Greek Chicken Wrap (Printable)

Mediterranean wrap with grilled chicken, tzatziki sauce, cucumber, tomato, and soft pita. Fresh, flavorful, and ready in 30 minutes.

# What You Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts (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

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 & Wrap

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 Make It:

01 - In a mixing bowl, whisk together olive oil, lemon juice, oregano, garlic powder, salt, and pepper. Add chicken strips and toss thoroughly to coat. Marinate for at least 10 minutes at room temperature.
02 - In a separate bowl, combine Greek yogurt, grated cucumber, fresh dill, minced garlic, lemon juice, olive oil, salt, and pepper. Stir until smooth and well combined. Refrigerate until ready to assemble.
03 - Heat a grill pan or skillet over medium-high heat. Cook marinated chicken strips for 3 to 4 minutes per side until fully cooked through and lightly charred. Transfer to a clean plate.
04 - Warm pita breads in a dry pan over medium heat or in a microwave until soft and pliable for easy folding.
05 - Spread a generous spoonful of tzatziki on the interior of each pita bread. Layer with grilled chicken strips, sliced cucumber, diced tomato, and red onion slices.
06 - Fold or roll each pita to enclose the filling securely. Serve immediately while chicken and pita are still warm.

# Helpful Tips:

01 -
  • Everything comes together in 30 minutes, so you can have a vibrant meal without spending your whole evening in the kitchen.
  • The homemade tzatziki tastes leagues better than store-bought and you can control exactly how garlicky it gets.
  • It is endlessly adaptable, you can swap proteins, add feta, or pile on extra veggies without losing that Mediterranean soul.
02 -
  • Squeeze the grated cucumber really well, I learned the hard way that skipping this step turns your tzatziki into a watery mess that soaks the pita.
  • Do not skip marinating the chicken, even 10 minutes makes a noticeable difference in flavor and tenderness, and it is worth the tiny wait.
  • Warm your pitas just before assembling, they cool down fast and lose that soft, pillowy texture that makes the wrap feel cozy.
03 -
  • If you do not have a grill pan, a regular skillet works fine, just crank the heat up and do not move the chicken around too much so it can develop some color.
  • For a vegetarian version, swap the chicken for grilled halloumi or homemade falafel, both soak up the tzatziki beautifully and keep that Mediterranean vibe intact.
  • Always taste your tzatziki before serving and adjust the garlic, lemon, or salt, everyone has different preferences and it is easy to tweak.
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