Mediterranean Grilled Chicken Wrap (Printer Version)

Mediterranean wrap with grilled chicken, tzatziki sauce, fresh cucumber, tomato, and soft pita. Serves 4 in just 30 minutes.

# What You'll Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts (about 14 oz), sliced into strips
02 - 2 tablespoons olive oil
03 - 1 tablespoon lemon juice
04 - 1 teaspoon dried oregano
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper

→ Tzatziki

08 - 1 cup Greek yogurt
09 - 1/3 cup cucumber, finely grated and squeezed dry
10 - 1 tablespoon fresh dill, chopped
11 - 1 small garlic clove, minced
12 - 1 tablespoon lemon juice
13 - 1 tablespoon olive oil
14 - Salt and pepper to taste

→ Vegetables and Wrap

15 - 1 cup cucumber, thinly sliced
16 - 1 cup tomato, diced or sliced
17 - 1/4 small red onion, thinly sliced (optional)
18 - 4 soft pita breads

# How to Prepare:

01 - In a bowl, combine olive oil, lemon juice, oregano, garlic powder, salt, and pepper. Add chicken strips and toss to coat. Marinate for at least 10 minutes.
02 - While the chicken marinates, mix Greek yogurt, grated cucumber, dill, garlic, lemon juice, olive oil, salt, and pepper in a bowl until smooth. Refrigerate until needed.
03 - Heat a grill pan or skillet over medium-high heat. Cook the marinated chicken strips for 3-4 minutes per side until cooked through and lightly charred. Remove from heat.
04 - Warm the pita breads in a dry pan or microwave until soft and pliable.
05 - Spread a generous spoonful of tzatziki on each pita. Top with grilled chicken, sliced cucumber, tomato, and red onion if desired.
06 - Fold or roll each pita to enclose the filling and serve immediately.

# Expert Suggestions:

01 -
  • It feels like a restaurant meal but comes together faster than most takeout orders.
  • The tzatziki is so good you'll start putting it on everything, not just wraps.
  • You can prep the components ahead and assemble wraps in under two minutes when hunger strikes.
  • It's the kind of meal that works just as well for a quiet lunch as it does for feeding friends on short notice.
02 -
  • Squeeze the grated cucumber as dry as you possibly can or your tzatziki will be thin and runny, and no one wants that.
  • Don't skip warming the pitas, cold pita tears and cracks and turns the whole experience into a frustrating mess.
  • If you're making these ahead, keep the components separate and assemble just before eating so the pita doesn't get soggy.
03 -
  • Let the chicken marinate longer if you have time, even an hour makes a noticeable difference in flavor and tenderness.
  • Use a meat thermometer to check that the chicken reaches 165 degrees F so you're not guessing and overcooking it.
  • If your pitas keep tearing, try steaming them in a covered pan with a little water for 20 seconds to make them extra pliable.
  • Make a double batch of tzatziki because it's incredible on roasted vegetables, grilled fish, or just eaten with crackers.
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