Pin It I was rushing through a farmers market one Saturday morning when the smell of charred meat and lemon stopped me cold. A small stand was grilling chicken skewers, and the vendor handed me a pita stuffed with tender pieces, cool yogurt sauce, and crunchy vegetables. I ate it standing there, barely saying a word. That wrap changed how I thought about weeknight dinners.
The first time I made these at home, I forgot to drain the cucumber for the tzatziki and ended up with a watery mess. My kids still ate their wraps standing over the sink, laughing as yogurt dripped down their arms. Now I squeeze that cucumber like my life depends on it, and the sauce is thick, tangy, and perfect every time.
Ingredients
- Boneless, skinless chicken breast: I cut mine into even cubes so they cook at the same rate, and I never skip the marinating time because thats where all the flavor lives.
- Olive oil: Use good quality oil here, it carries the lemon and garlic into every bite and keeps the chicken juicy on the grill.
- Fresh lemon juice: Bottled lemon juice tastes flat compared to fresh, and the acidity tenderizes the meat while it marinates.
- Garlic cloves: I mince mine finely so it blends into the marinade and tzatziki without overpowering either one.
- Dried oregano: This is the herb that screams Greece to me, earthy and aromatic, and it holds up beautifully to heat.
- Ground cumin and smoked paprika: These add a warm, slightly smoky depth that makes the chicken taste like it came from a street cart.
- Greek yogurt: Thick, tangy, and creamy, this is the base of tzatziki and it clings to every ingredient in the wrap.
- Cucumber: Grate it, then squeeze out every drop of water you can, or your tzatziki will be soup.
- Fresh dill: Its bright, grassy flavor is essential to tzatziki, and I always use fresh because dried dill tastes like dust.
- Pita breads: Warm them on the grill for just a few seconds so theyre soft, pliable, and slightly charred.
- Red onion, tomato, and iceberg lettuce: These add crunch, sweetness, and freshness that balance the richness of the chicken and yogurt.
- Feta cheese: Its optional, but the salty, crumbly bite of feta makes these wraps feel like a celebration.
Instructions
- Marinate the chicken:
- Whisk together olive oil, lemon juice, garlic, oregano, cumin, paprika, salt, and pepper in a bowl, then toss in the chicken cubes until every piece is coated. Cover and refrigerate for at least an hour, though I sometimes leave it overnight when I remember.
- Make the tzatziki:
- Grate the cucumber, pile it into a clean kitchen towel, and wring it out over the sink until your hands hurt. Mix the drained cucumber with Greek yogurt, garlic, olive oil, dill, lemon juice, salt, and pepper, then taste and adjust until it makes you smile.
- Grill the chicken:
- Thread the marinated chicken onto skewers and grill over medium-high heat for 10 to 12 minutes, turning them every few minutes so they char evenly and cook through. The smell will make you impatient.
- Warm the pita:
- Toss the pita breads on the grill for about 30 seconds per side, just until theyre warm and faintly striped with grill marks.
- Assemble the wraps:
- Spread a generous spoonful of tzatziki down the center of each pita, then pile on lettuce, tomato, red onion, grilled chicken, and feta if youre using it. Fold the bottom up and the sides in, then roll it tight so nothing escapes.
- Serve immediately:
- These are best eaten right away, while the chicken is hot, the pita is soft, and the tzatziki is still cold.
Pin It I made these wraps for a backyard dinner last summer, and my neighbor asked for the recipe before she even finished eating. She said it reminded her of a trip to Athens years ago, and I realized thats exactly what good food does, it takes you somewhere else without leaving your kitchen.
Variations and Substitutions
You can swap the chicken for pork tenderloin or lamb shoulder, both take the marinade beautifully and grill up just as tender. I sometimes add sliced cucumber, Kalamata olives, or a drizzle of extra-virgin olive oil to the wraps when I have them on hand. If you need these to be gluten-free, use gluten-free pita or lettuce wraps instead, and double-check your spice labels.
Storage and Reheating
Leftover grilled chicken keeps in the fridge for up to three days and reheats well in a skillet over medium heat. The tzatziki lasts about three days too, but it may get a little thinner as it sits, just stir it before using. I dont recommend assembling the wraps ahead of time because the pita gets soggy, but you can prep all the components and build them fresh when youre ready to eat.
Serving Suggestions
These wraps pair beautifully with a simple Greek salad, crispy baked fries, or a handful of olives on the side. I like to serve them with a crisp white wine like Assyrtiko, or just cold sparkling water with lemon if its a weeknight. They also make great party food if you set out all the toppings and let everyone build their own.
- Add a sprinkle of sumac or a squeeze of extra lemon juice right before serving for a bright, tangy finish.
- If youre feeding kids, go easy on the raw onion and let them choose their own toppings.
- Leftovers make an incredible lunch the next day, just warm the chicken and build a fresh wrap.
Pin It Every time I make these wraps, someone asks if we can have them again next week. Theyre proof that the best meals dont need to be complicated, just honest, flavorful, and made with a little care.
Questions About This Recipe
- → How long should the chicken marinate for best flavor?
Marinating the chicken for at least 1 hour allows the spices and lemon juice to deeply infuse, enhancing tenderness and taste.
- → Can I use a different protein instead of chicken?
Yes, pork or lamb can be substituted to offer variation while maintaining the dish's authentic flavor profile.
- → What’s the best way to grill the chicken skewers evenly?
Preheat the grill to medium-high, turn skewers occasionally, and cook for about 10–12 minutes until golden and cooked through.
- → How do I prepare the tzatziki sauce for optimal texture?
Grate cucumber and squeeze out excess liquid before mixing with Greek yogurt and fresh herbs to achieve a creamy yet fresh sauce.
- → Are there any recommended accompaniments to serve with these wraps?
These wraps pair wonderfully with crisp Greek white wines like Assyrtiko or a light side salad for a complete meal.