Greek Chicken Souvlaki Wraps (Print)

Grilled marinated chicken wrapped in pita with fresh veggies and creamy tzatziki for a classic Greek taste.

# What You Need:

→ Chicken Souvlaki

01 - 1.1 lb boneless, skinless chicken breast, cut into 0.8-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 well 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 Garnish

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. Cover and refrigerate for at least 1 hour.
02 - Mix Greek yogurt, grated cucumber (excess liquid removed), garlic, olive oil, dill, lemon juice, salt, and pepper in a bowl. Chill until use.
03 - Thread marinated chicken onto skewers. Preheat grill or grill pan to medium-high. Grill chicken 10–12 minutes, turning occasionally, until golden and cooked through. Remove from heat.
04 - Warm each pita bread on the grill for 30 seconds per side.
05 - Spread tzatziki evenly on each pita. Layer shredded lettuce, tomato slices, red onion, grilled chicken, and feta cheese if desired. Fold and wrap tightly.
06 - Serve wraps immediately while warm.

# Top Tips:

01 -
  • The marinade is so simple you can memorize it after making it once, and it works on nearly any protein you have on hand.
  • Tzatziki tastes better homemade than anything you can buy, and it doubles as a dip for vegetables or chips later in the week.
  • These wraps feel indulgent but come together faster than ordering takeout, especially if you marinate the chicken the night before.
02 -
  • If you skip draining the cucumber, the tzatziki will turn soupy and soak through the pita, making the whole wrap fall apart in your hands.
  • Marinating the chicken for less than an hour leaves it tasting bland, but leaving it overnight makes the meat even more flavorful and tender.
  • Wooden skewers need to be soaked in water for 20 minutes before grilling, or they'll catch fire and char before the chicken is done.
03 -
  • Let the chicken rest for a few minutes after grilling so the juices settle back into the meat instead of running out when you cut it.
  • A pinch of sumac or a drizzle of good olive oil on top of the assembled wrap adds an unexpected layer of brightness that makes it taste even more authentic.
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