Pin It I bought too much chicken one weekend and didn't want it to go to waste, so I tossed it in lemon, garlic, and whatever spices I had in the cabinet. The smell while it grilled made my neighbor knock on the door asking what I was making. That's how I learned that sometimes the best recipes come from not overthinking it. Greek souvlaki wraps became my go-to after that, simple but packed with flavor that actually makes people curious.
I made these wraps for a small dinner party once, and everyone assembled their own at the table. Watching people pile on extra tzatziki and argue over who got the last piece of feta reminded me why I love cooking, it's never just about the food. Someone said it tasted like their trip to Athens, and I didn't have the heart to tell them I'd never been. The kitchen smelled like lemon and oregano for hours afterward, and I didn't mind one bit.
Ingredients
- Boneless, skinless chicken breast: Cut into even cubes so they cook at the same rate, nobody wants dry edges and raw centers.
- Olive oil: Use a decent one for the marinade, it carries all the other flavors into the meat.
- Fresh lemon juice: Freshly squeezed makes a difference, the bottled stuff just tastes flat and sour.
- Garlic cloves: Mince them fine or they'll burn on the grill and turn bitter.
- Dried oregano: Greek oregano if you can find it, it has a sharper, more aromatic bite.
- Ground cumin: Just a little adds warmth without overpowering the other spices.
- Smoked paprika: Gives a subtle char flavor even if your grill isn't perfect.
- Greek yogurt: The thick, strained kind, regular yogurt will make your tzatziki runny.
- Cucumber: Grate it and squeeze out the water or your sauce will be a watery mess.
- Fresh dill: Dried dill is sad, fresh dill is what makes tzatziki sing.
- Pita breads: Warm them up, cold pita tears and nobody wants that.
- Red onion: Slice it thin, thick slices are too sharp and take over the wrap.
- Tomato: Ripe but firm, mushy tomatoes will soak the pita.
- Iceberg lettuce: Shredded for crunch, romaine works too if you prefer.
- Feta cheese: Crumbled, salty, optional but highly recommended.
Instructions
- Marinate the chicken:
- Whisk together olive oil, lemon juice, garlic, oregano, cumin, paprika, salt, and pepper in a bowl. Add the chicken cubes and toss until every piece is coated. Cover and let it sit in the fridge for at least an hour, longer if you have time.
- Make the tzatziki:
- Grate the cucumber, then grab handfuls and squeeze out as much liquid as you can over the sink. Mix it with Greek yogurt, minced garlic, olive oil, chopped dill, lemon juice, salt, and pepper. Taste it and adjust, it should be tangy, creamy, and garlicky.
- Grill the chicken:
- Thread the marinated chicken onto skewers, leaving a little space between each piece. Heat your grill or grill pan over medium-high and cook the skewers for 10 to 12 minutes, turning them every few minutes until the chicken is golden and cooked through.
- Warm the pita:
- Toss the pita breads on the grill for about 30 seconds per side, just until they puff up and get a little charred. They should be warm and pliable, not crispy.
- Assemble the wraps:
- Spread a generous spoonful of tzatziki down the center of each pita. Layer on the lettuce, tomato, red onion, grilled chicken, and feta if you're using it. Fold the sides in and roll it up tight so nothing falls out.
- Serve:
- Eat them right away while the pita is warm and the chicken is still hot. They're best fresh, but leftovers can be wrapped in foil and reheated gently.
Pin It One night I was running late and almost skipped marinating the chicken altogether, but I gave it even just 20 minutes and the difference was still noticeable. My partner took one bite and said it tasted like vacation, which is exactly what good food should do. We ate on the couch with napkins piled high, laughing at how messy the wraps got, and I realized I'd made something that felt special without any fuss.
Choosing Your Protein
Chicken is the classic, but I've swapped in pork tenderloin and lamb shoulder with great results. Pork takes on the marinade beautifully and stays tender, while lamb adds a richer, almost gamey depth that pairs perfectly with the tzatziki. Just adjust the cooking time slightly depending on the cut, lamb might need a few extra minutes to get that char without drying out.
Serving and Pairing
These wraps are filling on their own, but a side of roasted potatoes or a simple Greek salad rounds out the meal. I like to serve them with lemon wedges and extra tzatziki on the side, because there's never enough. A crisp white wine like Assyrtiko or even a cold beer makes it feel like a proper summer dinner, even in the middle of winter.
Storing and Reheating
Leftover chicken and tzatziki keep well in the fridge for up to three days, but store them separately so the pita doesn't get soggy. I reheat the chicken in a hot pan for a minute or two to bring back some of that grilled flavor, and I always use fresh pita when I rebuild the wraps. Cold tzatziki is fine straight from the fridge, in fact it tastes even better the next day once the garlic and dill have had time to mingle.
- Warm the pita on a dry skillet, not in the microwave, or it'll turn rubbery.
- Add fresh vegetables each time you assemble, wilted lettuce and soggy tomatoes ruin the texture.
- If you have extra chicken, toss it into a salad or grain bowl instead of forcing another wrap.
Pin It There's something about wrapping warm pita around grilled chicken and cool tzatziki that just works, no matter the season or occasion. I hope this becomes one of those recipes you make without thinking, the kind that feels like home.
Recipe FAQs
- → How long should the chicken marinate?
Marinate the chicken for at least 1 hour to allow the spices and lemon juice to infuse the meat, enhancing tenderness and flavor.
- → What is the best way to grill the chicken skewers?
Preheat the grill or grill pan to medium-high heat and cook the skewers for 10–12 minutes, turning occasionally until the chicken is cooked through and golden.
- → Can I prepare the tzatziki sauce in advance?
Yes, the tzatziki sauce can be prepared ahead and chilled in the refrigerator, allowing flavors to blend and thicken for a creamier texture.
- → What substitutions can be used for chicken?
Pork or lamb can be used as alternative proteins, marinated and grilled similarly for a varied taste profile.
- → How can I add more flavor to the wraps?
Adding sliced cucumber, olives, or a drizzle of extra-virgin olive oil enhances freshness and introduces additional Mediterranean notes.