Save I used to think souvlaki was just skewered meat until a neighbor invited me to her backyard grill one August evening. She handed me a wrap still warm from the charcoal, yogurt dripping down my wrist, and I tasted something I'd never quite captured at restaurants. The chicken had soaked up lemon and oregano for hours, the tzatziki was cold and sharp, and the pita had that faint char that only fire can give. I went home that night determined to recreate it, and after a few tries, I finally nailed the balance between tangy, smoky, and fresh.
The first time I made these for friends, I underestimated how many people would want seconds. I'd only marinated enough chicken for one wrap each, thinking we'd have plenty of sides. Within ten minutes, every pita was gone, and I was left scraping the tzatziki bowl with a spoon while everyone laughed. Now I always double the batch, because there's something about the smell of grilling chicken and garlic that turns even polite guests into shameless wrap thieves.
Ingredients
- Boneless, skinless chicken breast: I cube mine into roughly equal pieces so they cook evenly on the skewer, and I've learned that slightly smaller cubes soak up more marinade and char beautifully without drying out.
- Olive oil: This is the base of the marinade and keeps the chicken moist during grilling, plus it carries the flavor of garlic and herbs into every bite.
- Fresh lemon juice: Brightness is everything here, so I always squeeze my own rather than reaching for the bottled stuff, and the acidity tenderizes the meat while it sits.
- Garlic cloves, minced: Two cloves give just enough punch without overpowering the oregano, and I mince them finely so they distribute evenly through the marinade.
- Dried oregano: This is the herb that screams Greece to me, earthy and slightly floral, and I crush it between my fingers before adding it to wake up the oils.
- Ground cumin and smoked paprika: These add warmth and a hint of smoke that mimics the char from a charcoal grill, even if you're using a stovetop pan.
- Greek yogurt: Thick, tangy, and rich, it's the soul of tzatziki, and I always choose full-fat because it clings to the cucumber and tastes creamy without any fuss.
- Cucumber, grated and drained: I squeeze out as much water as I can with my hands or a clean towel, otherwise the tzatziki turns runny and loses its body.
- Fresh dill: Dill is the classic pairing with yogurt and cucumber, delicate and grassy, and I chop it just before mixing so it stays bright green and fragrant.
- Pita breads: I warm these on the grill for just a few seconds per side so they're soft and pliable, not crispy, and they hold everything together without tearing.
- Red onion, thinly sliced: The sharpness cuts through the richness of the tzatziki, and I sometimes soak the slices in cold water for a few minutes to mellow them out.
- Tomato and iceberg lettuce: Simple, crisp, and refreshing, they add crunch and a clean finish that balances the heavier flavors.
- Feta cheese, crumbled: Optional but never skipped in my house, it adds salty little pockets of creaminess that make every bite more interesting.
Instructions
- Marinate the chicken:
- Whisk together olive oil, lemon juice, garlic, oregano, cumin, paprika, salt, and pepper in a bowl until it smells like a Greek kitchen. Toss the chicken cubes in the marinade, cover, and let them sit in the fridge for at least an hour, though I've left mine for up to four and loved the deeper flavor.
- Make the tzatziki:
- Mix Greek yogurt, grated cucumber (after squeezing out all that excess water), garlic, olive oil, dill, lemon juice, salt, and pepper in a bowl. Chill it so the flavors meld, and taste it before serving to see if it needs more lemon or salt.
- Grill the chicken:
- Thread the marinated chicken onto skewers, leaving a little space between each piece so they cook evenly. Preheat your grill or grill pan over medium-high heat, then grill the skewers for 10 to 12 minutes, turning them every few minutes until the chicken is golden, charred in spots, and cooked through.
- Warm the pita:
- Lay the pita breads on the grill for about 30 seconds per side, just until they puff slightly and get those beautiful grill marks. Don't leave them too long or they'll turn crispy and crack when you try to fold them.
- Assemble the wraps:
- Spread a generous spoonful of tzatziki down the center of each warm pita, then layer on shredded lettuce, tomato slices, red onion, grilled chicken pulled off the skewers, and a sprinkle of feta if you're using it. Fold the bottom up and roll it tightly from one side, tucking as you go so nothing falls out.
- Serve immediately:
- These are best eaten right away while the pita is still warm and the chicken is hot. If you wait too long, the tzatziki soaks into the bread and things get a little messy, which isn't the end of the world but it's not quite the same.
Pin it One evening I made these for my partner after a long week, and we sat outside with the wraps and a bottle of cold wine, not saying much, just eating and listening to the cicadas. It wasn't a fancy dinner or a special occasion, but something about the simplicity of the meal and the quiet of the night made it feel like the best meal we'd had in months. Sometimes the food that means the most is the kind that doesn't try too hard.
Serving Suggestions
I like to serve these with a simple side of roasted potatoes tossed in olive oil and oregano, or a quick Greek salad with cucumbers, tomatoes, olives, and a splash of red wine vinegar. If you want to go all out, add some warm pita chips with hummus or baba ganoush on the side, and pour a crisp white wine like Assyrtiko to cut through the richness of the tzatziki and feta.
Storage and Reheating
Leftover grilled chicken keeps in the fridge for up to three days in an airtight container, and I often reheat it in a hot pan with a drizzle of olive oil to bring back some of that char. The tzatziki lasts about the same amount of time, though it may get a bit thinner as the cucumber releases more water, so give it a stir before using. I don't recommend assembling the wraps ahead of time because the pita gets soggy, but you can prep all the components separately and build them fresh when you're ready to eat.
Variations and Substitutions
If you're not a fan of chicken, pork shoulder or lamb leg work beautifully with the same marinade, and I've even used firm tofu for a vegetarian version that soaked up the flavors surprisingly well. You can swap the iceberg lettuce for arugula or spinach, add sliced cucumbers or Kalamata olives for extra brine, or drizzle a little extra-virgin olive oil over the top before folding. For a lower-carb option, skip the pita and serve everything over a big bowl of greens with the tzatziki as dressing.
- Try adding a pinch of smoked chili flakes to the marinade if you like a little heat.
- Use whole wheat or gluten-free pita if that suits your needs better.
- Swap dill for fresh mint in the tzatziki for a slightly sweeter, more aromatic twist.
Pin it I hope this becomes one of those recipes you reach for on busy nights when you want something that feels like a treat without the fuss. There's a kind of magic in a meal that tastes this good but doesn't ask much of you.
Frequently Asked Questions
- → How long should the chicken marinate for best flavor?
Marinating the chicken for at least 1 hour allows the herbs and spices to deeply infuse, resulting in tender and flavorful skewers.
- → What’s the best way to cook the chicken for this wrap?
Grilling the chicken skewers over medium-high heat until golden and cooked through ensures a smoky char and juicy interior.
- → How do I make the tzatziki sauce creamy and fresh?
Use well-drained grated cucumber mixed with Greek yogurt, fresh dill, garlic, lemon juice, and olive oil for a smooth, refreshing sauce.
- → Can other proteins be used instead of chicken?
Yes, pork or lamb can be marinated and grilled similarly to create delicious variations of the wraps.
- → What sides or drinks pair well with this dish?
Crisp Greek white wines like Assyrtiko or a fresh salad complement the flavors perfectly for a balanced meal.