Save I was standing in a cramped Athens side street when I first tasted real souvlaki, wrapped in paper that was already stained with olive oil and tzatziki. The chicken was charred in all the right places, the pita was warm and soft, and I remember thinking I'd never tasted anything so perfectly simple. When I got home, I spent weeks trying to recreate that exact flavor, tweaking the marinade until the smell alone brought me back to that sunny corner in Monastiraki.
The first time I made these for friends, I worried the chicken would dry out on the grill. Instead, it stayed juicy and everyone fought over the last skewer. Someone said it tasted like vacation, and I think that's the highest compliment a homemade meal can get.
Ingredients
- Boneless, skinless chicken breast: Cut them into even cubes so they cook at the same rate, I learned this after ending up with some pieces charred and others still pink.
- Olive oil: Don't skip it in the marinade, it helps the spices cling and keeps the chicken from sticking to the grill.
- Fresh lemon juice: Bottled lemon juice doesn't have the same brightness, use a real lemon and you'll taste the difference immediately.
- Garlic cloves: Mince them finely so they distribute evenly, big chunks can burn on the grill and taste bitter.
- Dried oregano: Greek oregano is more pungent than the Italian kind, if you can find it at a specialty store it's worth the trip.
- Ground cumin: Just half a teaspoon adds warmth without making it taste like a taco, trust the balance here.
- Smoked paprika: This gives a subtle smokiness that mimics the charcoal grills they use in Greece.
- Greek yogurt: The thick kind with the cream on top makes the best tzatziki, thin yogurt will make your sauce runny.
- Cucumber: Grate it and squeeze out the water with your hands or a towel, otherwise your tzatziki will be watery and sad.
- Fresh dill: It smells like summer and tastes even better, dried dill just doesn't compare in tzatziki.
- Pita breads: Warm them on the grill or in a dry pan, cold pita tears when you try to fold it.
- Red onion: Slice it thin so it doesn't overpower the wrap, I like to soak the slices in cold water for ten minutes to mellow the bite.
- Tomato: Use a ripe one and slice it just before assembling so it doesn't make everything soggy.
- Iceberg lettuce: It adds crunch and stays crisp longer than other greens, plus it doesn't wilt under the warm chicken.
- Feta cheese: Crumble it yourself from a block, the pre-crumbled stuff is drier and lacks that creamy tang.
Instructions
- Marinate the chicken:
- In a bowl, whisk together olive oil, lemon juice, garlic, oregano, cumin, paprika, salt, and pepper 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 them overnight and they were even better.
- Make the tzatziki:
- Grate the cucumber and squeeze out as much liquid as you can, then mix it with Greek yogurt, garlic, olive oil, dill, lemon juice, salt, and pepper. Taste it and adjust the garlic or lemon if needed, then chill it while you cook the chicken.
- Grill the chicken:
- Thread the marinated chicken onto skewers and preheat your grill or grill pan to medium-high heat. Grill for 10 to 12 minutes, turning them every few minutes, until the chicken is golden with charred edges and cooked through.
- Warm the pita:
- Toss the pita breads on the grill for about 30 seconds per side until they're warm and pliable. Don't walk away, they can go from perfect to burnt in seconds.
- Assemble the wraps:
- Spread a generous spoonful of tzatziki on each pita, then layer on lettuce, tomato, red onion, grilled chicken, and feta if you're using it. Fold the bottom up and the sides in, then roll it tightly so nothing falls out when you bite into it.
- Serve immediately:
- These are best eaten right away while the pita is warm and the chicken is still hot from the grill.
Save One summer evening, I wrapped these up and took them to the park for a picnic. We sat on a blanket, ate with our hands, and watched the sun go down. It wasn't fancy, but it felt like the kind of meal that makes ordinary moments feel special.
How to Store and Reheat
Store the grilled chicken, tzatziki, and toppings separately in the fridge for up to three days. Reheat the chicken in a hot pan for a minute or two, warm the pita, and assemble fresh wraps when you're ready to eat. The tzatziki gets even better after a day in the fridge.
Substitutions and Variations
Swap the chicken for pork tenderloin or lamb shoulder if you want a richer flavor. If you're vegetarian, marinate halloumi or thick slices of zucchini and grill them the same way. You can also add sliced cucumber, Kalamata olives, or a drizzle of extra-virgin olive oil to the wraps for more layers of flavor.
What to Serve With This
These wraps are filling on their own, but I like to serve them with a simple Greek salad, roasted lemon potatoes, or a handful of crispy seasoned fries tucked right into the pita. A glass of chilled Assyrtiko or a cold beer makes it feel like a real summer meal.
- Greek salad with tomatoes, cucumber, olives, and feta.
- Crispy oven-baked lemon potatoes with oregano.
- Seasoned fries stuffed inside the wrap for extra indulgence.
Save This recipe always reminds me that some of the best meals are the ones you can eat with your hands, standing in the kitchen or sitting on the floor. I hope it brings you that same kind of easy, uncomplicated joy.
Recipe Help & FAQs
- → How long should the chicken marinate?
The chicken should marinate for at least 1 hour to absorb the flavors thoroughly.
- → Can I grill the chicken without skewers?
Yes, you can place the marinated chicken directly on the grill or use a grill pan for cooking.
- → What makes the tzatziki sauce creamy?
The creamy texture comes from Greek yogurt combined with grated cucumber and olive oil.
- → Are there alternatives to chicken for this dish?
Pork or lamb can be used as flavorful substitutes while retaining the dish’s character.
- → How can I keep the pita soft and warm?
Warm the pita bread on the grill for about 30 seconds per side just before assembling.