Ingredients
Method
1. Prepare the Crust:
- Season the chicken strips with olive oil, oregano, garlic powder, salt, and pepper. Grill or pan-sear over medium-high heat for 6-8 minutes until cooked through and golden.
- In a bowl, mix Greek yogurt, grated cucumber, lemon juice, minced garlic, and dill to make the tzatziki sauce. Refrigerate until ready to use.
- Warm the pita breads in a skillet or oven for 1-2 minutes until soft.
- Assemble wraps by spreading tzatziki sauce on each pita, then layering with lettuce, tomato, red onion, cooked chicken, feta cheese, and olives.
- Fold the pita around the fillings and serve immediately.
Nutrition
Notes
Marinating time: I always let the chicken rest in the seasoning for at least 15 minutes, but if you have 30 minutes to spare, the flavor really sinks in and makes a big difference.
Tzatziki draining: Don't skip squeezing the grated cucumber in a clean kitchen towel to remove excess water.
I learned this the hard way when my sauce turned out watery and thin instead of thick and creamy.
Pita warming: Warm your pitas directly over a gas flame or in a dry skillet for about 30 seconds per side.
Cold pitas crack when you fold them, and nobody wants a wrap that falls apart on the first bite.
Chicken cooking: Use a meat thermometer if you have one.
I pull the chicken at 160°F and let it rest for 5 minutes before slicing.
This keeps it juicy instead of dry and tough.
Make ahead prep: You can chop all your vegetables and make the tzatziki sauce up to a day ahead.
Just store the sauce and veggies separately in the fridge, then cook the chicken fresh when you're ready to eat.
Storage tip: If you have leftover assembled wraps, wrap them tightly in foil and keep in the fridge for up to 2 days.
The pita will soften a bit, but reheating in a dry skillet crisps it back up nicely.
Serving variation: When I want a lighter option, I skip the pita and turn everything into a big Greek salad bowl with extra lettuce and a squeeze of lemon.