Greek Chicken Wraps with Tzatziki Step-by-step instructions

Before you start

Before you start, slice the chicken breasts into even strips so they cook quickly and evenly. Grate the cucumber for the tzatziki and squeeze out the excess moisture using a clean kitchen towel or paper towels—this step prevents a watery sauce. Mince the garlic, chop the dill, and have the remaining ingredients measured and ready.

Preheat your cast-iron pan over medium-high heat while you prepare the marinade. If you're using wooden skewers or anything that might burn, soak them in water first. Also, warm the tortillas just before assembling so they stay soft and pliable. Having everything prepped and within reach makes the cooking process smooth and enjoyable.

Instructions

Marinate and Prep

1. 1Marinate the Chicken
   In a large bowl, combine the sliced chicken, olive oil, lemon juice, minced garlic, oregano, sea salt, and black pepper. Toss well to coat every piece. Cover and refrigerate for at least 15 minutes or up to 2 hours. Meanwhile, prepare the tzatziki and the toppings.
   Look for The chicken should be evenly coated with the marinade, with no dry spots.
   Tip For deeper flavor, marinate the chicken overnight. Always keep it refrigerated until ready to cook.
2. 2Make the Tzatziki
   In a small bowl, combine the Greek yogurt, grated cucumber (squeezed to remove excess water), chopped dill, minced garlic, and sea salt. Stir until smooth. Taste and adjust seasoning if needed. Cover and refrigerate until serving.
   Look for The tzatziki should be thick and creamy, with visible flecks of dill and cucumber.
   Tip Squeeze the grated cucumber thoroughly to prevent the tzatziki from becoming watery.

The chicken should be fully coated in the marinade, with the lemon and oregano aromas coming through. The tzatziki should be thick, creamy, and well-seasoned, with a balanced tang from the yogurt and a fresh herbal note from the dill.

The cucumber should be evenly distributed without pooling water. The toppings—romaine, tomatoes, and red onion—should be prepped and waiting. The pan should be hot and ready for the chicken.

Sear and Rest

3. 3Sear the Chicken
   Heat a cast-iron grill pan over medium-high heat until smoking. Add the marinated chicken strips in a single layer, working in batches if needed. Cook for 3–4 minutes per side, until well charred and cooked through. The internal temperature should reach 165°F (74°C). Transfer to a cutting board and let rest for 5 minutes.
   Look for The chicken should have deep grill marks and feel firm to the touch.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Do not overcrowd the pan—this ensures proper charring instead of steaming.
4. 4Rest and Slice
   After resting, slice the chicken into thin ribbons against the grain. This keeps the meat tender and easy to tuck into the wraps. Keep the sliced chicken warm while you prepare the tortillas.
   Look for The slices should be juicy and tender, with a slight pinkness only from the char.
   Tip Resting the chicken redistributes its juices—don't skip this step.

The chicken should be beautifully charred on both sides, with those coveted grill marks. The kitchen will smell of garlic, oregano, and toasted spices. The chicken should feel firm to the touch, and the internal temperature should read 165°F (74°C). After resting, the slices should be moist and tender, with no pink remaining. The pan should have a nice fond that can be left for flavor or cleaned.

Assemble and Serve

5. 5Warm the Tortillas
   Warm the flour tortillas in a dry skillet over medium heat for about 30 seconds per side, or wrap them in foil and warm in a 350°F (175°C) oven for 5–10 minutes. Keep them covered to stay pliable.
   Look for The tortillas should be soft and pliable, with slight golden spots.
   Tip Warming tortillas makes them easier to roll without cracking.
6. 6Assemble the Wraps
   Lay a warm tortilla on a flat surface. Spread a generous spoonful of tzatziki down the center. Top with sliced chicken, crisp romaine, cherry tomatoes, and red onion. Fold in the sides and roll tightly, tucking the filling as you go.
   Look for The wrap should be snug and full, with no filling spilling out.
   Tip Don't overfill—use about 1/2 cup of filling per wrap for a neat roll.
7. 7Slice and Serve
   Slice each wrap in half on a diagonal to reveal the colorful layers. Serve immediately with extra tzatziki on the side for dipping.
   Look for The cut halves should show distinct layers of chicken, salad, and sauce.
   Tip A sharp knife gives clean cuts—wipe it between slices for the best presentation.

The tortillas should be warm and pliable, with a slight toasting on the surface. The wraps should be tightly rolled, with the filling visible at the ends. When sliced, the cross-section should show distinct layers of chicken, romaine, tomatoes, and tzatziki. The wraps should look colorful and inviting, with the creamy sauce peeking out. Serve immediately for the best texture and flavor.

Common mistakes

One common mistake is overcrowding the pan, which causes the chicken to steam instead of sear. Cook in batches if needed, and don't move the chicken around too much—let it develop a crust. Another pitfall is using watery cucumber in the tzatziki; always squeeze it thoroughly.

Overfilling the wraps leads to messy rolls and broken tortillas—stick to about 1/2 cup of filling per wrap. Skipping the rest time for the chicken results in dry, tough meat. Finally, be careful not to overcook the chicken; it can go from juicy to dry in a minute. Use a meat thermometer for accuracy.

How to tell it’s done

The chicken is done when it reaches an internal temperature of 165°F (74°C) in the thickest part. It should feel firm to the touch and have deep, golden-brown char marks on both sides. After resting, the slices should be juicy and tender, with no pink in the center.

The tzatziki should be thick and creamy, not runny. The tortillas should be warm and pliable, with slight golden spots. When you slice a wrap in half, the layers should hold together nicely, with the filling visible and inviting.

• Poultry: 165°F (74°C) in the thickest part