pepper. Add chicken strips and toss until evenly coated. Allow to marinate for at least 10 minutes at room temperature.
02 - While 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 well combined. Refrigerate until ready to serve.
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 clean plate.
04 - Place pita breads in a dry skillet over medium heat or warm in a microwave until soft and pliable, approximately 1 to 2 minutes.
05 - Spread a generous spoonful of tzatziki sauce on each warmed pita bread. Layer with grilled chicken strips, sliced cucumber, diced tomato, and red onion if desired.
06 - Fold or roll each pita to securely enclose the filling. Serve immediately with lemon wedges.

# Expert Tips:

01 -
  • Everything comes together in half an hour, but it tastes like you spent all afternoon in the kitchen.
  • The tzatziki is so good you'll want to eat it with a spoon straight from the bowl.
  • It's endlessly adaptable, whether you're feeding a crowd or using up random vegetables in the crisper.
  • Each bite feels fresh and vibrant, like a little vacation wrapped in pita.
02 -
  • If you skip squeezing the cucumber dry, your tzatziki will be watery and sad, learned that one the hard way on a dinner party night.
  • Don't overcrowd the pan when cooking the chicken, or it'll steam instead of getting those beautiful caramelized edges.
  • Warming the pita is crucial, cold pita cracks and tears when you try to roll it, and no one wants their dinner falling apart.
03 -
  • Marinate the chicken for up to 4 hours if you have time, the flavors deepen and the meat gets even more tender.
  • Use a box grater for the cucumber and then twist it in a clean kitchen towel to wring out every bit of moisture.
  • If your pita is a little stale, a quick spritz of water before warming brings it back to life like magic.
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