Save My coworker brought these wraps to a potluck, and I watched everyone go back for seconds. The smell of oregano and lemon hit me before I even saw the food. She casually mentioned she threw them together in half an hour, and I didn't believe her until I tried it myself that weekend. Now it's my go-to when I want something that tastes impressive but doesn't chain me to the stove.
I made these for my sister when she visited last spring, and she ate two before I even finished assembling mine. We sat on the back porch with the windows open, and she kept saying she couldn't believe how much flavor was packed into something so simple. That's when I realized this recipe isn't just easy, it actually makes people happy in a way that feels generous without any fuss.
Ingredients
- Boneless, skinless chicken breasts: Slicing them into strips helps them cook faster and soak up the marinade, plus they're way easier to bite through in a wrap.
- Olive oil: It keeps the chicken moist and helps the marinade cling, don't skip it or the chicken will taste dry.
- Lemon juice: Brightens everything and tenderizes the chicken just enough, fresh is better but bottled works in a pinch.
- Dried oregano: This is what makes it taste Greek, not Italian, the earthy flavor is essential.
- Garlic powder: Adds a mellow garlic backbone without the sharpness of raw cloves in the marinade.
- Greek yogurt: The thick, tangy base of tzatziki, regular yogurt is too watery and won't coat the wrap properly.
- Cucumber: Grate it for the tzatziki and slice it for crunch, squeezing out the water from the grated part is the key to avoiding a runny sauce.
- Fresh dill: This herb makes tzatziki taste authentic, dried dill is a sad substitute so try to find fresh.
- Tomato: Ripe and juicy adds sweetness and color, I like Roma tomatoes because they're less watery.
- Red onion: A little goes a long way, it adds a sharp bite that balances the creamy tzatziki.
- Soft pita breads: Warm them up so they fold without cracking, cold pita will split and ruin your wrap.
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, but if you have 20, even better.
- Make the Tzatziki:
- Stir together Greek yogurt, the grated and squeezed-dry cucumber, dill, minced garlic, lemon juice, olive oil, salt, and pepper until it's smooth and creamy. Pop it in the fridge so the flavors can meld while you cook.
- Grill the Chicken:
- Heat your grill pan or skillet over medium-high until it's hot, then cook the chicken strips for 3 to 4 minutes per side until they're golden and cooked through. You want a little char for flavor, but don't let them dry out.
- Warm the Pitas:
- Toss the pita breads in a dry pan for about 30 seconds on each side, or wrap them in a damp towel and microwave for 20 seconds. They should be soft and bendy, not stiff.
- Assemble the Wraps:
- Spread a generous layer of tzatziki down the center of each pita, then pile on the chicken, cucumber slices, tomato, and red onion if you're using it. Fold the bottom up and roll it tight from one side to keep everything tucked in.
- Serve:
- Eat these right away while the pita is still warm and the chicken is hot. They don't hold well, so make only what you'll eat now.
Save The first time I nailed these wraps, I realized they didn't need a special occasion. My husband grabbed one on his way out the door the next morning, ate it cold, and said it was still great. That's when it hit me that a good recipe doesn't have to be fancy, it just has to make your life a little easier and a lot tastier.
Making It Your Own
I've swapped the chicken for grilled halloumi when I wanted something vegetarian, and it was just as satisfying. My friend uses falafel and says her kids actually request it. You can also pile on feta, olives, or even pickled peppers if you want more punch. The tzatziki and pita are the constants, everything else is fair game.
Storing and Serving
These wraps are best eaten fresh, but you can prep the components ahead and assemble them when you're ready. Keep the cooked chicken, tzatziki, and sliced veggies in separate containers in the fridge for up to two days. Warm the chicken and pita just before you build the wrap, and it'll taste like you just made it. Don't assemble them in advance or the pita gets soggy and everything slides apart.
What to Serve Alongside
I usually throw together a quick Greek salad with more cucumber, tomato, olives, and feta while the chicken cooks. Lemon wedges on the side are a must, a squeeze over the top right before you eat it makes everything pop. If you want something more filling, roasted potatoes with oregano and lemon tie the whole meal together without much extra work.
- A simple Greek salad with lemon vinaigrette keeps the Mediterranean vibe going.
- Crispy seasoned fries or roasted potatoes make it feel more like a full dinner.
- Serve with extra tzatziki for dipping, because there's no such thing as too much.
Save This wrap has become one of those recipes I don't even think about anymore, I just make it. It's proof that the best meals aren't always the ones that take all day, sometimes they're the ones you can pull off on a weeknight and still feel proud to serve.
Recipe FAQs
- → Can I prepare this ahead of time?
Yes! Marinate the chicken up to 4 hours in advance and prepare the tzatziki the day before. Assemble the wraps just before serving to keep pita soft and vegetables crisp.
- → What's the best way to grill chicken evenly?
Slice breasts into uniform strips and ensure your pan is preheated to medium-high. Cook 3-4 minutes per side for consistent, juicy results without overcooking.
- → How do I prevent soggy pita bread?
Warm pita just before assembly and don't oversaturate with tzatziki. Spread sauce lightly and place vegetables strategically to minimize moisture seepage.
- → Can I make this vegetarian?
Absolutely! Substitute chicken with grilled halloumi, falafel, or marinated tofu. The tzatziki and vegetables work beautifully with plant-based proteins.
- → What's the nutritional benefit of tzatziki?
Greek yogurt provides probiotics and protein, while cucumber adds hydration and fiber. Dill aids digestion. It's a nutrient-dense sauce that complements grilled protein perfectly.
- → How should I store leftovers?
Keep cooked chicken and tzatziki in separate airtight containers for up to 3 days. Store raw vegetables separately. Assemble fresh when ready to eat.