Greek Chicken Souvlaki Wraps (Print Version)

Grilled chicken cubes marinated in herbs, wrapped with fresh vegetables and creamy yogurt sauce in warm pita.

# 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

→ Wraps and Vegetables

18 - 4 large pita breads
19 - 1 small red onion, thinly sliced
20 - 1 medium tomato, sliced
21 - 1/2 small head iceberg lettuce, shredded
22 - 1/4 cup crumbled feta cheese (optional)

# How to Make It:

01 - Combine olive oil, lemon juice, garlic, oregano, cumin, paprika, salt, and pepper in a bowl. Add chicken cubes and toss to coat evenly. Cover and refrigerate for at least 1 hour.
02 - In a separate bowl, mix Greek yogurt, grated and drained cucumber, garlic, olive oil, dill, lemon juice, salt, and pepper. Chill until serving.
03 - Thread marinated chicken onto skewers. Preheat grill or grill pan to medium-high. Grill chicken for 10 to 12 minutes, turning occasionally, until golden brown and fully cooked. Remove from heat.
04 - Warm pita breads on the grill for 30 seconds on each side.
05 - Spread a generous spoonful of tzatziki over each pita. Top with shredded lettuce, tomato slices, red onion, grilled chicken, and feta cheese if using. Fold and wrap tightly.
06 - Serve wraps immediately while warm.

# Additional Tips::

01 -
  • The marinade does all the work while you go about your day, so dinner feels effortless even when you're busy.
  • Everything tastes brighter and more alive than anything you'd get from a takeout container, and you control every ingredient.
  • It's one of those meals that looks impressive but comes together faster than you'd expect, perfect for weeknight cravings or weekend gatherings.
02 -
  • Squeeze the grated cucumber hard, because even a little extra moisture will turn your tzatziki into soup and make the wraps soggy.
  • Don't skip marinating the chicken for at least an hour, because that's when the lemon and garlic really penetrate the meat and make it taste like something special.
  • If you're using wooden skewers, soak them in water for 30 minutes before threading the chicken so they don't catch fire on the grill.
03 -
  • Let the chicken come to room temperature for 15 minutes before grilling so it cooks more evenly and stays juicy.
  • Taste your tzatziki before you serve it, because every batch of yogurt and cucumber is slightly different, and you might need an extra squeeze of lemon or pinch of salt to make it sing.
  • Don't overcrowd the skewers, because the chicken needs space around each piece to char properly instead of steaming.
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