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Greek chicken wraps held in a hand.
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5 from 1 vote

Greek Chicken Wrap

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!
Course Main Course
Cuisine Greek-inspired, international
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 3 servings (6 wraps)
Calories 597kcal
Author Aleksandra



  • 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


  • 1 English cucumber
  • 1/2 cup Greek yogurt 4 oz/120g
  • 2 cloves garlic
  • 1 tablespoon lemon juice
  • salt and pepper to taste


  • 2 tablespoons frying oil
  • 1 bell pepper
  • 3 leaves iceberg lettuce
  • 6 small tortillas
  • 1/2 small red onion


  • 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!


  • 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.


Calories: 597kcal