Greek Chicken Wraps with Tzatziki Tips, FAQ & printable recipe

Tips for success

For extra char and flavor, let the chicken marinate for up to 2 hours in the refrigerator—the longer, the better. If you're short on time, even 15 minutes makes a difference. When searing, don't overcrowd the pan; work in batches to ensure each piece gets a good crust.

Use a meat thermometer to avoid overcooking—chicken breast can go from juicy to dry in a minute. Let the chicken rest for at least 5 minutes before slicing to keep the juices locked in.

To make the tzatziki ahead of time, prepare it up to a day in advance and store it in the refrigerator. The flavors will meld and deepen. If you prefer a thinner sauce, stir in a teaspoon of olive oil or a splash of water just before serving.

For a smoky twist, add a pinch of smoked paprika to the marinade. When warming tortillas, wrap them in foil and place them in a 350°F (175°C) oven for 5–10 minutes—this keeps them soft without drying out.

Variations

• Spicy Feta Spread: Add a layer of whipped feta mixed with a pinch of cayenne or chopped jalapeño to the wrap for extra heat and creaminess. This adds a salty, tangy kick that pairs well with the chicken.
• Vegetarian Version: Swap the chicken for grilled halloumi or roasted chickpeas. Marinate and cook them the same way, and the rest of the assembly stays identical. The result is a hearty, satisfying meatless wrap.
• Herb-Mint Tzatziki: Replace the dill with fresh mint for a brighter, more refreshing tzatziki. Mint pairs beautifully with the lemon and garlic in the marinade, giving the wraps a Mediterranean twist.
• Pita Pockets: Instead of tortillas, stuff the filling into warm pita pockets. Cut the pitas in half, open them gently, and fill with the chicken, salad, and tzatziki. This is a more traditional Greek presentation.

Storage and make-ahead

Fridge

Store leftover chicken, tzatziki, and toppings separately in airtight containers. Use within 3 days.

Freezer

Cooked chicken can be frozen for up to 3 months. Wrap tightly in plastic wrap or place in a freezer-safe container.

Reheat

Reheat chicken in a skillet over medium heat until hot. Tortillas can be warmed in a dry pan or oven. Do not microwave tzatziki—serve it cold.

Leftover chicken and tzatziki can be stored separately in airtight containers in the refrigerator for up to 3 days. Keep the tortillas and toppings separate to prevent sogginess. To reheat, warm the chicken in a skillet over medium heat until hot, and refresh the tortillas in a dry pan or oven. Assemble fresh wraps when ready to eat. The tzatziki may thin out slightly upon standing; stir it well before using.

The chicken can be marinated up to 24 hours in advance, making this a great option for meal prep. The tzatziki also keeps well for up to 3 days in the fridge. You can even cook the chicken ahead and store it in the refrigerator; just reheat gently before assembling.

Chop the romaine and tomatoes ahead as well, but keep them refrigerated in separate containers. For best results, assemble the wraps just before serving to keep the tortillas from becoming soggy.

Serving ideas

Serve these wraps immediately after assembling, while the tortillas are warm and the chicken is still juicy. The contrast between the hot, charred chicken and the cool, creamy tzatziki is what makes them so satisfying.

For a complete meal, pair them with a simple Greek salad or some roasted potatoes. You can also cut the wraps into smaller pieces for appetizers or party platters—just use smaller tortillas and adjust the filling accordingly.

These wraps are also great for a casual dinner with friends. Set up a build-your-own-wrap bar with all the toppings and let everyone customize their own. Offer extra tzatziki on the side for dipping, and maybe a sprinkle of feta cheese if you're not dairy-free. The wraps are hearty enough to stand alone, but a side of pita chips or a light soup would round out the meal nicely. However you serve them, they're sure to be a hit.

Frequently asked questions

Recipe card

Greek Chicken Wraps with Tzatziki

Prep 15 minCook 12 minRest 5 minTotal 32 minServes 4

Ingredients

• 1 1/2 lb boneless skinless chicken breasts, sliced into strips
• 3 tbsp olive oil
• 2 tbsp fresh lemon juice
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1 cup plain Greek yogurt
• 1/2 cup grated cucumber, drained
• 2 tbsp fresh dill, chopped
• 1 clove garlic, minced
• 1/2 tsp sea salt
• 4 large flour tortillas
• 2 cups crisp romaine lettuce, chopped
• 1 cup cherry tomatoes, halved
• 1/2 cup thinly sliced red onion

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. Slice each wrap in half on a diagonal to reveal the colorful layers. Serve immediately with extra tzatziki on the side for dipping.

Contains: gluten, milk

Estimated nutrition per serving

Calories

480

Protein

38 g

Carbohydrates

40 g

Fat

18 g

Fiber

4 g

Sugar

6 g

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