Pin I first tasted real souvlaki from a tiny grill cart in Athens, where the cook barely looked up as he assembled wraps with one hand. The chicken had char marks that tasted like summer, and the tzatziki was so cold it shocked my tongue. I came home determined to recreate that exact bite, and after a few tries, I got close enough that my kitchen started smelling like a Greek island every Thursday night.
The first time I made these for friends, I forgot to drain the cucumber for the tzatziki, and the sauce turned into a watery mess that soaked through the pita. Everyone was polite, but I learned my lesson. Now I squeeze that cucumber like my reputation depends on it, and the tzatziki comes out thick, creamy, and exactly right.
Ingredients
- Chicken breast: Cut it into even cubes so everything cooks at the same rate, and don't skip the marinating time or the meat will taste flat.
- Lemon juice: Fresh lemon is sharper and brighter than bottled, and it tenderizes the chicken while adding that unmistakable Mediterranean tang.
- Oregano: Dried oregano is traditional here and tastes more concentrated than fresh, giving the marinade its earthy, herbal backbone.
- Greek yogurt: The thick, strained kind is essential for tzatziki, regular yogurt will make the sauce runny and sad.
- Cucumber: Grate it, then wrap it in a clean towel and wring out every drop of water, or your sauce will never hold together.
- Pita bread: Warming the pita on the grill makes it soft and pliable, and it picks up a little smokiness that ties everything together.
- Feta cheese: Crumbled feta adds salty pops of flavor, but if you forget it or leave it out, the wraps still taste complete.
Instructions
- Marinate the chicken:
- Whisk together olive oil, lemon juice, garlic, oregano, cumin, paprika, salt, and pepper in a bowl until it smells bright and garlicky. Toss the chicken cubes in the marinade, cover, and let it sit in the fridge for at least an hour so the flavors soak in.
- Make the tzatziki:
- Grate the cucumber, then squeeze it hard in a towel to remove the water. Mix it with Greek yogurt, minced garlic, olive oil, dill, lemon juice, salt, and pepper until smooth and creamy, then chill it while you cook.
- Grill the chicken:
- Thread the marinated chicken onto skewers and set them on a hot grill or grill pan. Cook for 10 to 12 minutes, turning every few minutes, until the edges are golden and the centers are no longer pink.
- Warm the pita:
- Lay the pita breads on the grill for about 30 seconds per side until they puff slightly and soften. Don't let them crisp up or they'll crack when you fold them.
- Assemble the wraps:
- Spread a thick layer of tzatziki down the center of each pita, then pile on lettuce, tomato, red onion, grilled chicken, and feta. Fold the sides in and roll it up tightly so nothing falls out when you bite in.
Pin One summer evening, I packed these wraps for a picnic and watched my friend take a bite, close her eyes, and say it tasted exactly like her trip to Crete. That's when I realized this recipe wasn't just dinner, it was a little edible postcard.
Choosing Your Protein
Chicken is classic, but pork shoulder cut into cubes becomes incredibly juicy on the grill, and lamb leg gives the wraps a richer, earthier flavor. I've even used firm tofu for a vegetarian version, and as long as you marinate it the same way, it picks up all that lemony, garlicky goodness.
Serving and Pairing
These wraps are filling on their own, but a side of crispy roasted potatoes or a simple Greek salad with olives and tomatoes makes the meal feel more complete. If you're drinking wine, a chilled Assyrtiko or a dry rosé cuts through the richness of the tzatziki and balances the smoky chicken.
Storage and Leftovers
The chicken and tzatziki both keep well in the fridge for up to three days, but store them separately so the sauce doesn't water out. Pita breads dry out fast, so wrap them tightly in foil or a damp towel and reheat them gently before building your wraps.
- Leftover tzatziki works beautifully as a dip for pita chips, carrots, or even spread on a turkey sandwich.
- Cold grilled chicken tastes great chopped into a salad the next day, especially with feta and cucumbers.
- If you're meal prepping, marinate the chicken and make the tzatziki ahead, then grill and assemble fresh when you're ready to eat.
Pin Every time I make these, someone asks for the recipe, and I'm always happy to share it. There's something generous about a meal that's this easy to put together but still makes people feel like they've been handed something special.
Recipe Q&A
- → How long should I marinate the chicken?
Marinating the chicken for at least 1 hour allows the flavors of lemon, garlic, and herbs to fully infuse, ensuring juicy and flavorful bites when grilled.
- → Can I use a different protein?
Yes, pork or lamb cubes can be substituted for the chicken to create different variations while maintaining the dish's traditional flavor profile.
- → What is the best way to grill the chicken skewers?
Preheat the grill to medium-high heat and cook the skewered chicken for 10–12 minutes, turning occasionally until golden and cooked through.
- → How do I prepare the tzatziki sauce?
Mix Greek yogurt with grated, drained cucumber, minced garlic, olive oil, fresh dill, lemon juice, salt, and pepper. Chill before serving for best flavor.
- → Are there recommended accompaniments?
These wraps pair well with a crisp Greek white wine such as Assyrtiko, and can be enhanced with additions like sliced cucumber or olives.
- → What allergen information should I be aware of?
This dish contains dairy from yogurt and feta and wheat from pita breads. Individuals sensitive to gluten should verify ingredient labels.