Save The smell of oregano and lemon hitting a hot pan always takes me straight back to a tiny kitchen in Athens, where I watched a street vendor assemble these wraps with one hand while chatting with customers. I came home determined to recreate that same bright, herbaceous flavor, and after a few rounds of tweaking the marinade, I finally nailed it. Now it's my go-to when I want something light but filling, especially on those evenings when cooking feels like a chore. The chicken cooks fast, the tzatziki comes together in minutes, and everything tastes like sunshine. It's become my weeknight escape without leaving home.
I made these wraps for a friend who was convinced she didn't like Greek food, and she ate two in one sitting. She kept asking what made the chicken taste so good, and I had to laugh because it's just olive oil, lemon, and oregano. Sometimes the simplest combinations are the most magical. Now she texts me whenever she's craving them, and I've started keeping pita bread in my freezer just in case.
Ingredients
- Boneless, skinless chicken breasts: Slicing them into strips before marinating helps them cook faster and soak up more flavor, plus they're easier to bite through in a wrap.
- Olive oil: Use a good quality one since it's in both the marinade and the tzatziki, and you'll actually taste the difference.
- Lemon juice: Freshly squeezed is worth it here, the brightness cuts through the richness of the yogurt and makes everything taste cleaner.
- Dried oregano: Greek oregano has a stronger, more peppery flavor than the Italian kind, so grab it if you see it at the store.
- Garlic powder: This goes in the marinade for a mellow background note, while the tzatziki gets fresh garlic for a sharper kick.
- Greek yogurt: The thick, strained kind is essential for tzatziki, regular yogurt will make it too runny and watery.
- Cucumber: Grate it for the tzatziki and squeeze out every bit of moisture, or your sauce will turn into soup within an hour.
- Fresh dill: It's the herb that makes tzatziki taste like tzatziki, so don't skip it or try to use dried.
- Tomato: Ripe but firm works best, since mushy tomatoes will make the wrap soggy and hard to handle.
- Red onion: A little goes a long way, so slice it thin and soak it in cold water for a few minutes if the bite is too sharp.
- Pita breads: Soft, fresh pitas fold without cracking, so warm them up before assembling to make wrapping easier.
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're fully coated. Let them sit for at least 10 minutes, though 30 is even better if you have the time.
- Make the Tzatziki:
- Combine the Greek yogurt, grated and squeezed cucumber, chopped dill, minced garlic, lemon juice, olive oil, salt, and pepper in a bowl, stirring until smooth and creamy. Pop it in the fridge so the flavors can meld while you cook the chicken.
- Cook the Chicken:
- Heat your grill pan or skillet over medium high heat until it's nice and hot, then add the chicken strips in a single layer. Cook for 3 to 4 minutes per side until they're golden, slightly charred, and cooked through with no pink in the center.
- 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 until soft. You want them pliable enough to fold without tearing.
- 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 you're using it. Fold the bottom up and then roll from one side to the other, tucking as you go to keep everything inside.
Pin it One summer evening, I packed these wraps for a picnic and watched my kids devour them while sitting on a blanket under the trees. There was something about the way they laughed with full mouths, tzatziki smeared on their cheeks, that made me realize food doesn't have to be fancy to feel special. It just has to taste good and bring people together. That's what this recipe does every single time.
Making It Your Own
If you want to switch things up, crumbled feta cheese adds a salty, tangy punch that pairs beautifully with the cool tzatziki. I've also thrown in chopped fresh parsley or mint when I have it on hand, and both bring a bright, herbaceous note that makes the wraps taste even more vibrant. For a vegetarian version, swap the chicken for grilled halloumi or homemade falafel, and you won't miss the meat for a second. You can even add a handful of mixed greens or shredded lettuce if you want more crunch and freshness in every bite.
Storing and Reheating
These wraps are best eaten fresh, but if you have leftovers, store the components separately so nothing gets soggy. Keep the cooked chicken, tzatziki, and chopped veggies in airtight containers in the fridge for up to three days, then assemble wraps as needed. If you must store an assembled wrap, wrap it tightly in foil and eat it within a few hours, though the pita will soften quite a bit. Reheat the chicken gently in a skillet if you prefer it warm, but I actually love it cold straight from the fridge on a hot day.
Serving Suggestions
These wraps are filling enough to stand on their own, but they're even better with a few simple sides that round out the meal. A crisp Greek salad with tomatoes, cucumbers, olives, and feta is the obvious choice, and it takes just minutes to toss together. I also love serving them with lemon wedges on the side so everyone can add an extra squeeze of brightness if they want. For a heartier spread, add some roasted red peppers, hummus, or a handful of seasoned oven fries.
- Serve with a side of Greek salad, hummus, or roasted red peppers for a full Mediterranean spread.
- Offer extra lemon wedges at the table so everyone can adjust the brightness to their taste.
- Pair with oven fries or pita chips if you want something a little more indulgent on the side.
Pin it This recipe has saved me on more rushed weeknights than I can count, and it never feels like I'm cutting corners. I hope it becomes your quick escape too, the kind of meal that tastes like you tried without demanding too much effort.
Frequently Asked Questions
- → How long does the chicken need to marinate?
At least 10 minutes is sufficient for flavor development. For deeper taste, marinate up to 2 hours in the refrigerator.
- → Can I prepare this ahead of time?
Yes. Cook the chicken and prepare tzatziki up to 4 hours ahead. Keep components refrigerated separately and assemble just before serving for best texture and freshness.
- → What's the best way to warm pita bread?
Warm in a dry skillet over medium heat for 30 seconds per side until soft and pliable, or microwave wrapped in a damp paper towel for 30 seconds. This prevents them from cracking during assembly.
- → How can I make this vegetarian?
Substitute grilled chicken with grilled halloumi cheese, falafel, or marinated tofu. Cook until golden and follow the same assembly method.
- → Can I use regular yogurt instead of Greek yogurt?
Greek yogurt is creamier, but regular yogurt works. Strain regular yogurt through cheesecloth for 2 hours to remove excess liquid and achieve similar thickness and flavor.
- → What vegetables can I add or substitute?
Try bell peppers, red onion, spinach, lettuce, or arugula. Roasted zucchini or eggplant also pair beautifully. Keep raw vegetables crisp and balance with the grilled chicken.