Save My neighbor Eleni used to make these wraps on her balcony every Saturday afternoon, and the smell of oregano and lemon would drift through the open windows. She never measured anything, just tossed chicken in olive oil and herbs while telling stories about her grandmother's taverna in Crete. One day she invited me over and handed me a wrap still warm from her kitchen, and I remember thinking I'd never tasted something so bright and simple at the same time. That first bite, with the cool tzatziki against the charred chicken, made me realize how much flavor you can pack into something you can hold in your hand. I've been making my own version ever since, though I do measure because I'm not quite as confident as Eleni was.
I made these for a small birthday gathering last spring, and instead of sitting at the table, we all stood around the kitchen counter assembling our wraps and laughing at how much tzatziki we were each piling on. Someone added extra red onion and declared it the best decision they'd ever made. Another person skipped the tomatoes entirely and loaded up on cucumber, and nobody judged because that's the beauty of a wrap. By the end of the night, the pita bag was empty and there wasn't a drop of tzatziki left, which I took as the highest compliment.
Ingredients
- Boneless, skinless chicken breasts: Slicing them into strips helps them cook faster and soak up the marinade, plus they're easier to fit into a pita without everything falling apart.
- Olive oil: Use a good one here because it's not just for cooking, it becomes part of the flavor in both the marinade and the tzatziki.
- Lemon juice: Fresh is always better than bottled; it brightens everything and makes the chicken taste less heavy.
- Dried oregano: This is the herb that makes it smell and taste like Greece, earthy and a little floral without being too strong.
- Garlic powder: I keep this in the marinade for even distribution, though you can use fresh minced garlic if you don't mind a more intense bite.
- Greek yogurt: The thick, strained kind is essential for tzatziki; regular yogurt is too runny and will make your wrap soggy.
- Cucumber: Grate it for the tzatziki and squeeze out the water, or it'll thin the sauce; slice it for the wrap so you get that crisp crunch.
- Fresh dill: This herb is what makes tzatziki taste authentic, green and slightly sweet in a way dried dill just can't match.
- Tomato: Use ripe ones and dice them small so they don't slide out when you take a bite.
- Red onion: It adds a sharp, peppery contrast, but it's optional if you're not an onion person or if you're saving your breath for conversation.
- Soft pita breads: Warm them up before assembling or they'll crack when you try to fold them, which I learned the hard way the first time I made these.
Instructions
- Marinate the chicken:
- In a bowl, whisk together olive oil, lemon juice, oregano, garlic powder, salt, and pepper until it smells bright and herby. Add the chicken strips and toss them around with your hands so every piece is coated, then let them sit for at least ten minutes while you prep everything else.
- Make the tzatziki:
- Grate the cucumber and then squeeze it hard in a clean kitchen towel or paper towels to get rid of the excess water, which is surprisingly satisfying. Mix the squeezed cucumber with Greek yogurt, dill, minced garlic, lemon juice, olive oil, salt, and pepper, then taste it and adjust if it needs more of anything.
- Cook the chicken:
- Heat a grill pan or skillet over medium high heat until it's hot enough that a drop of water sizzles. Add the chicken strips in a single layer and let them cook undisturbed for three to four minutes per side until they're golden and a little charred at the edges, which is where all the flavor lives.
- Warm the pitas:
- Heat each pita in a dry pan for about thirty seconds per side, or wrap them in a damp towel and microwave for twenty seconds. You want them soft and bendable, not crispy, so they hug the filling instead of fighting it.
- Assemble the wraps:
- Spread a generous spoonful of tzatziki down the center of each pita, then layer on the 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 so nothing escapes.
Save There was an evening last summer when I made these wraps for a friend who'd just moved into a new apartment and didn't have much in her kitchen yet. We sat on her empty living room floor with the wraps in our laps and the windows open, and she said it was the first meal that made the place feel like home. I think about that sometimes when I'm cooking, how food can mark a moment and make it mean something more than just eating. These wraps have a way of doing that, of being simple enough to make any night but special enough to remember.
Making It Your Own
If you want to change things up, crumble some feta cheese over the chicken before rolling, which adds a salty, creamy richness that feels a little indulgent. I've also added chopped fresh parsley or mint when I have it, and both bring a different kind of brightness that works really well with the lemon. For a vegetarian version, swap the chicken for grilled halloumi or homemade falafel, and it's just as satisfying. You can even use the tzatziki as a dip with pita chips if you end up with extra, which I almost always do.
Serving Suggestions
These wraps are filling on their own, but if you want to make it more of a spread, serve them with a simple Greek salad on the side, the kind with chunky tomatoes, cucumbers, olives, and feta. Lemon wedges are a nice touch because some people like an extra squeeze of brightness right before they eat. I've also put out a bowl of hummus and some olives, and it turns into a casual Mediterranean feast without much extra effort. A cold glass of white wine or sparkling water with lemon fits right in if you're in the mood.
Storing and Reheating
If you have leftovers, store the components separately so nothing gets soggy, the chicken in one container, the tzatziki in another, and the vegetables in a third. The tzatziki will keep in the fridge for up to three days, and the chicken is good for about the same, though I usually reheat it gently in a pan rather than the microwave so it doesn't dry out. The pitas are best fresh, but you can warm them up again if needed.
- Don't assemble the wraps ahead of time or the pita will absorb moisture and fall apart.
- If you're meal prepping, marinate the chicken the night before so it's ready to cook when you are.
- Tzatziki actually tastes better the next day after the flavors have had time to meld together in the fridge.
Save These wraps have become one of those recipes I turn to when I want something that feels both easy and special, the kind of meal that doesn't require much but gives back more than you expect. I hope they find a place in your kitchen the way they have in mine.
Recipe Q&A
- → Can I prepare the tzatziki sauce in advance?
Yes, the tzatziki can be made up to 2 days ahead and stored in an airtight container in the refrigerator. The flavors actually deepen when it sits overnight.
- → How do I prevent the pita bread from tearing?
Warming the pita gently in a dry pan or microwave for 20-30 seconds makes it soft and pliable. Don't overheat, as this can make it brittle. Let it cool slightly before filling.
- → What's the best way to cook the chicken for even browning?
Slice the chicken breasts into uniform strips of about 1/4 inch thickness. This ensures even cooking. Use medium-high heat and avoid moving the strips too frequently—let them cook 3-4 minutes per side for a light char.
- → Can I make this vegetarian?
Absolutely. Substitute the chicken with grilled halloumi cheese, falafel, or marinated chickpeas. These alternatives provide protein and work beautifully with the tzatziki and fresh vegetables.
- → How should I store leftover wraps?
Store the tzatziki, cooked chicken, and vegetables separately in airtight containers for up to 3 days. Assemble fresh wraps when ready to eat, as pita can become soggy if filled ahead of time.
- → What pairs well as a side dish?
Serve alongside a fresh Greek salad with feta, olives, and tomato, or with lemon wedges and roasted vegetables. A light cucumber salad or tzatziki-based dip also complements the wrap perfectly.