Golden Greek Chicken Wraps: Quick & Flavorful Tips, FAQ & printable recipe

Tips for success

For the best char, make sure the grill pan is really hot before adding the chicken. Pat the chicken dry with paper towels before marinating to help the marinade stick and to promote browning.

If you have time, let the marinated chicken sit in the fridge for up to 2 hours for deeper flavor.

To keep the wraps from getting soggy, assemble them right before serving. If you need to prepare ahead, keep the components separate and assemble just before eating.

For a fun variation, serve the filling over a bed of greens instead of in tortillas for a Greek chicken salad.

Variations

• Spicy Greek Wraps: Add 1/2 teaspoon of crushed red pepper flakes to the marinade and a drizzle of hot sauce over the filling for a spicy kick. The heat pairs well with the cool tzatziki.
• Vegetarian Version: Replace the chicken with grilled halloumi cheese or roasted chickpeas. Marinate the chickpeas in the same yogurt mixture and roast until crispy, or grill thick slices of halloumi until golden.
• Lamb Gyro-Style: Use ground lamb or thinly sliced lamb leg instead of chicken. Season with the same spices and cook until browned and cooked through, reaching 160°F (71°C) for ground meat or 145°F (63°C) for whole cuts.
• Low-Carb Lettuce Wraps: Skip the tortillas and serve the filling in large, sturdy lettuce leaves like romaine or butter lettuce. This makes a lighter, gluten-free option without sacrificing flavor.

Storage and make-ahead

Fridge

Store leftover chicken, salad, and tzatziki in separate airtight containers in the refrigerator for up to 3 days.

Freezer

Freeze cooked chicken strips in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat in a skillet.

Reheat

Reheat chicken in a skillet over medium heat for 2-3 minutes per side, or in the microwave in 30-second intervals.

Store leftover chicken, salad, and tzatziki separately in airtight containers in the refrigerator for up to 3 days.

Keep the tortillas in a sealed bag at room temperature. Reheat the chicken in a skillet over medium heat until warmed through, and assemble fresh wraps when ready to eat.

The chicken can be marinated up to 24 hours in advance, and the tzatziki can be made 2 days ahead. The Greek salad can be prepped (chopped vegetables) a day ahead, but dress it just before serving. Warm tortillas just before assembling.

Serving ideas

Serve these wraps warm, straight from the skillet, with extra tzatziki on the side for dipping.

They're perfect for a quick weeknight dinner, but also great for casual gatherings — set out the components and let everyone build their own. Pair with a cold glass of lemonade or a crisp white wine.

For a heartier meal, serve alongside roasted potatoes or a simple Greek salad. The wraps are also delicious cut into smaller pieces as appetizers. To keep the tortillas from tearing, warm them in a dry skillet for about 30 seconds per side until they're soft and pliable.

Frequently asked questions

Recipe card

Golden Greek Chicken Wraps: Quick & Flavorful

Prep 20 minCook 10 minTotal 30 minServes 4

Ingredients

• 1 lb boneless skinless chicken breasts, sliced into strips
• 3 tbsp Greek yogurt
• 2 tbsp mayonnaise
• 2 tbsp lemon juice
• 1 tsp garlic powder
• 1 tsp dried oregano
• Salt and pepper, to taste
• 2 tbsp olive oil, divided
• 2 cups crisp romaine lettuce, chopped
• 1 cup cherry tomatoes, halved
• 1 cup diced cucumber
• 1/2 cup thinly sliced red onion
• 1/4 cup kalamata olives, pitted and halved
• 1/2 cup crumbled feta cheese
• 4 large flour tortillas, warmed
• 1 cup Greek yogurt
• 1/2 cup grated cucumber, drained
• 2 cloves garlic, minced
• 2 tbsp fresh dill, chopped
• 1 tbsp lemon juice
• 1/2 tsp sea salt

Instructions

1. In a medium bowl, whisk together 3 tablespoons Greek yogurt, 2 tablespoons mayonnaise, 2 tablespoons lemon juice, garlic powder, oregano, and a pinch of salt and pepper. Add the sliced chicken breasts and toss to coat evenly. Cover and refrigerate for at least 15 minutes, or up to 2 hours.
2. In a small bowl, stir together 1 cup Greek yogurt, grated cucumber, minced garlic, fresh dill, lemon juice, and sea salt. Cover and refrigerate until ready to serve.
3. In a large bowl, combine the chopped romaine, cherry tomatoes, diced cucumber, red onion, kalamata olives, and crumbled feta. Drizzle with 1 tablespoon of olive oil and toss gently to combine.
4. Heat a cast-iron grill pan over medium-high heat and add the remaining 1 tablespoon olive oil. Add the marinated chicken strips in a single layer, working in batches if needed. Cook for 4-5 minutes per side, until charred and cooked through, reaching an internal temperature of 165°F (74°C).
5. Warm the flour tortillas in a dry skillet or microwave. Lay each tortilla flat and layer with crisp romaine, grilled chicken strips, the Greek salad mixture, and a generous drizzle of tzatziki sauce.
6. Fold the bottom of each tortilla over the filling, then fold in the sides and roll tightly. Slice each wrap in half on a diagonal and serve immediately with extra tzatziki on the side.

Contains: gluten, milk, eggs

Estimated nutrition per serving

Calories

580

Protein

35 g

Carbohydrates

48 g

Fat

28 g

Automatic estimate from the ingredient list, not laboratory-verified.