Save I started making these wraps on summer evenings when I was too tired to cook but craving something bright and satisfying. The scent of oregano hitting hot olive oil always pulls me back to a tiny taverna near Athens where I first tasted chicken souvlaki wrapped in warm pita. Now, every time I grill these chicken strips, my kitchen smells like vacation, and dinner feels less like a chore and more like a small escape.
I made these for a backyard dinner last spring, and my friend who swore she didnt like yogurt based sauces ended up asking for the tzatziki recipe. Watching everyone fold their own wraps and pile on extra cucumber felt easy and communal, the kind of meal where the process is just as fun as eating. No one left hungry, and I didnt spend the whole evening stuck at the stove.
Ingredients
- Boneless, skinless chicken breasts: Slice them into even strips so they cook at the same rate, thinner pieces get those nice charred edges without drying out.
- Olive oil: Use a decent one here since it flavors both the marinade and the tzatziki, the fruity notes really come through.
- Lemon juice: Fresh is best, it brightens everything and tenderizes the chicken just enough in those few minutes of marinating.
- Dried oregano: The backbone of Greek flavor, dont skip it or substitute Italian seasoning, its not the same.
- Garlic powder: Easier than fresh for the marinade and disperses evenly, but use fresh minced garlic in the tzatziki for punch.
- Greek yogurt: Thick, tangy, creamy, this is what makes tzatziki cling to every bite instead of sliding off.
- Cucumber: Grate it for the tzatziki and squeeze out the water hard, soggy sauce is a common mistake I made twice before learning.
- Fresh dill: The herb that makes tzatziki taste authentically Greek, dried dill is a sad shadow in comparison.
- Tomato: Ripe and juicy but not mushy, I like Roma tomatoes because they hold their shape and dont make the wrap soggy.
- Red onion: Thinly sliced and optional, but the sharp bite contrasts beautifully with the cool tzatziki.
- Soft pita breads: Warm them up so theyre pliable and dont crack when you fold, cold pita is the enemy of a good wrap.
Instructions
- Marinate the chicken:
- Whisk together olive oil, lemon juice, oregano, garlic powder, salt, and pepper in a bowl, then toss in your chicken strips and coat them well. Let them sit for at least 10 minutes while you prep everything else, the acid and oil start working magic on the meat.
- Make the tzatziki:
- Combine Greek yogurt, the squeezed dry grated cucumber, chopped dill, minced garlic, lemon juice, olive oil, salt, and pepper in a bowl and stir until smooth. Pop it in the fridge so the flavors meld and it stays cold and refreshing.
- Cook the chicken:
- Heat your grill pan or skillet over medium high until its properly hot, then lay the chicken strips in without crowding. Cook for 3 to 4 minutes per side until theyre golden, slightly charred, and cooked through, the char adds flavor you cant get any other way.
- Warm the pitas:
- Toss each pita into a dry pan for about 30 seconds per side or wrap them in a damp towel and microwave for 20 seconds. Youre aiming for soft and bendy, not crispy.
- 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 youre using it. Fold the bottom up and sides in, or just roll it like a burrito, whatever keeps the filling contained.
- Serve immediately:
- These are best eaten right away while the chicken is warm and the tzatziki is cold. Grab extra napkins, theyre messy in the best possible way.
Save There was a night last summer when I made a double batch of these for a last minute gathering, and I remember standing at the counter assembling wraps while people hovered around me talking and laughing. It wasnt fancy, but everyone grabbed one hot off the pan and ate standing up, and someone said it tasted like the best kind of summer night. Thats when I realized this recipe wasnt just easy, it was the kind of food that brings people into the kitchen with you.
Making It Your Own
If youre vegetarian or just want a change, swap the chicken for grilled halloumi or homemade falafel, both soak up that lemony oregano vibe beautifully. I once added crumbled feta and chopped fresh parsley on top, and it made the wraps feel even more indulgent without much extra effort. You can also toss in some crisp romaine or a handful of Kalamata olives if you want more texture and brininess.
Storing and Reheating
The tzatziki keeps in the fridge for up to three days and actually tastes better the next day once the garlic mellows. Cooked chicken strips can be stored separately and reheated gently in a pan, but I wouldnt assemble the wraps in advance because the pita gets soggy. If you need to prep ahead, keep all the components separate and let everyone build their own, it turns into a fun little assembly line.
Serving Suggestions
I love serving these with lemon wedges on the side so people can add an extra squeeze of brightness right before eating. A simple Greek salad with cucumbers, tomatoes, olives, and feta makes a perfect side, or you could do roasted potatoes with oregano if youre extra hungry. Sometimes I put out a small bowl of hummus and some pita chips for people to snack on while I finish grilling the chicken.
- Add a handful of arugula or spinach inside the wrap for a peppery crunch.
- Drizzle a little extra olive oil or a squeeze of lemon over the assembled wrap before folding.
- Serve with a cold glass of white wine or sparkling water with mint for a refreshing pairing.
Save These wraps have become my go to whenever I want something that feels special but doesnt demand much from me. Theyre proof that a handful of bright flavors and a little char can turn a weeknight into something worth remembering.
Recipe FAQs
- → Can I prepare the tzatziki sauce in advance?
Yes, tzatziki can be made up to 24 hours ahead and refrigerated. This allows the flavors to meld together beautifully. Keep it covered in an airtight container for best results.
- → How do I prevent the pita from drying out?
Warm the pita just before assembling your wraps using a dry pan or microwave. This keeps them soft and pliable. You can also wrap them in a clean kitchen towel to retain moisture.
- → What's the best way to slice chicken for even cooking?
Slice chicken breasts against the grain into strips about 1/2 inch thick. This ensures even cooking and makes them tender. For easier slicing, partially freeze the breasts for 15-20 minutes first.
- → Can I make this gluten-free?
Absolutely. Replace regular pita bread with gluten-free pita, or use large lettuce leaves like romaine or butter lettuce as wraps. Check that all seasonings and yogurt are certified gluten-free if needed.
- → How do I store leftover cooked chicken?
Store cooled chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave before assembling wraps. You can also freeze cooked chicken for up to 2 months.
- → What vegetables can I add or substitute?
Try adding red bell peppers, kalamata olives, red onion, spinach, or arugula. Fresh herbs like parsley and mint also complement the Mediterranean flavors beautifully. Adjust based on your preference and what you have on hand.