Save My neighbor Sophia used to make these every Sunday after church, and the smell of oregano and lemon would drift through the open kitchen window. She never measured anything, just tossed the chicken with oil and spices while telling me stories about her grandmother in Crete. One afternoon she handed me a wrap still warm from the pan, and I stood there in her doorway, tzatziki dripping onto my wrist, completely hooked. That tangy coolness against the charred chicken was a revelation I never forgot.
I started making these for weeknight dinners when I was too tired to think but still wanted something that felt like a treat. My kids would hover by the stove, stealing cucumber slices and sneaking bites of chicken straight from the pan. It became our Tuesday ritual, a meal that required almost no brainpower but delivered maximum satisfaction. Even my pickiest eater would fold back the pita and inspect every ingredient before devouring the whole thing in minutes.
Ingredients
- Boneless, skinless chicken breasts: Slicing them into strips ensures they cook quickly and evenly, plus they pick up marinade better than whole pieces.
- Olive oil: Use good quality oil here, it carries the lemon and oregano flavor right into the meat.
- Lemon juice: Fresh is always better, the acidity tenderizes the chicken and brightens every bite.
- Dried oregano: This is the soul of Greek seasoning, earthy and warm without being overpowering.
- Garlic powder: Adds a mellow background note that complements the fresh garlic in the tzatziki.
- Greek yogurt: The thick, tangy base of tzatziki, make sure it is full fat for the creamiest texture.
- Cucumber: Grate it fine and squeeze out every drop of water or your tzatziki will turn soupy.
- Fresh dill: This herb is non negotiable, it gives tzatziki that unmistakable Greek character.
- Tomato: Ripe and juicy, but not too watery, Roma or vine ripened work beautifully.
- Red onion: Optional but adds a sharp bite that cuts through the creamy sauce.
- Soft pita breads: Warm them up so they fold without cracking, cold pita is a wrap disaster waiting to happen.
Instructions
- Marinate the Chicken:
- Whisk together olive oil, lemon juice, oregano, garlic powder, salt, and pepper in a bowl, then toss in the chicken strips until every piece is coated. Let it sit for at least 10 minutes so the flavors sink in.
- Make the Tzatziki:
- Combine Greek yogurt, grated cucumber, dill, minced garlic, lemon juice, olive oil, salt, and pepper in a bowl and stir until smooth. Pop it in the fridge so it stays cool and the flavors meld together.
- Grill the Chicken:
- Heat your grill pan or skillet over medium high heat until it is almost smoking. Cook the chicken strips for 3 to 4 minutes per side until you see char marks and the meat is cooked through.
- Warm the Pita:
- Toss 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 chicken, cucumber slices, tomato, and red onion if you like. Fold the sides in and roll it up tight so nothing escapes.
- Serve Immediately:
- These are best eaten right away while the pita is warm and the chicken is still juicy. Serve with extra tzatziki on the side for dipping.
Save One summer evening I packed these wraps for a picnic at the park, layering them in foil and tucking them into a cooler with cold drinks. We sat on a blanket under the trees, unwrapping each one like a present, and my friend declared it the best thing she had eaten all month. That is when I realized this recipe was not just easy, it was the kind of food that makes ordinary moments feel special.
How to Store and Reheat
Store the cooked chicken, tzatziki, and chopped veggies separately in airtight containers in the fridge for up to three days. Assemble wraps fresh when you are ready to eat so the pita does not get soggy. Reheat the chicken gently in a skillet over low heat, adding a splash of water if it seems dry.
Swaps and Substitutions
If you want to skip the chicken, grilled halloumi or crispy falafel make fantastic vegetarian swaps that still feel hearty. You can also use whole wheat or gluten free pita, or swap the bread entirely for large butter lettuce leaves. I have even used naan in a pinch, and it worked beautifully with the Mediterranean flavors.
Serving Suggestions
These wraps are a meal on their own, but they shine even brighter alongside a simple Greek salad or a handful of crispy roasted chickpeas. A squeeze of fresh lemon over the top right before eating wakes up every flavor. I also love serving them with extra tzatziki, olives, and pickled peppers for a full mezze style spread.
- Pair with lemon wedges and a drizzle of extra virgin olive oil for brightness.
- Add crumbled feta or a sprinkle of fresh parsley for extra richness.
- Serve with a cold glass of sparkling water with mint for a refreshing finish.
Save This wrap has become my go to for busy nights, lazy weekends, and last minute guests who show up hungry. It is proof that simple food, made with care, can be the most memorable kind.
Recipe FAQ
- → How long can I marinate the chicken?
The chicken can marinate for at least 10 minutes for best flavor, but you can also prepare it up to 4 hours in advance and store it in the refrigerator. This allows the oregano and lemon flavors to penetrate the meat more deeply.
- → Can I make the tzatziki ahead of time?
Yes, tzatziki can be prepared up to 24 hours in advance and stored in an airtight container in the refrigerator. The flavors actually improve as they meld together, making it an ideal sauce to prep beforehand.
- → What are good vegetarian alternatives?
You can substitute the chicken with grilled halloumi cheese, crispy falafel, or even marinated and grilled tofu for a vegetarian version that maintains the Mediterranean flavors and satisfying texture.
- → How do I prevent the pita from falling apart?
Warm the pita bread gently before filling to make it more pliable and less likely to crack. Don't overstuff the wrap, and consider creating a small pocket rather than filling the entire surface to ensure structural integrity.
- → Is this suitable for gluten-free diets?
Yes, simply substitute the regular pita bread with gluten-free pita bread or use large fresh lettuce leaves as a wrap alternative. Always verify that all ingredients, including spice blends and yogurt brands, are certified gluten-free.
- → Can I grill the chicken outdoors instead?
Absolutely. Use a preheated outdoor grill on medium-high heat and cook the chicken strips for 3-4 minutes per side until cooked through and lightly charred, adjusting timing based on thickness and grill temperature.