Save to Pinterest The smell of oregano and lemon hit me the moment I walked into my neighbor's kitchen one late summer afternoon. She was grilling chicken for wraps, and the whole room smelled like a seaside taverna. I'd never thought to marinate chicken so simply before, but watching her toss those strips in olive oil and spices with such ease made me realize I'd been overcomplicating things. That day, she taught me that good food doesn't need a long ingredient list, just the right balance of bright, bold flavors.
I made these wraps for a small birthday picnic in the park last spring, packing everything in separate containers so we could build them on the spot. My friend took one bite and declared it better than the place we used to order from every Friday. There's something about the contrast of warm, charred chicken against cool cucumber and creamy tzatziki that just works. We ended up sitting on that blanket much longer than planned, talking and eating until the sun started to dip.
Ingredients
- Boneless, skinless chicken breasts: Slicing them into strips before marinating ensures they cook quickly and soak up all that lemony, herby goodness.
- Olive oil: Use a decent quality one, it's in both the marinade and the tzatziki, so the flavor really comes through.
- Lemon juice: Freshly squeezed is always best, it brightens everything and tenderizes the chicken just enough.
- Dried oregano: This is the backbone of Greek flavor, earthy and warm, don't skip it.
- Garlic powder: Adds a mellow, savory depth to the marinade without the bite of raw garlic.
- Greek yogurt: Thick, tangy, and the creamy base for tzatziki, it clings to every bite.
- Cucumber: Grate it for the sauce and slice it for the wrap, make sure to squeeze out the water or your tzatziki will be runny.
- Fresh dill: Its bright, grassy flavor is what makes tzatziki taste authentic and alive.
- Garlic clove: One small clove is all you need for the sauce, any more and it can overpower the delicate yogurt.
- Tomato: Ripe and juicy, it adds a pop of sweetness and color against the creamy sauce.
- Red onion: Optional, but a few thin slices add a sharp, crisp bite that cuts through the richness.
- Soft pita breads: Warm them up before assembling so they fold easily without cracking.
Instructions
- Marinate the chicken:
- In a bowl, whisk together olive oil, lemon juice, oregano, garlic powder, salt, and pepper until combined. Toss in the chicken strips, making sure each piece is coated, and let them sit for at least 10 minutes while you prep everything else.
- Make the tzatziki:
- Mix Greek yogurt, grated and squeezed cucumber, dill, minced garlic, lemon juice, olive oil, salt, and pepper in a bowl until smooth and creamy. Cover and refrigerate so the flavors can meld while you cook the chicken.
- Grill the chicken:
- Heat a grill pan or skillet over medium high heat until it's nice and hot. Add the marinated chicken strips and cook for 3 to 4 minutes per side, until they're cooked through and have those beautiful charred edges.
- Warm the pitas:
- Heat each pita in a dry pan for about 20 seconds per side, or wrap them in a damp towel and microwave for 15 seconds. You want them soft and pliable, not crispy.
- Assemble the wraps:
- Spread a generous spoonful of tzatziki down the center of each pita, then layer on grilled chicken, sliced cucumber, tomato, and red onion if you're using it. Fold or roll tightly and serve right away while everything is still warm.
Save to Pinterest One evening, I was too tired to cook anything elaborate, so I pulled together these wraps with what I had in the fridge. My partner wandered into the kitchen halfway through, drawn by the smell of sizzling chicken and garlic. We ate standing at the counter, sauce dripping down our hands, laughing at how something so simple could feel like such a treat. That night, it wasn't just dinner, it was a reminder that the best meals don't always need a plan.
Making It Your Own
If you want to switch things up, try adding crumbled feta on top of the chicken for a salty, creamy kick. A handful of chopped fresh parsley or mint also brightens everything up and adds a pop of color. For a vegetarian version, swap the chicken for grilled halloumi or warm falafel, both work beautifully with the tzatziki and vegetables. You can even turn this into a grain bowl by skipping the pita and serving everything over rice or quinoa.
Serving and Storage
These wraps are best enjoyed fresh and warm, but you can prep the components ahead to make assembly a breeze. Store the cooked chicken, tzatziki, and chopped vegetables in separate airtight containers in the fridge for up to two days. When you're ready to eat, just warm the chicken and pitas, then build your wraps. If you're packing them for lunch, wrap each one tightly in foil or parchment to keep everything together and prevent sogginess.
What to Serve Alongside
A simple Greek salad with cucumbers, tomatoes, olives, and feta is the perfect partner for these wraps. You could also serve them with a side of roasted potatoes tossed in olive oil and oregano, or a bowl of hummus and warm pita chips for scooping. A squeeze of fresh lemon over everything ties it all together and adds that extra burst of brightness.
- Keep lemon wedges on the table so everyone can add a squeeze to their wrap.
- If you like heat, drizzle a little hot sauce or sprinkle red pepper flakes into the tzatziki.
- Leftover tzatziki is amazing as a dip for vegetables or spread on sandwiches the next day.
Save to Pinterest There's something deeply satisfying about a meal that feels both light and filling, fresh and flavorful all at once. These wraps have become my go to when I want something quick but special, and I hope they bring a little bit of that sunny Mediterranean feeling into your kitchen too.
Recipe FAQs
- → Can I prepare the chicken ahead of time?
Yes. Marinate the chicken strips for up to 4 hours in the refrigerator for deeper flavor. Cook them just before assembling to ensure they're warm and juicy. Cooked chicken can be stored separately for up to 3 days and reheated gently before serving.
- → How do I make tzatziki without a food processor?
Grate the cucumber by hand using the fine side of a box grater, then squeeze it thoroughly in a clean kitchen towel to remove excess moisture. Mince the garlic finely with a knife. Mix all ingredients together in a bowl until smooth and well combined.
- → What's the best way to warm pita bread?
Wrap pita breads in a damp paper towel and microwave for 20-30 seconds, or heat them directly in a dry skillet over medium heat for 30 seconds per side. This keeps them soft and pliable, perfect for wrapping without cracking.
- → Can I use store-bought tzatziki instead?
Absolutely. Store-bought tzatziki saves time and works well. However, making it fresh allows you to control the garlic intensity and dill flavor. Fresh tzatziki tastes noticeably brighter and pairs beautifully with the warm, grilled chicken.
- → What are good vegetarian substitutes for chicken?
Grilled halloumi cheese provides a warm, savory element similar to chicken. Falafel offers protein and Mediterranean flair. Roasted chickpeas or marinated tofu are lighter options. All work wonderfully with tzatziki, cucumber, and tomato filling.
- → How do I prevent the chicken from drying out?
Slice chicken breasts into uniform strips so they cook evenly and quickly—about 3-4 minutes per side. Don't skip the marinade; it adds moisture and flavor. Avoid overcooking by checking for an internal temperature of 165°F (74°C) with a meat thermometer.