Greek Chicken Souvlaki Wraps (Printable)

Grilled marinated chicken with fresh vegetables and creamy tzatziki wrapped in warm pita breads.

# What You'll Need:

→ Chicken Souvlaki

01 - 1.1 lb boneless, skinless chicken breast, cut into 0.8 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 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 - Combine olive oil, lemon juice, minced garlic, oregano, cumin, paprika, salt, and black pepper in a bowl. Add chicken cubes and toss to coat evenly. Cover and refrigerate for at least 1 hour.
02 - In a separate bowl, mix Greek yogurt, grated and drained cucumber, minced garlic, olive oil, chopped dill, lemon juice, salt, and freshly ground black pepper. Chill until assembly.
03 - Thread marinated chicken onto skewers. Preheat grill or grill pan to medium-high. Grill for 10 to 12 minutes, turning occasionally until golden and fully cooked. Remove from heat.
04 - Place pita breads on the grill, warming for about 30 seconds per side until soft and pliable.
05 - Spread a generous spoonful of tzatziki on each warm pita. Layer shredded lettuce, tomato slices, red onion, grilled chicken, and crumbled feta if using. Fold and wrap tightly.
06 - Serve immediately while warm to enjoy the fresh textures and flavors.

# Expert Advice:

01 -
  • The chicken stays incredibly tender and juicy because the lemon and olive oil marinade does all the work while you're doing something else.
  • Homemade tzatziki tastes nothing like the store-bought version—it's bright, garlicky, and somehow tastes like the Mediterranean even in your kitchen.
  • These wraps come together in under an hour once you account for marinating time, but they feel like you've been cooking all day.
02 -
  • Don't skip the hour of marinating time—I learned this the hard way by trying to grill chicken after 20 minutes, and it was dry no matter what I did; the acid in the lemon juice actually needs time to break down the muscle fibers.
  • Squeeze out every bit of moisture from the grated cucumber before adding it to the tzatziki, otherwise you'll end up with a watery sauce that tastes diluted instead of creamy and full of flavor.
03 -
  • If you marinate the chicken in a zip-top bag instead of a bowl, it takes up less space in the fridge and the marinade coats everything evenly.
  • Slice your red onion very thin and let it sit in a little lemon juice for a few minutes before assembling—it softens slightly and becomes less sharp and more pleasant.
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