Pin it The smell of oregano and lemon hitting a hot pan always pulls me straight back to a tiny kitchen in Athens, where I watched a street vendor flip chicken with one hand and chat with customers with the other. I came home determined to recreate that smoky, tangy flavor without the charcoal grill or the Mediterranean breeze. After a few tries, I nailed it with just a skillet and the right balance of marinade. Now these wraps show up on my table at least twice a month, and every time, someone asks for the recipe. It's become my go-to when I want something that feels special but comes together faster than delivery.
I made these for a potluck once, thinking I would just bring a platter of wraps and call it done. Instead, I ended up standing in the kitchen with three friends, assembly line style, laughing as we tried to fold the pitas without everything spilling out. One person was on chicken duty, another sliced cucumbers, and I was in charge of tzatziki distribution. By the time we finished, we had eaten half of them before they even made it to the table, and no one complained.
Ingredients
- Boneless, skinless chicken breasts: Slicing them into strips helps them cook faster and soak up the marinade more evenly, plus they are easier to bite through in the wrap.
- Olive oil: Use a decent quality one since it shows up in both the marinade and the tzatziki, and you will taste the difference.
- Lemon juice: Fresh is always better than bottled, it adds brightness that makes the whole dish feel lighter and more vibrant.
- Dried oregano: This is the backbone of the Greek flavor profile, earthy and slightly bitter in the best way.
- Garlic powder: It disperses more evenly in the marinade than fresh garlic, which can burn on the grill pan.
- Greek yogurt: The thick, tangy kind is essential for tzatziki, regular yogurt will make it too runny and bland.
- Cucumber: Grate it for the tzatziki and slice it for the wrap, and always squeeze out the excess water or your sauce will get watery.
- Fresh dill: This herb is what makes tzatziki taste like tzatziki, dried dill just does not have the same punch.
- Tomato: Ripe and juicy works best, but even a winter tomato adds color and a bit of acidity.
- Red onion: Optional, but the sharpness cuts through the richness of the yogurt and gives each bite a little kick.
- Soft pita breads: Warm them up before assembling or they will crack when you try to fold them, trust me on this.
Instructions
- Marinate the chicken:
- Whisk together the olive oil, lemon juice, oregano, garlic powder, salt, and pepper in a bowl, then toss in the chicken strips until they are fully coated. Let them sit for at least 10 minutes, or up to an hour if you have the time, so the flavors really sink in.
- Make the tzatziki:
- Combine the Greek yogurt, grated cucumber, dill, minced garlic, lemon juice, olive oil, salt, and pepper in a bowl and stir until smooth. Cover and pop it in the fridge while you cook the chicken so it stays cold and refreshing.
- Cook the chicken:
- Heat a grill pan or skillet over medium high heat until it is really hot, then add the chicken strips in a single layer. Cook for 3 to 4 minutes per side until they are golden, slightly charred, and cooked all the way through.
- Warm the pitas:
- 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 and pliable, not stiff or crumbly.
- Assemble the wraps:
- Spread a generous spoonful of tzatziki down the center of each pita, then layer on the grilled chicken, cucumber slices, tomato, and red onion if using. Fold or roll the pita around the filling, tucking in the sides as you go so nothing falls out.
- Serve immediately:
- These are best eaten right away while the chicken is still warm and the pita is soft. If you need to pack them for later, wrap them tightly in foil to keep everything in place.
Pin it One summer evening, I packed these wraps for a picnic and we ate them on a blanket while the sun set behind the trees. The tzatziki had chilled perfectly, the chicken was still a little warm, and everything tasted better outdoors. My friend said it was the best thing she had eaten all week, and I realized that sometimes the simplest meals are the ones that stick with you longest.
How to Store and Reheat
Store the components separately if you can, keep the cooked chicken, tzatziki, and sliced vegetables in airtight containers in the fridge for up to three days. When you are ready to eat, warm the chicken in a skillet for a minute or two, freshen the pita, and assemble a new wrap. If you have already assembled the wraps, wrap them tightly in foil and refrigerate, but know that the pita will soften and the vegetables will release some moisture. You can reheat the whole wrap in a low oven for about 10 minutes, but honestly, they are just as good eaten cold straight from the fridge.
Serving Suggestions
These wraps are hearty enough to stand alone, but they shine even brighter with a few simple sides. Serve them with a crisp Greek salad loaded with feta, olives, and a lemony vinaigrette, or add a small bowl of hummus and some pita chips for scooping. Roasted lemon potatoes or a handful of marinated artichoke hearts make the meal feel more complete without overwhelming the fresh, bright flavors of the wrap. A cold glass of sparkling water with a squeeze of lemon or a light white wine rounds everything out perfectly.
Variations and Substitutions
If you want to switch things up, swap the chicken for grilled halloumi or crispy falafel to make it vegetarian, both soak up the tzatziki beautifully. You can also use grilled shrimp or lamb if you are feeling adventurous, just adjust the cooking time accordingly. For a gluten free version, use gluten free pita or skip the bread altogether and wrap everything in large lettuce leaves for a lighter, crunchier option.
- Add crumbled feta or a handful of Kalamata olives for extra salty, tangy bites.
- Toss in some fresh parsley or mint to brighten up the flavor even more.
- Drizzle a little hot sauce or harissa inside the wrap if you like a bit of heat.
Pin it This wrap has become one of those recipes I turn to when I need something reliable, flavorful, and quick, and it never lets me down. I hope it becomes a regular in your kitchen too, because some meals are just meant to be made over and over again.
Recipe FAQs
- → Can I prepare the components ahead of time?
Yes, prepare the tzatziki and marinate the chicken up to 4 hours in advance. Store separately in airtight containers. Cook the chicken and assemble wraps just before serving for best texture and flavor.
- → What's the best way to grill the chicken evenly?
Slice chicken breasts into uniform strips of about 1/2 inch thickness. This ensures even cooking in 3-4 minutes per side. Use medium-high heat and avoid moving pieces frequently, allowing for proper browning and light charring.
- → How do I make tzatziki less watery?
The key is properly squeezing the grated cucumber dry before mixing. Place grated cucumber in a clean kitchen towel and press firmly to remove excess moisture. This prevents the sauce from becoming diluted.
- → Can I use store-bought tzatziki sauce?
Absolutely. Store-bought tzatziki saves time while maintaining authentic flavor. Choose brands with minimal additives for the freshest taste, or adjust homemade versions by adding extra lemon juice for brightness.
- → What are good vegetarian substitutes?
Replace chicken with grilled halloumi cheese, seasoned falafel, or roasted chickpeas for protein. Marinate halloumi in the same oregano-lemon mixture, or warm falafel gently before assembling for satisfying plant-based wraps.
- → How should I warm the pita bread?
Use a dry skillet over medium heat for 30-60 seconds per side, or wrap pitas in a damp paper towel and microwave for 20-30 seconds. Warm bread becomes soft and pliable, preventing tearing during assembly.