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Greek Chicken Wraps with Garlic Yogurt Sauce Recipe
Ash Tyrrell

Greek Chicken Wraps with Garlic Yogurt Sauce Recipe

I recently made these Greek Chicken Wraps with Garlic Yogurt Sauce, and I have to say, they’re absolutely addictive! The chicken is tender and perfectly spiced, while the garlic yogurt sauce adds a creamy, tangy punch. Making them at home was easier than I expected, and the fresh veggies gave the wraps a satisfying crunch.
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Total Time 25 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken breasts
  • 2 tbsp olive oil
  • 2 garlic cloves minced
  • 1 tsp dried oregano
  • 1 tsp paprika
  • ½ tsp ground cumin
  • Salt & black pepper
  • 4 pita breads
  • 1 cup cherry tomatoes halved
  • 1 cucumber diced
  • ¼ red onion thinly sliced
  • ½ cup crumbled feta
  • Fresh parsley chopped
  • 1 cup Greek yogurt
  • 2 garlic cloves minced (for sauce)
  • 2 tbsp lemon juice
  • 1 tbsp olive oil for sauce
  • Salt & black pepper for sauce

Method
 

  1. I started by combining the chicken with olive oil, garlic, oregano, paprika, cumin, salt, and pepper. Letting it sit for 20 minutes really enhanced the flavor. The spices soak in nicely, making every bite tasty.
  2. I heated a skillet over medium-high and cooked the chicken strips for 5–6 minutes until golden brown. Make sure not to overcrowd the pan so they sear properly. The result is tender, juicy chicken with a nice caramelized exterior.
  3. While the chicken cooked, I whisked together Greek yogurt, minced garlic, lemon juice, olive oil, salt, and pepper until smooth. This sauce is creamy, tangy, and full of garlic goodness. You can adjust the lemon and garlic to taste.
  4. I heated the pita until soft and layered the chicken, cherry tomatoes, cucumber, red onion, and crumbled feta. This combination gives a perfect mix of textures. Drizzle the garlic yogurt sauce on top and sprinkle fresh parsley.
  5. Finally, I folded or rolled the wraps and served them immediately. The wraps are best enjoyed warm but can also be wrapped tightly for a picnic or lunchbox.

Notes

  • I always marinate the chicken for at least 20 minutes; it really makes the flavors pop.
  • Use fresh vegetables; frozen or pre-cut can get watery and reduce crunch.
  • Toast the pita slightly on the skillet for extra warmth and texture.
  • I like adding a tiny drizzle of olive oil over the veggies for richness.
  • For a tangier flavor, I squeeze a little extra lemon juice on the finished wrap.