Quick Greek Chicken Wraps with Tzatziki

These Greek chicken wraps are the answer when you want something fast, fresh, and full of flavor without turning on the oven. Juicy seasoned chicken, crisp veggies, tangy feta, and creamy tzatziki all rolled into a warm pita—dinner in about 20 minutes.

I keep this one in my back pocket for busy nights because almost everything comes together in one skillet and a cutting board. It tastes like you ordered in from your favorite Mediterranean spot, but it’s way easier on the wallet.

Why These Wraps Are a Weeknight Winner

The chicken seasoning is simple—olive oil, lemon, oregano, and garlic powder—so it hits all the right savory, herby notes without a long marinade. While it cooks, you can stir together a quick tzatziki and chop a few fresh toppings.

Every bite has a little crunch from the cucumber and onion, saltiness from the feta, and that cooling yogurt sauce that ties it all together. It’s the kind of dinner that feels light but still leaves everyone full and happy.

Ingredients

• 1 lb boneless skinless chicken breasts: about 2 medium breasts; thighs work too
• 2 tbsp olive oil: plus a little more for the skillet
• 2 tbsp lemon juice: freshly squeezed
• 2 tsp dried oregano: the backbone of that Greek flavor
• 1 tsp garlic powder: or 2 minced fresh garlic cloves
• ¾ tsp kosher salt: divided
• ¼ tsp black pepper
• 4 large pita breads: or flour tortillas, warmed before assembling
• 1 cup plain Greek yogurt: full-fat or 2% makes the creamiest tzatziki
• ½ English cucumber: grated and squeezed dry for tzatziki; the other half thinly sliced for the wraps
• 1 small garlic clove: minced or grated
• 1 tbsp finely chopped fresh dill: plus a little extra to finish
• 1 tsp lemon juice
• 1 cup halved cherry tomatoes
• ½ small red onion: thinly sliced
• 1 cup mixed greens: or shredded romaine
• ½ cup crumbled feta cheese

Variations / Substitutions

• Protein swap: use boneless chicken thighs instead of breasts for extra juiciness, and cook them to 175°F (79°C) since dark meat stays tender at a higher temp.
• Herb swap: fresh mint or parsley works well in the tzatziki if dill isn’t your favorite.
• Wrap swap: flour tortillas, whole wheat pitas, or even large lettuce leaves for a low-carb version all work; just warm them so they roll without cracking.
• Dairy-free: skip the feta and use a dairy-free plain yogurt for the tzatziki; the cucumber and herbs still give you plenty of freshness.
• Add a kick: stir a pinch of red pepper flakes into the tzatziki or sprinkle a few over the chicken while it cooks.

If you like these flavors, you might also enjoy trying the same seasoning on a batch of Chicken Souvlaki Skewers.

How to Make Greek Chicken Wraps

Step 1: Season and Sear the Chicken

Place a large skillet over medium-high heat and let it get hot while you season the chicken. In a bowl, toss the 1 lb chicken breasts with the 2 tbsp olive oil, 2 tbsp lemon juice, 2 tsp dried oregano, 1 tsp garlic powder, ½ tsp of the kosher salt, and the ¼ tsp black pepper until evenly coated.

Set the chicken in the hot skillet (it should sizzle right away) and cook for 5 to 6 minutes on the first side, until the edges look deeply golden and the chicken releases easily from the pan. Flip it and cook another 5 to 6 minutes, or until the thickest part reads 165°F (74°C) on an instant-read thermometer. Transfer to a cutting board and let it rest while you make the tzatziki—resting keeps the juices in the meat so every bite stays tender.

Step 2: Stir Together the Tzatziki

Grate the half cucumber into a small bowl, then gather it up in a clean kitchen towel and squeeze hard over the sink to wring out as much liquid as you can. In another bowl, combine the 1 cup Greek yogurt, the squeezed cucumber, the minced garlic clove, 1 tbsp chopped fresh dill, 1 tsp lemon juice, and the remaining ¼ tsp salt.

Stir everything really well, then taste and add an extra pinch of salt or a few drops of lemon if you like. The tzatziki will be thick and creamy, and it only gets better after sitting for 10 minutes, but it’s ready to use right away if you’re short on time.

Step 3: Prep the Fresh Toppings

Slice the cherry tomatoes in half, thinly slice the onion and the remaining cucumber half, and crumble the feta cheese. Give the mixed greens a quick rinse and pat them dry.

Having all the toppings on the counter in little bowls makes assembly feel quick and relaxed, especially if you’re letting everyone build their own wrap.

Step 4: Warm the Pita

Warm the pitas one at a time in a dry skillet over medium heat for about 30 seconds per side, just until they soften and puff slightly. You can also stack them on a plate and microwave for 20 to 30 seconds.

Warm pita is more pliable and much less likely to tear when you roll the wraps, so don’t skip this step—just watch that they don’t get crispy or they’ll crack instead of bending.

Step 5: Assemble and Roll the Wraps

Slice the rested chicken against the grain into thin strips. Spread a generous spoonful of tzatziki down the center of each warm pita, then pile on a handful of greens, some chicken strips, tomatoes, red onion, cucumber slices, and a good sprinkle of feta. Add a little more tzatziki on top if you like it extra saucy.

Fold the bottom edge up over the filling, then fold in the sides and roll the pita away from you into a snug cylinder. Tuck a piece of parchment or foil around the bottom half to keep everything together, and serve right away while the pita is still warm and the chicken is juicy.

Tips for the Best Wraps

• To prevent soggy wraps, layer the lettuce or greens under the chicken so they act as a barrier between the warm meat and the pita. Assemble just before you’re ready to eat.
• If you have a little extra time, marinate the chicken in the olive oil, lemon juice, and seasonings in the fridge for up to 2 hours. Don’t go longer than that or the acid can start to make the meat mushy.
• Store-bought tzatziki works well on a really rushed night; just give it a squeeze of fresh lemon and stir in a pinch of chopped dill to brighten it up.
• For meal prep lunches, keep the cooked chicken, chopped veggies, tzatziki, and pitas in separate containers and put the wraps together fresh each day—they’ll taste much better than one made hours ahead.

Cook times for boneless chicken breast on the stovetop:

Storing Leftovers

• Refrigerate: store the cooked chicken, tzatziki, and chopped veggies in separate airtight containers for up to 4 days. The tzatziki may separate a little; just give it a stir before using.
• Reheating: warm the chicken gently in a skillet over medium-low heat with a splash of water, or in the microwave in 30-second bursts, so it doesn’t dry out. Assemble the wraps fresh after reheating.
• Serve cold: cold sliced chicken works nicely in a wrap straight from the fridge, especially for a packed lunch.

What Goes Well with Greek Chicken Wraps

A simple Greek salad with extra olives and peppers balances the richness of the tzatziki, and you can toss it together while the chicken rests. Lemon roasted potatoes are another great side—their crispy edges and bright acidity echo the lemon and oregano in the chicken. A small bowl of marinated olives and warm pita chips on the side can also turn the meal into something a little more spread-out.

Frequently Asked Questions

Can I make the tzatziki ahead of time?

Yes, the tzatziki keeps well in the fridge for up to 2 days. Stir it before using and add a tiny pinch of salt if the flavors have mellowed.

Can I use rotisserie chicken instead of cooking it from raw?

Absolutely. Shred or slice about 3 cups of warm rotisserie chicken, toss it with the olive oil, lemon juice, and spices, and skip the searing step entirely.

Can I cook the chicken on the grill?

Yes, grill the seasoned chicken over medium-high heat for about 5 to 6 minutes per side, or until it reaches 165°F (74°C). Let it rest a few minutes before slicing.

Greek Chicken Wrap Recipe

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Calories: 545

Ingredients Method Notes

Ingredients

  

• 1 lb boneless skinless chicken breasts
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 2 tsp dried oregano
• 1 tsp garlic powder
• ¾ tsp kosher salt
• ¼ tsp black pepper
• 4 large pita breads
• 1 cup plain Greek yogurt
• ½ English cucumber
• 1 small garlic clove
• 1 tbsp finely chopped fresh dill
• 1 tsp lemon juice
• 1 cup halved cherry tomatoes
• ½ small red onion
• 1 cup mixed greens
• ½ cup crumbled feta cheese

Method

 

1. Season the chicken with olive oil, lemon juice, oregano, garlic powder, ½ tsp salt, and pepper. Sear in a hot skillet over medium-high heat for 5 to 6 minutes per side, until golden and cooked to 165°F (74°C). Rest before slicing.
2. Grate half the cucumber, squeeze out excess liquid, then stir together with yogurt, garlic, dill, 1 tsp lemon juice, and remaining ¼ tsp salt to make the tzatziki.
3. Halve the tomatoes, thinly slice the onion and the remaining cucumber, and crumble the feta. Rinse and dry the greens.
4. Warm each pita in a dry skillet for 30 seconds per side, or microwave briefly, until soft and pliable.
5. Slice the chicken against the grain. Spread tzatziki on each pita, layer with greens, chicken, tomatoes, onion, cucumber, and feta, then roll tightly and serve.

Notes

You can marinate the chicken in the fridge for up to 2 hours for a deeper flavor, but the recipe moves fast without it. The tzatziki can be made a day ahead—just stir it well before spooning onto the wraps.