Greek Chicken Souvlaki Wraps (Printable)

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

# 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 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

→ Wrap Components

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)

# Method:

01 - Combine olive oil, lemon juice, minced garlic, oregano, cumin, paprika, salt, and pepper in a bowl. Add chicken cubes, toss to coat thoroughly, cover, and refrigerate for at least 1 hour.
02 - In a separate bowl, mix Greek yogurt, grated and drained cucumber, minced garlic, olive oil, 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 heat. Grill chicken 10 to 12 minutes, turning occasionally, until golden and fully cooked. Remove from heat.
04 - Place pita breads on the grill, warming each side for 30 seconds to achieve softness and warmth.
05 - Spread a generous spoonful of tzatziki sauce onto each pita. Layer with shredded lettuce, tomato slices, red onion, grilled chicken skewers, and optional feta cheese. Fold and wrap securely.
06 - Serve wraps immediately to retain warmth and freshness.

# Expert Pointers:

01 -
  • The chicken stays impossibly tender because the marinade does the heavy lifting while you handle everything else.
  • One sauce handles all the creaminess, brightness, and cool contrast the warm pita needs.
  • You can prep everything hours ahead and grill it all in under twenty minutes when hunger strikes.
02 -
  • If you don't squeeze the liquid out of your grated cucumber, your tzatziki will be watery and thin—I learned this the hard way after wondering why mine never tasted as thick as it should.
  • Don't skip the marinating time; an hour is the minimum, and overnight makes the chicken even more tender.
  • Cut your chicken cubes evenly so they cook at the same speed; one thick chunk will still be raw while smaller pieces char too much.
03 -
  • Soak wooden skewers in water for at least 30 minutes before grilling so they don't char and fall apart.
  • Let your grilled chicken rest for a minute before sliding it off the skewers; this keeps it from drying out and falling apart.
Return