Greek chicken wrap is a delicious and light dinner that comes together in about 30 minutes. It features juicy and flavorful chicken seasoned with lemon and oregano, tzatziki sauce, and fresh veggies wrapped in soft tortillas. These wraps are really good!
Ingredients
This is what you need to make these amazing Greek chicken wraps:
- Chicken breast – I marinate it with lemon juice and oregano. Lemon juice really makes wonders on chicken meat making it so tender and juicy so please don’t omit marinating the chicken. Just 20 minutes makes a difference. Instead of chicken breast, you can use chicken tenders, boneless and skinless chicken thighs, or turkey breast.
- Tzatziki – this Greek sauce/dip is really simple to make. You only need a cucumber, Greek yogurt, and lots of garlic and lemon juice.
- Tortilla – I used soft tortillas but you can also use any kind of flatbread, thin pita bread, or even naan bread.
- Some fresh veggies – my favorite veggies to use here are crunchy bell paprika, thinly sliced red onion, and lettuce but you can really use what you have on hand.
Step-by-step instructions
STEP 1: Start with marinating the chicken – cut the chicken into even pieces and toss with lemon juice, lemon zest, dried oregano, frying oil, and season to taste with salt, and pepper. Set aside for about 20 minutes or even longer if you have time (for a couple of hours or overnight). I’m usually adding some fresh garlic to the chicken but there’s a lot in the tzatziki sauce so there is no need.
How to cut the chicken: Cut the chicken breasts into uniform pieces – they will cook more evenly. For example, cut it into three parts: in half crosswise, then cut the thicker piece in half horizontally (this is shown on the photo in this recipe: Chicken breast in creamy mushroom and butternut squash sauce). You can also pound the chicken in its thickest part with a meat mallet. If using chicken tenderloins, you can just remove the thick tendon in the middle.
STEP 2: Cook the chicken – I grilled the chicken on my grill pan but you can use a real grill or just cook it in a normal frying pan. You could also bake the chicken (following the instructions for baked lemon thyme chicken) but I think browning the meat in this recipe really adds lots of flavor to the wraps.
STEP 3: Make the tzatziki sauce: it’s important to use Greek yogurt which is really creamy and thick. You can also use plain yogurt but the sauce will be a little too runny. Draining the cucumbers is also important – most of their weight is just water, so tossing them with salt and then squeezing out as much water as possible really make the sauce nice and thick.
STEP 4: Assemble the wraps: Place one tortilla on a plate, spread about 1 heaped tablespoon tzatziki over it, and top with some chicken pieces.
STEP 5: Next, place some bell pepper strips, thinly sliced red onions, and lettuce over the chicken.
STEP 6: Roll up the wraps. It good to wrap them in aluminum foil as well as eating them can get a little messy!
Enjoy!
Storage / make-ahead instructions
You can prepare all the ingredients ahead and assemble them just before serving. Freshly prepared wraps won’t hold for long because the sauce will make them mushy.
It would be also good to prepare the sauce just before serving as it will become more runny with time.
You can marinate the chicken for up to 24 hours in advance and cook it the next day. You can also store cooked chicken for up to 3 days and reheat it just before assembling the wraps.
These wraps also taste good cold so if you want to take them to work you can assemble them without the sauce and add the sauce just before you plan on eating the wraps.
More easy dinner recipes you may like
- Crispy chicken wrap with spicy tomato salsa
- Broccoli cheddar quesadillas
- Sheet Pan Chicken Fajitas
- Fish tacos with mango salsa
- Chicken quesadilla recipe with mushroom bell pepper and corn
Did you make this recipe? RATE THE RECIPE or tell me in the COMMENTS how you liked it! You can also add a photo of your dish. It would make me very happy and will help other readers. Thank you!!
Greek Chicken Wrap
Ingredients
chicken:
- 1 lb (450g) chicken breasts or chicken tenderloins
- 2 tablespoons lemon juice
- zest grated from 1 lemon
- 1 tablespoon frying oil
- 1 tablespoon oregano
- salt and pepper to taste
tzatziki:
- 1 English cucumber
- 1/2 cup Greek yogurt 4 oz/120g
- 2 cloves garlic
- 1 tablespoon lemon juice
- salt and pepper to taste
additionally:
- 2 tablespoons frying oil
- 1 bell pepper
- 3 leaves iceberg lettuce
- 6 small tortillas
- 1/2 small red onion
Instructions
- Make the chicken marinade: Cut the chicken breasts into uniform pieces – for example, in half crosswise, then cut the thicker piece in half horizontally. You can also pound the chicken in its thickest part with a meat mallet. If using chicken tenderloins, you can just remove the thick tendon in the middle (or leave if you don't mind). Mix all the marinade ingredients (lemon juice and zest, oregano, and oil), toss with the chicken pieces, season to taste with salt and pepper. Set aside to marinate for a minimum of 20 minutes or longer (a couple of hours or overnight).
- Make the tzatziki: Peel the cucumber and grate it on the big holes of a box grater. Season lightly with salt, stir and let stand for 15 minutes. After this time, wring out the water as much as you can (just with your hands). Add the yogurt, pressed garlic cloves, and lemon juice to the cucumber. Season with salt (lightly) and pepper to taste and mix all ingredients together.
- Cook the chicken: Heat the oil in a big frying pan / grill pan. When it's hot, remove the chicken from the marinade and cook on both sides until golden and cooked through (over high heat, this will take about 2-3 minutes per side). Cooking time will depend on the heat and the size of the chicken. Transfer the chicken to a plate and let stand for about 5 minutes before cutting into smaller pieces.
- Assemble the wraps: Place one tortilla on a plate, spread about 1 heaped tablespoon of tzatziki sauce over it, top with a couple of chicken pieces, bell pepper strips, thinly sliced red onion, and strips of iceberg lettuce. Roll up the wrap. Repeat with the remaining ingredients.
- Serve immediately and enjoy!
Notes
- Instead of chicken breast, you can use chicken tenders, boneless and skinless chicken thighs, or turkey breast.
- I used soft tortillas but you can also use any kind of flatbread, thin pita bread, or even naan bread.
- You can prepare all the ingredients ahead and assemble them just before serving. Freshly prepared wraps won’t hold for long because the sauce will make them mushy. It would be also good to prepare the sauce just before serving as it will become more runny with time. You can marinate the chicken max. overnight and cook it the next day. You can also store cooked chicken for up to 3 days and reheat it just before assembling the wraps. These wraps also taste good cold so if you want to take them to work you can assemble them without the sauce and add the sauce just before you plan on eating the wraps.
- Calories: 1 serving (1/3 of the recipe) = 2 wraps.
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