Greek Chicken Souvlaki Wraps (Printable)

Marinated chicken grilled and wrapped in pita with fresh veggies and creamy tzatziki sauce.

# 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 excess liquid squeezed out
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 crumbled feta cheese (optional)

# How-To:

01 - Combine olive oil, lemon juice, minced garlic, oregano, cumin, smoked paprika, salt, and black pepper in a bowl. Add chicken cubes and toss to evenly coat. Cover and refrigerate for at least 1 hour.
02 - Mix Greek yogurt, grated cucumber (squeezed dry), minced garlic, olive oil, chopped dill, lemon juice, salt, and black pepper in a bowl. Chill until ready to use.
03 - Thread marinated chicken onto skewers. Preheat grill or grill pan to medium-high heat. Grill chicken 10 to 12 minutes, turning occasionally, until golden 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 on each warm pita. Layer shredded lettuce, tomato slices, red onion, grilled chicken, and optional feta cheese. Fold and wrap tightly.
06 - Serve immediately while warm and enjoy.

# Expert Advice:

01 -
  • The chicken stays impossibly tender because the lemon and oregano do the heavy lifting while you do something else.
  • Homemade tzatziki tastes nothing like the store-bought version—cool, garlicky, with actual dill that makes you feel like you're eating something real.
  • This is fast enough for a weeknight dinner but impressive enough that people think you spent all afternoon cooking.
02 -
  • Don't skip the marinating time or rush it—the acid in the lemon juice is actually tenderizing the chicken, and an hour is the minimum for this to work.
  • Grate your cucumber and squeeze it dry or the tzatziki will be watery and disappointing instead of thick and luxurious.
  • If the chicken pieces are too big they'll char on the outside before cooking through; too small and they dry out; 2 cm cubes hit the sweet spot.
03 -
  • If your grill isn't available, a screaming hot cast iron skillet works just as well and gives you the same caramelization on the chicken.
  • Make extra tzatziki—it keeps in the fridge for days and is incredible on grilled vegetables, roasted chicken, or even as a dip for fresh pita chips.
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