Greek Chicken Souvlaki Wraps (Printable Page)

Marinated grilled chicken folded in pita with crisp veggies and homemade tzatziki for a flavorful meal.

# What You Need:

→ Chicken Souvlaki

01 - 1.1 lb boneless, skinless chicken breast, cut into 3/4-inch cubes
02 - 2 tbsp olive oil
03 - 2 tbsp fresh lemon juice
04 - 2 garlic cloves, minced
05 - 1 tsp dried oregano
06 - 1/2 tsp ground cumin
07 - 1/2 tsp smoked paprika
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper

→ Tzatziki Sauce

10 - 3/4 cup Greek yogurt
11 - 1/2 cucumber, grated and drained
12 - 1 garlic clove, minced
13 - 1 tbsp olive oil
14 - 1 tbsp fresh dill, chopped
15 - 1 tbsp fresh lemon juice
16 - 1/4 tsp salt
17 - Freshly ground black pepper, to taste

→ Wraps and Garnishes

18 - 4 large pita breads
19 - 1 small red onion, thinly sliced
20 - 1 medium tomato, sliced
21 - 1/2 small iceberg lettuce, shredded
22 - 1/4 cup feta cheese, crumbled (optional)

# Steps:

01 - Combine olive oil, lemon juice, garlic, oregano, cumin, paprika, salt, and pepper in a bowl. Add chicken cubes and toss to coat thoroughly. Cover and refrigerate for at least 1 hour.
02 - In a separate bowl, mix Greek yogurt, grated and drained cucumber, minced garlic, olive oil, chopped dill, lemon juice, salt, and freshly ground black pepper. Chill until ready to use.
03 - Thread marinated chicken onto skewers. Preheat grill or grill pan to medium-high heat. Grill chicken for 10 to 12 minutes, turning occasionally, until golden brown and cooked through. Remove from heat.
04 - Place pita breads on the grill and warm each side for 30 seconds.
05 - Spread a generous spoonful of tzatziki over each pita. Layer shredded lettuce, tomato slices, red onion, grilled chicken, and crumble feta on top if desired. Fold pita tightly to enclose filling.
06 - Present wraps immediately while warm for optimal flavor and texture.

# Expert Advice:

01 -
  • The chicken stays impossibly tender because the lemon and olive oil do the work while you do something else, making this feel effortless even though it tastes restaurant-quality.
  • Homemade tzatziki is a revelation if you've only had store-bought—cool, garlicky, and so much better than anything in a tub.
  • It comes together in under an hour if you're organized, yet feels special enough to serve to guests without apologies.
02 -
  • Don't skip the marinating time no matter how hungry you are—that hour transforms chicken from good to so tender you'll wonder if it's even real meat.
  • Squeeze every drop of liquid out of that grated cucumber or your tzatziki will water down and lose all its personality by the time you eat it.
  • The moment the chicken hits a hot grill, resist the urge to flip it constantly; let it sit and develop color, which is where all the flavor happens.
03 -
  • Make the tzatziki a few hours ahead—it tastes better when the flavors have time to get to know each other, and it takes one task off your plate when dinner time arrives.
  • If you're cooking for more than four people, double the marinade and chicken and cook in batches rather than trying to cram everything onto the grill at once; crowded skewers steam instead of sear.
  • Save a little of the marinade before you add the raw chicken, and brush it onto the pitas right before they hit the grill for an extra layer of flavor that nobody expects.
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