Pin My neighbor brought back a jar of homemade tzatziki from her trip to Crete, and I tasted it on a chunk of warm pita while standing in her kitchen. The cool tang of yogurt mixed with garlic and cucumber was so simple, yet it made everything feel like summer. I went home that afternoon and marinated chicken breasts with lemon and oregano, determined to recreate that moment. The chicken sizzled on my grill pan, filling the apartment with a smell that made my roommate wander in asking what was for dinner. We ate those wraps standing at the counter, sauce dripping down our wrists, laughing at how quickly they disappeared.
I made these wraps for a small gathering on my tiny balcony one July evening. Everyone assembled their own, piling on extra tomatoes or sneaking more tzatziki from the bowl. One friend, who claimed she never cooked, asked for the recipe twice before leaving. Watching people build their wraps exactly how they wanted them turned dinner into something collaborative and easy. It became my go to whenever I wanted to feed a crowd without feeling like I spent the whole day in the kitchen.
Ingredients
- Boneless, skinless chicken breasts: Slicing them into strips ensures they cook quickly and evenly, plus they are easier to tuck into a pita without anything sliding out.
- Olive oil: Use a good quality one for the marinade, it carries the lemon and oregano into the chicken and adds richness without heaviness.
- Lemon juice: Freshly squeezed is worth it here, the acidity tenderizes the meat and brings out every other flavor in the dish.
- Dried oregano: This is the herb that screams Greek food, earthy and slightly floral, it clings to the chicken beautifully.
- Garlic powder: It distributes more evenly in a marinade than fresh garlic, which can burn on the grill.
- Greek yogurt: Thick, tangy, and creamy, it is the base of tzatziki and the reason the sauce feels luxurious instead of watery.
- Cucumber: Grate it for the tzatziki and squeeze out every drop of liquid, or your sauce will turn into soup.
- Fresh dill: Its grassy, bright flavor is essential in tzatziki, dried dill just does not have the same punch.
- Garlic clove: One small clove minced fine gives the sauce a gentle kick without overpowering the yogurt.
- Tomato: Ripe and juicy, diced or sliced, it adds sweetness and a pop of color that balances the richness.
- Red onion: Thinly sliced, it brings a sharp bite that cuts through the creaminess, but you can skip it if raw onion is not your thing.
- Soft pita breads: Warm them up so they fold without cracking, and choose ones that are thick enough to hold all the filling.
Instructions
- Marinate the chicken:
- Whisk together olive oil, lemon juice, oregano, garlic powder, salt, and pepper in a bowl until it smells bright and herby. Toss the chicken strips in the marinade, making sure every piece is coated, and let them sit for at least 10 minutes while you prep everything else.
- Make the tzatziki:
- Combine Greek yogurt, grated cucumber (squeezed completely dry), chopped dill, minced garlic, lemon juice, olive oil, salt, and pepper in a bowl. Stir until smooth and creamy, then refrigerate so the flavors can marry while you cook the chicken.
- Grill the chicken:
- Heat a grill pan or skillet over medium high heat until a drop of water sizzles instantly. Add the marinated chicken strips and cook for 3 to 4 minutes per side, until they are golden with light char marks and cooked through.
- 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. You want them soft and pliable, not crispy.
- Assemble the wraps:
- Spread a generous spoonful of tzatziki down the center of each warm pita. Layer on grilled chicken, sliced cucumber, tomato, and red onion if using, then fold or roll tightly to keep everything inside.
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One evening I packed these wraps for a picnic at the park with a friend who had just moved to the city. We sat on a blanket under a tree, and she told me it was the first homemade meal she had eaten in weeks. She took a bite, closed her eyes, and said it tasted like a vacation. That moment reminded me how food can feel like comfort and escape all at once, especially when life feels too busy or overwhelming.
Customizing Your Wraps
These wraps are forgiving and easy to tweak based on what you have or what sounds good. I have swapped the chicken for grilled halloumi when I wanted something vegetarian, and the salty cheese against the cool tzatziki was incredible. Falafel also works beautifully if you want something heartier and plant based. Sometimes I add a handful of chopped fresh parsley or a sprinkle of crumbled feta for extra brightness and richness. If you like heat, a drizzle of hot sauce or a few sliced pepperoncini will wake everything up without drowning out the other flavors.
Serving Suggestions
I usually serve these wraps with lemon wedges on the side so everyone can add an extra squeeze if they want. A simple Greek salad with tomatoes, cucumbers, olives, and feta makes a perfect companion, especially if you toss it with the same lemon and oregano dressing. If I am making these for a group, I set out all the components and let people build their own wraps, which takes the pressure off me and makes the meal feel more casual and fun. Cold sparkling water with a slice of lemon or a glass of white wine pairs nicely, keeping the whole meal light and refreshing.
Storage and Meal Prep
Leftovers hold up surprisingly well if you store the components separately. I keep the grilled chicken, tzatziki, and chopped vegetables in separate containers in the fridge, and they stay fresh for up to three days. When I am ready to eat, I warm a pita and assemble a fresh wrap in under two minutes. The tzatziki gets even more flavorful after a day in the fridge as the garlic and dill infuse the yogurt. If you want to prep ahead, you can marinate the chicken the night before and make the tzatziki in advance, leaving only the grilling and assembly for when you are ready to eat.
- Store tzatziki in an airtight container and give it a stir before using, as it may separate slightly.
- Warm leftover chicken gently in a pan or microwave to keep it tender and juicy.
- Keep pitas wrapped in foil or a sealed bag so they stay soft and do not dry out.
Pin Every time I make these wraps, I am reminded how a few simple ingredients can come together into something that feels special. They are quick enough for a Tuesday night but impressive enough to serve to guests, and that balance is what keeps me coming back.
Recipe Questions & Answers
- → Can I prepare the tzatziki ahead of time?
Yes, the tzatziki keeps well when refrigerated in an airtight container for up to 2 days. Make it the night before and store it covered in the fridge for convenient assembly on serving day.
- → How do I know when the chicken is fully cooked?
Cook the chicken strips for 3-4 minutes per side over medium-high heat until they reach an internal temperature of 165°F (74°C) or show no pink when cut in the thickest part. The meat should be firm and lightly charred on the exterior.
- → What's the best way to warm the pita bread?
Heat pita in a dry skillet over medium heat for about 30 seconds per side, or wrap them in a damp paper towel and microwave for 20-30 seconds. This softens the bread and makes it pliable for wrapping without cracking.
- → Can I substitute the chicken with other proteins?
Absolutely. Grilled halloumi cheese, falafel, or seasoned grilled shrimp work wonderfully as alternatives. Adjust cooking times based on your chosen protein to ensure it's properly cooked through.
- → How should I store leftover tzatziki?
Keep tzatziki in an airtight container in the refrigerator for up to 2 days. The cucumber will gradually release moisture, so stir well before using. If it becomes too thin, add more Greek yogurt to restore the desired consistency.
- → What vegetables can I add for extra crunch?
Bell peppers, lettuce, shredded carrots, radishes, and pickled red onions all add wonderful texture and flavor. Avoid overstuffing the pita, or it may tear. Start with cucumber and tomato, then add other vegetables to taste.