Save Standing in my tiny Athens apartment kitchen, I watched my neighbor Maria grill chicken on her balcony while her kids ran around with pita bread in hand. That smell of lemon, garlic, and oregano drifting through the open windows became my definition of summer. When I finally asked for her recipe, she laughed and said it wasn't written down anywhere—just feelings and handfuls. Years later, I've finally measured those handfuls into something I can share with you.
I made these wraps for my sister's birthday picnic last year, doubling the recipe because I was nervous about running out. Everyone stood around the platter, grabbing wraps with tzatziki dripping down their arms, laughing as we tried to eat gracefully. My brotherinlaw, who claims to hate Greek food, went back for thirds and later asked for the marinade recipe.
Ingredients
- Chicken breast: Cutting into uniform 2 cm cubes ensures even cooking and tender bites every time
- Lemon juice: Fresh is nonnegotiable here—the acid tenderizes the meat while brightening every bite
- Dried oregano: Greek oregano has a more intense flavor, but whatever you find works beautifully
- Smoked paprika: This adds a subtle depth that makes people wonder what your secret ingredient is
- Greek yogurt: Full fat makes the creamiest tzatziki, but 2% works if you're watching calories
- English cucumber: Fewer seeds means less watery sauce—squeeze the grated cucumber in a clean towel
- Fresh dill: Dont substitute dried—those bright green flecks make the sauce sing
- Pita bread: Warm it until slightly charred for that authentic street food texture
- Red onion: Thin slices add the perfect sharp bite against creamy tzatziki
Instructions
- Marinate the chicken:
- Whisk together olive oil, lemon juice, garlic, oregano, cumin, paprika, salt and pepper in a large bowl. Add chicken cubes and toss until every piece is coated, then cover and refrigerate for at least an hour.
- Make the tzatziki sauce:
- Grate half a cucumber, squeeze out as much liquid as possible in a clean towel, then mix with yogurt, minced garlic, olive oil, dill, lemon juice, salt and pepper. Chill until ready to serve.
- Prep your station:
- Thread chicken onto skewers, leaving a little space between pieces for even cooking. Preheat your grill or grill pan to mediumhigh heat.
- Grill the chicken:
- Cook skewers for 10 to 12 minutes, turning every few minutes until you've got gorgeous charred marks and the chicken is cooked through. Let rest for a couple minutes.
- Warm the pitas:
- Throw pita breads on the grill for 30 seconds per side—you want them warm and slightly blistered, not crispy.
- Assemble the wraps:
- Spread tzatziki on each pita, layer lettuce, tomato, onion, chicken and crumbled feta. Fold in the sides and roll tightly like a burrito.
Save These wraps became my go-to summer dinner after a particularly disastrous beach day where I forgot utensils and plates. We ate souvlaki with our hands, sand in our toes, tzatziki on our chins, and it was somehow the best meal we'd ever had. Now they're my reminder that some of the best food experiences happen when things don't go perfectly.
Choosing the Right Pita
I've learned through many torn wrappers that not all pitas are created equal. Look for ones labeled Greek or Mediterranean style—they're softer and more pliable than standard pocket pitas. If you can only find thicker pitas, warm them longer and consider serving them openfaced instead of trying to fold them.
Marinating Magic
The hour long marinating time isn't just about flavor—it's about texture. The acid in the lemon juice actually breaks down muscle fibers in the chicken, making each bite impossibly tender. I've marinated overnight too, and while it's still delicious, the texture starts to get a little mushy. One hour is the sweet spot.
Grilling Without a Grill
When I lived in an apartment with no outdoor space, I made these on a cast iron skillet with excellent results. Get it ripping hot before adding the skewers, and don't crowd the pan or the chicken will steam instead of sear. You can also broil them, turning halfway through, though you won't get quite the same charred flavor.
- Metal skewers cook faster than bamboo ones, so adjust timing accordingly
- If using wooden skewers, soak them for 30 minutes to prevent burning
- A hot cast iron skillet creates surprisingly good grill marks in a pinch
Save These wraps have traveled from my balcony in Athens to countless picnics, potlucks, and weeknight dinners. I hope they find their way into your summer rotation too.
Recipe FAQs
- → How long should the chicken marinate?
Marinate the chicken for at least 1 hour to absorb the lemon, garlic, and spice flavors fully.
- → Can I use other meats instead of chicken?
Yes, pork or lamb can be substituted and grilled similarly for a flavorful variation.
- → How is the tzatziki sauce prepared?
The sauce combines Greek yogurt with grated cucumber, garlic, olive oil, dill, lemon juice, salt, and pepper, chilled before serving.
- → What type of bread is best for wrapping?
Soft, warm pita breads hold the fillings well and add a mild, complementary flavor.
- → Can this dish be paired with beverages?
A crisp Greek white wine such as Assyrtiko pairs beautifully with the fresh and smoky flavors.