Save I used to think souvlaki was just grilled meat until a friend from Athens showed me how the marinade should smell sharp and bright, not heavy. We stood by her tiny apartment grill, turning skewers while she told me stories about late-night wrap stands in Monastiraki. The chicken hissed and charred at the edges, and I finally understood why this simple combination never gets old.
I made these wraps for a small birthday gathering once, set up a little assembly station on the counter with all the toppings in bowls. People loved building their own, piling on extra feta or skipping the onions. One guest ate three and asked for the recipe before leaving. It felt good to share something that didnt require fancy skills, just good ingredients and a hot grill.
Ingredients
- Boneless skinless chicken breast: Cut them into even cubes so they cook at the same rate, no dry bits and no raw centers.
- Olive oil: Use a decent one, it carries all the other flavors and adds richness to the marinade.
- Fresh lemon juice: Bottled juice tastes flat, squeeze a real lemon and you will notice the difference immediately.
- Garlic cloves: Mince them fine so they distribute evenly, big chunks can burn on the grill.
- Dried oregano: Greek oregano has a sharper, more floral note than the Italian kind if you can find it.
- Ground cumin and smoked paprika: These add warmth and a faint smokiness that makes the chicken taste like it came from a charcoal grill even if it didnt.
- Greek yogurt: The thick strained kind, it clings to the wrap instead of making everything soggy.
- Cucumber: Grate it then squeeze out the water with your hands or a towel, otherwise your tzatziki turns into soup.
- Fresh dill: It has a clean, grassy flavor that feels unmistakably Greek, dont skip it.
- Pita breads: Warm them just before serving, cold pita tears and doesnt fold right.
- Red onion: Slice it thin, the sharpness mellows when it sits with the other ingredients.
- Tomato: Use a ripe one, it adds juice and sweetness that balances the tangy tzatziki.
- Iceberg lettuce: Shred it for crunch, or swap for romaine if you want something sturdier.
- Feta cheese: Crumble it yourself from a block, pre crumbled feta can taste chalky and dry.
Instructions
- Marinate the chicken:
- Whisk together olive oil, lemon juice, garlic, oregano, cumin, paprika, salt, and pepper in a bowl until it smells bright and garlicky. Toss in the chicken cubes, coat them well, cover, and let them sit in the fridge for at least an hour so the flavors soak in.
- Make the tzatziki:
- Grate the cucumber, then grab it by the handful and squeeze out as much liquid as you can over the sink. Mix it with Greek yogurt, minced garlic, olive oil, chopped dill, lemon juice, salt, and pepper, then chill it while you prep everything else.
- Grill the chicken:
- Thread the marinated chicken onto skewers, leaving a little space between each piece so the heat circulates. Grill over medium high heat for 10 to 12 minutes, turning every few minutes until the edges are golden and the centers are cooked through.
- Warm the pita:
- Toss the pita breads on the grill for about 30 seconds per side, just until they puff slightly and get warm. They should be soft and pliable, not crispy.
- Assemble the wraps:
- Spread a generous spoonful of tzatziki down the center of each pita, then layer on shredded lettuce, sliced tomato, red onion, grilled chicken, and crumbled feta if youre using it. Fold the bottom up and roll it tightly from one side so nothing falls out.
- Serve:
- Eat them right away while the pita is still warm and the chicken is hot. They taste best fresh, but if you have to wait, wrap them in foil to keep the heat in.
Save One evening I made these for myself after a long day and ate on the back steps, watching the sky turn pink. The wrap was warm in my hands, the tzatziki cool and tangy, and for a few minutes everything felt simple and right. Sometimes the best meals are the ones you make just for yourself, no occasion required.
How to Get the Best Char
The trick is not to crowd the skewers and to resist the urge to flip them constantly. Let each side sit on the grill long enough to develop those dark golden edges where the marinade caramelizes. If your grill is too cool the chicken will steam instead of sear, so wait until you can feel the heat radiating before you put the skewers on.
What to Do with Leftovers
Leftover chicken is great chopped over a salad the next day, or tucked into a bowl with rice, cucumbers, and a spoonful of tzatziki. The tzatziki keeps in the fridge for about three days, though the cucumber may release a little more water as it sits. Just give it a stir before using and it will taste fine.
Make It Your Own
If you want to switch things up, swap the chicken for pork shoulder or lamb leg, both take the marinade beautifully. You can also add sliced Kalamata olives, a handful of arugula, or a drizzle of extra virgin olive oil before rolling the wrap. Some people like a squeeze of extra lemon juice right at the end, it brightens everything up.
- Try serving with a side of roasted potatoes or a simple tomato cucumber salad.
- For a spicier kick, add a pinch of red pepper flakes to the marinade.
- If youre avoiding gluten, use gluten free pita or serve the chicken over greens instead.
Save This is the kind of recipe that feels like a small escape, even on a weeknight. I hope it brings a little bit of that sunny Greek corner into your kitchen.
Recipe Guide
- → How long should the chicken marinate?
Marinate the chicken for at least one hour to allow flavors to deeply infuse and tenderize the meat before grilling.
- → Can I prepare the tzatziki in advance?
Yes, tzatziki can be made a few hours ahead and chilled to enhance the flavors and maintain its creamy texture.
- → What is the best cooking method for the chicken?
Grilling over medium-high heat works best to achieve a lightly charred exterior while keeping the chicken juicy inside.
- → Are there alternative proteins to chicken for this dish?
Yes, pork or lamb cubes can be used similarly for variation while maintaining the traditional flavor profile.
- → What are some good accompaniments for this wrap?
Serve with a simple side salad, olives, or a crisp Greek white wine like Assyrtiko for a complete meal experience.
- → How can I keep the pita warm and soft?
Briefly warming pita bread on the grill or in a dry skillet helps keep it pliable and enhances its flavor.