Greek Chicken Wrap (Printer-friendly)

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

# Ingredient List:

→ 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 & 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 (8-inch diameter)

# How-To Steps:

01 - In a mixing bowl, combine 2 tablespoons olive oil, 1 tablespoon lemon juice, dried oregano, garlic powder, salt, and black pepper. Add chicken strips and toss to coat evenly. Marinate for at least 10 minutes.
02 - While chicken marinates, combine Greek yogurt, grated cucumber, dill, minced garlic, 1 tablespoon lemon juice, 1 tablespoon olive oil, salt, and pepper in a bowl. Mix until smooth. Refrigerate until assembly.
03 - Heat a grill pan or skillet over medium-high heat. Cook marinated chicken strips 3 to 4 minutes per side until cooked through and lightly charred. Transfer to a plate.
04 - Place pita breads in a dry pan over medium heat or microwave for 30 seconds until soft and pliable.
05 - Spread 2 tablespoons tzatziki on each pita. Top with grilled chicken strips, sliced cucumber, diced tomato, and red onion if desired.
06 - Fold or roll each pita to enclose filling. Serve immediately with lemon wedges.

# Expert Advice:

01 -
  • It comes together in half an hour but tastes like you spent all afternoon in the kitchen.
  • The homemade tzatziki is cooling, garlicky, and so much better than anything from a jar.
  • You can prep the chicken and sauce ahead, then assemble wraps in minutes when hunger strikes.
  • It's endlessly adaptable, swap the protein, add feta, toss in olives, and it still works beautifully.
02 -
  • Always squeeze the grated cucumber dry before adding it to the tzatziki, or you'll end up with a watery mess instead of a thick, creamy sauce.
  • Don't skip warming the pitas, cold or stiff bread will crack when you try to fold it and ruin the whole wrap experience.
  • Let the chicken rest for a minute or two after grilling so the juices redistribute, otherwise your first bite will be dry.
03 -
  • Use a paper towel to press out every last bit of moisture from the grated cucumber, it makes all the difference in the texture of the tzatziki.
  • If your chicken breasts are thick, pound them slightly before slicing so the strips cook evenly and stay tender.
  • For extra flavor, let the chicken marinate in the fridge for up to an hour, the longer it sits, the more the lemon and oregano infuse into the meat.
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