Greek Chicken Souvlaki Wraps (Printable)

Grilled marinated chicken with fresh vegetables and creamy tzatziki in warm pita bread.

# What You Need:

→ Chicken Souvlaki

01 - 1.1 lb boneless, skinless chicken breast, cut into 0.8 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

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

# Directions:

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 ready to use.
03 - Thread marinated chicken cubes onto skewers. Preheat grill or grill pan over medium-high heat. Grill chicken skewers for 10 to 12 minutes, turning occasionally until golden brown and cooked through. Remove from heat.
04 - Place pita breads on the grill, warming each side for about 30 seconds until soft and slightly toasted.
05 - Spread a generous spoonful of tzatziki onto each warm pita. Layer shredded lettuce, sliced tomato, red onion, grilled chicken, and feta cheese if desired. Fold and wrap tightly.
06 - Serve the wraps immediately while warm.

# Expert Advice:

01 -
  • The chicken stays impossibly tender because the lemon and garlic do the heavy lifting while you relax.
  • Homemade tzatziki tastes nothing like the store-bought version—it's brighter, creamier, and actually makes you want to eat more vegetables.
  • These wraps come together faster than you'd think, and somehow feel like a celebration even on a Tuesday night.
02 -
  • Don't skip the marinating time—it's the difference between dry chicken and chicken so tender it falls apart on your fork.
  • Squeezing the moisture out of the grated cucumber is non-negotiable; otherwise your tzatziki becomes watery and dilutes all that dill flavor.
  • Thread your chicken pieces with a tiny bit of space between them so they actually grill instead of steam inside a crowded pile.
03 -
  • Use wooden skewers that have been soaked in water for 30 minutes—it prevents burning and makes flipping easier than you'd expect.
  • The moment you notice the chicken developing char marks and the juices running clear, stop grilling; chicken keeps cooking off heat and dry chicken is the real tragedy here.
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