Pin it My first taste of authentic souvlaki was at a tiny taverna in Athens, where the owner's grandmother was grilling chicken over charcoal in the back alley. The smell—lemon, oregano, and smoke mingling together—made me forget I was hungry and made me want to stay forever. Years later, I recreated that moment in my own kitchen, and somehow, wrapping warm pita around grilled chicken with cool tzatziki brought back that exact feeling of being transported. These wraps have since become my go-to when I want something that tastes like a vacation on a weeknight.
I made these for a dinner party last summer when I wanted to impress people without spending hours at the stove. My friend Sarah arrived early and watched me pull the chicken off the skewers, and I remember her saying, "Wait, you made this?" as if it were impossible. That moment—when something that tastes restaurant-quality turns out to be something you actually made yourself—is what keeps me coming back to this recipe.
Ingredients
- Chicken breast, cut into 2 cm cubes: Using breast meat keeps these lean and quick-cooking, and the smaller cubes let the marinade really penetrate so every bite tastes seasoned all the way through.
- Olive oil and fresh lemon juice: These two are the backbone of the marinade—the acid tenderizes while the oil keeps everything moist, and together they taste bright and unmistakably Mediterranean.
- Garlic, oregano, cumin, and smoked paprika: This combination is what makes it taste like souvlaki and not just grilled chicken—don't skip the oregano or cumin, they're essential.
- Greek yogurt: Full-fat Greek yogurt is thicker and tangier than regular yogurt, which is why the tzatziki tastes so creamy and luxurious without any cream.
- Cucumber and fresh dill: Grating the cucumber and squeezing out the excess liquid keeps the tzatziki from becoming watery—this is a step that's easy to skip and easy to regret.
- Pita breads: Warming them on the grill makes them soft and pliable so they hold everything without tearing, plus they pick up a subtle char that adds flavor.
- Red onion, tomato, and lettuce: The crisp, fresh vegetables cut through the richness of the sauce and chicken, balancing the whole wrap.
Instructions
- Mix the marinade and start the chicken:
- Whisk together the olive oil, lemon juice, minced garlic, and all the spices in a bowl until they're combined. Add the chicken cubes, toss until every piece is coated, then cover and refrigerate for at least an hour—the longer it sits, the more flavor it absorbs.
- Prepare the tzatziki:
- While the chicken marinates, make the sauce by combining Greek yogurt with the grated and squeezed-dry cucumber, minced garlic, dill, lemon juice, and olive oil. Taste and adjust the seasoning—the sauce should taste bright and a little tangy.
- Thread and grill the chicken:
- Take the marinated chicken and thread it onto skewers, leaving a tiny bit of space between pieces so they cook evenly. Heat your grill or grill pan over medium-high heat until it's hot enough that a drop of water sizzles immediately, then grill the skewers for about 10 to 12 minutes, turning them occasionally, until the chicken is golden on the outside and cooked through.
- Warm the pita:
- Place the pita breads on the grill for just 30 seconds on each side—you're not trying to crisp them, just warm them so they're soft and pliable.
- Assemble with intention:
- Lay a warm pita flat, spread a generous dollop of tzatziki across it, then layer on some shredded lettuce, tomato slices, and red onion. Slide the grilled chicken off the skewer onto the wrap, sprinkle with feta if you like, and fold it up tightly so nothing falls out when you bite into it.
Pin it There's something magical about that moment when you pull a warm pita off the grill and the steam rises up, when you're assembling everything with your hands and it actually tastes like something you remember from a trip or a dream. These wraps have a way of turning an ordinary Tuesday night into something that feels a little more special.
Why This Tastes Like Greece
The combination of oregano and cumin in the marinade is distinctly Greek—oregano especially has this peppery, slightly minty flavor that you can't replicate with anything else. Smoked paprika adds depth without heat, and the lemon brings everything into focus. When you bite into the chicken and taste all of those layered flavors at once, you understand why Greek food is so beloved.
Making This Work for You
If you don't have a grill, use a grill pan or even a cast-iron skillet on high heat—the chicken will still develop a nice crust and cook through just fine. If you want to make this vegetarian, marinate thick chunks of halloumi cheese or firm tofu in the same mixture and grill them until they get golden and a little charred.
Serving and Pairing
Serve these right away while everything is still warm and the pita is soft—they don't really keep well once assembled because the pita gets soggy. I like to put all the components on the table and let people build their own wraps so they can customize them however they want. A crisp Greek white wine like Assyrtiko pairs beautifully, or just serve with cold water with lemon and you've got a complete meal.
- If you can find them, use wooden skewers that have been soaked in water for at least 30 minutes so they don't char or splinter.
- Prep all your vegetables before you start grilling so assembly goes quickly and nothing gets cold.
- Make extra tzatziki—it keeps for three days in the fridge and tastes amazing on leftover grilled chicken, in salads, or with vegetables.
Pin it These souvlaki wraps are proof that you don't need complicated techniques or a long ingredient list to make something that tastes restaurant-quality and transportive. Every time I make them, I'm right back in that Athens alley, and everyone I cook them for understands why.
Recipe FAQs
- → How long should the chicken marinate?
Marinate the chicken for at least 1 hour to allow flavors to penetrate deeply.
- → Can I use a different meat instead of chicken?
Pork or lamb can be used as alternative proteins for variation.
- → What is the best way to grill the skewers?
Grill over medium-high heat for 10–12 minutes, turning occasionally for even cooking.
- → How do I prepare the tzatziki sauce?
Combine Greek yogurt, grated cucumber (well drained), garlic, olive oil, dill, lemon juice, salt, and pepper; chill before serving.
- → What sides pair well with these wraps?
They pair nicely with crisp Greek white wine like Assyrtiko or a fresh salad.