Greek Chicken Souvlaki Wraps (Printable Version)

Juicy grilled chicken with crisp vegetables and creamy tzatziki wrapped in warm pita.

# What You'll Need:

→ Chicken Souvlaki

01 - 1.1 lb boneless, skinless chicken breast, cut into 3/4 inch cubes
02 - 2 tbsp olive oil
03 - 2 tbsp fresh lemon juice
04 - 2 garlic cloves, minced
05 - 1 tsp dried oregano
06 - 1/2 tsp ground cumin
07 - 1/2 tsp smoked paprika
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper

→ Tzatziki Sauce

10 - 3/4 cup Greek yogurt
11 - 1/2 cucumber, grated and well drained
12 - 1 garlic clove, minced
13 - 1 tbsp olive oil
14 - 1 tbsp fresh dill, chopped
15 - 1 tbsp fresh lemon juice
16 - 1/4 tsp salt
17 - Freshly ground black pepper, to taste

→ Wraps

18 - 4 large pita breads
19 - 1 small red onion, thinly sliced
20 - 1 medium tomato, sliced
21 - 1/2 small iceberg lettuce, shredded
22 - 1/4 cup feta cheese, crumbled (optional)

# How-To Steps:

01 - Mix olive oil, lemon juice, garlic, oregano, cumin, paprika, salt, and pepper in a bowl. Add chicken cubes and toss to coat. Cover and refrigerate for at least 1 hour.
02 - Combine Greek yogurt, grated cucumber (excess liquid squeezed out), garlic, olive oil, dill, lemon juice, salt, and pepper in a bowl. Chill until ready to serve.
03 - Thread marinated chicken onto skewers. Preheat grill or grill pan over medium-high heat. Grill chicken 10–12 minutes, turning occasionally until golden and cooked through. Remove from heat.
04 - Heat pita breads on the grill for 30 seconds per side until warm and pliable.
05 - Spread tzatziki generously on each pita, then layer shredded lettuce, tomato slices, red onion, grilled chicken, and feta cheese if desired. Fold and wrap tightly.
06 - Serve the wraps immediately while warm.

# Expert Advice:

01 -
  • Marinated chicken becomes impossibly tender and tastes like you've been perfecting this for years, not minutes.
  • Homemade tzatziki is cooling and herbaceous in a way store-bought versions can never quite match.
  • The whole thing comes together faster than delivery, and you control every ingredient.
02 -
  • Don't skip marinating the chicken—that hour transforms tough cubes into tender morsels that taste authentic.
  • Squeeze your cucumber until you think you've squeezed enough, then squeeze again; watery tzatziki ruins everything.
  • Raw garlic can overpower the tzatziki, so mince it very fine and let it sit in the yogurt for a minute before tasting.
03 -
  • If your chicken pieces are uneven, pound them gently to uniform thickness so they cook at the same rate.
  • Don't flip the skewers constantly—let the heat do the work, turning every few minutes to build even color.
  • Warm pitas wrapped in foil stay soft for surprisingly long, so you can cook faster than your guests can eat.
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