Easy Greek Chicken Pita Wraps with Tzatziki Sauce

Ever have one of those days where you’re craving something fresh and full of flavor, but you just don’t have the energy for a complicated kitchen project? Well, let me tell you about my go-to solution: Greek Chicken Pita Wraps with Tzatziki Sauce. They’re my little shortcut to a sunny Mediterranean vacation, right there on your dinner table. Picture this: juicy, perfectly seasoned chicken tucked into a soft, warm pita, then piled high with crisp veggies and drizzled with a cool, creamy homemade tzatziki sauce. It’s a complete meal that feels fancy but is honestly one of the simplest chicken recipes you’ll ever make. Seriously, what’s not to love?

Why You’ll Love This Recipe

You’re going to adore this recipe because it checks all the boxes for a busy life. First, it’s incredibly quick. From start to finish, you’re looking at about 30 minutes for a healthy dinner that tastes like you spent hours. Second, it’s incredibly flexible. Got some leftover rotisserie chicken? You can have these wraps ready in a flash. Watching your carbs? Ditch the pita and serve it as a fantastic salad. It’s one of those quick and easy dinner recipes that you’ll find yourself coming back to again and again. The flavors are so bright and satisfying, and that tzatziki sauce? So good. It’s cool and tangy and makes everything taste fresh. Honestly, I think the homemade tzatziki is what takes this from a simple chicken wrap to something truly special.

Ingredients

Here’s what you’ll need to bring these Greek Chicken Pita Wraps with Tzatziki Sauce to life. Don’t be intimidated by the list—it’s mostly pantry staples and fresh bits that come together beautifully.

For the Chicken Marinade:

1 ½ lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces: The star of the show, providing lean protein.
3 tablespoons olive oil: Helps the seasoning stick and keeps the chicken moist.
2 tablespoons fresh lemon juice: Adds a bright, zesty acidity that tenderizes the chicken.
2 cloves garlic, minced: For that essential savory, aromatic base.
1 teaspoon dried oregano: The classic Greek herb for authentic flavor.
1 teaspoon dried dill: Complements the tzatziki and adds a light, grassy note.
½ teaspoon salt: Enhances all the other flavors.
¼ teaspoon black pepper: A little kick to balance everything out.

For the Tzatziki Sauce:

1 cup plain Greek yogurt (full-fat for creaminess, but low-fat works): Creates the cool, creamy base of the sauce.
½ cup grated cucumber, squeezed very dry: Provides refreshing crunch and moisture (squeezing it dry is key!).
1 tablespoon fresh lemon juice: Brightens up the yogurt.
1 tablespoon fresh dill, chopped (or 1 tsp dried): The defining herb for tzatziki.
1 small clove garlic, minced: For a gentle garlicky punch.
¼ teaspoon salt: To taste.

For Assembling the Wraps:

4-6 pita breads or flatbreads: Your delicious edible container.
1 cup cherry tomatoes, halved: For a burst of sweet acidity.
1 cup thinly sliced red onion: Adds a sharp, crunchy bite.
1 cup chopped romaine lettuce: For crisp, fresh texture.
½ cup crumbled feta cheese: Because a little salty, tangy cheese makes everything better.
Optional: Kalamata olives, sliced: For a briny, classic Greek touch.

Step by Step Method

Let’s get cooking! This process is straightforward, and I’ll walk you through each step to ensure your Greek Chicken Pita Wraps are perfect.

Make the Tzatziki First: Start by preparing your tzatziki sauce so the flavors have time to mingle. Grate the cucumber onto a clean kitchen towel or several layers of paper towels. Wrap it up and squeeze out as much liquid as you possibly can. This step is crucial for a creamy, not watery, sauce. In a medium bowl, combine the strained cucumber, Greek yogurt, lemon juice, dill, garlic, and salt. Stir well, cover, and pop it in the refrigerator while you cook the chicken.
Marinate the Chicken: In a separate bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, dill, salt, and pepper. Add the chopped chicken pieces and toss until they are evenly coated. You can let this sit for 15-20 minutes if you have time, but if you’re in a rush, you can cook it immediately—it will still be delicious.
Cook the Chicken: Heat a large skillet or grill pan over medium-high heat. Add the marinated chicken in a single layer, being careful not to overcrowd the pan (you might need to do this in two batches). Cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and has a nice golden-brown color. The chicken should be so, so tender and juicy on the inside.
Warm the Pitas: While the chicken is cooking, warm your pita bread. You can do this by quickly heating them in a dry skillet for 30 seconds per side, or wrapping them in a damp paper towel and microwaving for 15-20 seconds. This makes them soft and pliable, so they don’t crack when you fold them.
Assemble the Wraps: Now for the fun part! Lay a warm pita flat on a plate. Spread a generous spoonful of the chilled tzatziki sauce down the center. Top with a portion of the cooked Greek chicken, then layer on the tomatoes, red onion, romaine lettuce, feta cheese, and olives if you’re using them. Fold the bottom of the pita up over the filling, then fold the sides in to create a neat wrap. Serve immediately and enjoy!

Equipment Needed

You don’t need any fancy gadgets for this recipe, which is part of what makes it such an easy meal. Here’s the short list:

Large Skillet or Grill Pan: For cooking the chicken to perfection.
Mixing Bowls: One for the marinade and one for the tzatziki.
Box Grater: To grate the cucumber for the sauce.
Sharp Knife & Cutting Board: For prepping the chicken and vegetables.
Measuring Spoons & Cups: For getting those ingredient ratios just right.

Serving Ideas & Pairings

These wraps are a meal all on their own, but if you’re feeding a crowd or just want to make it extra special, here are a few pairing ideas. A simple Greek salad on the side is a natural fit—just some chopped cucumber, tomato, onion, and feta with a quick lemon-olive oil dressing. For a warm side, lemon rice or oregano roasted potatoes would be absolutely delicious. And if you’re looking for healthy dinner ideas that the whole family will love, serve these wraps with some sweet potato fries or a simple fruit salad. It’s a great way to round out the meal.

Variations & Substitutions

One of the best things about this recipe is how easily you can adapt it to what you have on hand or your dietary needs.

Protein Swaps: Don’t have chicken breasts? You can absolutely use chicken thighs for an even more flavorful and juicy result. This recipe is also one of my favorite shredded chicken recipes or rotisserie chicken recipes for a super-fast version. Just shred about 3 cups of cooked chicken, toss it with the marinade ingredients (minus the oil), and warm it through in the skillet.

Dairy-Free/Vegan: For the tzatziki, use a plain, unsweetened dairy-free yogurt. Skip the feta or use a vegan alternative.

Gluten-Free: Simply use your favorite gluten-free pita or flatbread. You could also serve the filling over a bed of greens for a hearty salad.

Flavor Twists: Feel like a little heat? Add a pinch of red pepper flakes to the chicken marinade. You could also add a sprinkle of sumac to the veggies for an extra tangy, citrusy note.

Storage Tips

If you have any leftovers (which is rare in my house!), you’ll want to store the components separately to keep everything from getting soggy. Store the cooked chicken, the tzatziki sauce, and the chopped veggies in their own airtight containers in the refrigerator. They’ll keep well for up to 3 days. The pita bread should be stored at room temperature in its original bag. To reheat the chicken, warm it gently in the microwave or in a skillet over low heat until just heated through.

Make-Ahead & Freezer

This is a fantastic recipe for getting a head start on your week! You can marinate the chicken and store it in a zip-top bag in the refrigerator for up to 24 hours before cooking. The tzatziki sauce can be made up to 2 days ahead—in fact, the flavors get even better as it sits. I don’t recommend freezing the assembled wraps, but you can absolutely freeze the cooked, cooled chicken. Place it in a freezer-safe container or bag for up to 3 months. Thaw overnight in the refrigerator before reheating. This makes it one of the best quick dinner ideas for those nights when you need a meal in minutes.

FAQs

Can I use dried herbs instead of fresh? Absolutely. For the marinade, dried herbs work perfectly. For the tzatziki, fresh dill is ideal, but if you only have dried, use about 1 teaspoon. The flavor will be a bit more subtle, but still delicious.
What’s the best way to shred chicken for these wraps? If you want to make this one of your go-to shredded chicken recipes, the easiest way is to poach or bake your chicken breasts until cooked through, then let them cool slightly before shredding with two forks. Using a stand mixer with the paddle attachment on low speed for 30 seconds is my secret for perfectly shredded chicken in a flash!
Are these wraps healthy? Yes, they are a great healthy dinner idea! They’re packed with lean protein, fresh vegetables, and healthy fats from the olive oil. Using Greek yogurt in the sauce adds protein and probiotics. It’s a balanced meal that feels indulgent but is actually quite good for you.
My tzatziki sauce is watery. What happened? The most common culprit is not squeezing enough moisture out of the grated cucumber. Really take the time to wring it out in a towel—you’ll be amazed at how much liquid comes out! Also, make sure you’re using a thick Greek yogurt.