Greek Chicken Souvlaki Wraps (Print Version)

Grilled chicken on warm pita with crisp vegetables and creamy tzatziki for a flavorful meal.

# What You'll 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 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

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)

# How to Make It:

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 - In a bowl, mix Greek yogurt, grated cucumber squeezed dry, minced garlic, olive oil, dill, lemon juice, salt, and pepper. Chill until needed.
03 - Thread marinated chicken onto skewers. Preheat grill or grill pan to medium-high. Grill chicken for 10 to 12 minutes, turning occasionally until cooked through and golden.
04 - Warm pita breads on the grill for about 30 seconds per side.
05 - Spread a generous spoonful of tzatziki on each pita. Layer with shredded lettuce, tomato slices, red onion, grilled chicken, and optional feta. Fold and wrap tightly.
06 - Serve wraps immediately while warm.

# Expert Tips:

01 -
  • The chicken stays tender and juicy because the yogurt marinade does all the work while you prep everything else.
  • It's one of those recipes where everyone gets to customize their wrap, so even picky eaters are happy.
  • The tzatziki is cool and creamy, cutting through the smoky char in a way that feels like summer in every bite.
  • You can prep most of it ahead and just grill when you're ready, making it perfect for low stress entertaining.
02 -
  • Don't skip squeezing the cucumber for the tzatziki, I made that mistake once and the sauce was runny and flavorless by the time we ate.
  • If you're using wooden skewers, soak them in water for 30 minutes before grilling or they'll catch fire and your chicken will end up on the coals.
  • Let the chicken rest for a few minutes after grilling so the juices redistribute, otherwise your first bite will be dry.
03 -
  • Grill the chicken over direct heat but move it to a cooler spot if it's browning too fast, that way it cooks through without burning.
  • I always make extra tzatziki and keep it in the fridge for dipping vegetables or spreading on sandwiches later in the week.
  • If you don't have a grill, a cast iron grill pan on high heat gives you those charred lines and smoky flavor just as well.
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