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Greek Grilled Chicken Wraps Recipe
Ash Tyrrell

Greek Grilled Chicken Wraps Recipe

I made these Greek Grilled Chicken Wraps on a busy evening when I wanted something fresh, filling, and quick. The combination of juicy grilled chicken, crunchy vegetables, and creamy garlic yogurt sauce tasted better than any restaurant wrap I’ve tried. I loved how the warm pita held all the Mediterranean flavors together perfectly.
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Total Time 35 minutes
Ingredients Method Notes

Ingredients
  

  • 1 pound boneless skinless chicken breasts sliced into strips – Thin strips cook faster and absorb marinade better.
  • 2 tablespoons olive oil – Helps keep the chicken juicy while grilling.
  • 3 garlic cloves minced – Fresh garlic gives the best bold flavor.
  • 1 teaspoon dried oregano – A classic Greek herb that adds earthy taste.
  • 1 teaspoon paprika – Gives mild smokiness and color.
  • ½ teaspoon ground cumin – Adds warmth and Mediterranean depth.
  • 1 tablespoon lemon juice – Fresh lemon tenderizes the chicken naturally.
  • ½ teaspoon salt – Enhances all the seasonings.
  • ¼ teaspoon black pepper – Adds a light spicy kick.
  • 1 cup Greek yogurt – Thick Greek yogurt creates a creamy rich sauce.
  • 2 garlic cloves finely grated – Grated garlic blends smoothly into the sauce.
  • 2 tablespoons lemon juice – Adds brightness and freshness.
  • 1 tablespoon olive oil – Gives the sauce a silky texture.
  • 1 tablespoon fresh dill or parsley chopped – Fresh herbs make the sauce vibrant.
  • Salt and pepper to taste – Adjust according to preference.
  • 4 large pita breads or flatbreads – Warm bread wraps easily without tearing.
  • 1 cup cherry tomatoes halved – Adds juicy freshness.
  • 1 cucumber diced – Gives crunch and cool flavor.
  • ¼ red onion thinly sliced – Adds a mild sharp bite.
  • 1 cup shredded lettuce – Keeps the wraps crisp and fresh.
  • ½ cup crumbled feta cheese – Use freshly crumbled feta for the best creamy texture.
  • Fresh parsley for garnish – Makes the wraps look bright and appetizing.

Method
 

  1. In a medium bowl, combine olive oil, garlic, oregano, paprika, cumin, lemon juice, salt, and black pepper. Mix everything well until the marinade becomes fragrant and smooth. Add the chicken strips and coat them thoroughly before letting them marinate for at least 20 minutes.
  2. While the chicken marinates, stir together Greek yogurt, grated garlic, lemon juice, olive oil, and fresh herbs in a small bowl. Mix until creamy and well combined. Place the sauce in the refrigerator so the flavors can develop while you prepare the rest of the recipe.
  3. Wash and slice the tomatoes, cucumber, onion, and lettuce into bite-sized pieces. Keeping the vegetables fresh and crisp makes the wraps taste lighter and more refreshing. I like to chill the vegetables slightly before assembling for extra crunch.
  4. Heat a grill pan or skillet over medium-high heat. Add the marinated chicken strips and cook for about 5 to 6 minutes, turning occasionally until golden brown and fully cooked. The edges should become slightly charred while the inside stays juicy.
  5. Place the pita bread on a dry skillet for about 20 seconds per side until soft and flexible. Warm bread folds much easier without cracking. You can also wrap the pita in foil and warm it in the oven for a few minutes.
  6. Spread a generous layer of garlic yogurt sauce over each warm pita. Add grilled chicken, lettuce, tomatoes, cucumber, onion, and feta cheese evenly across the center. Finish with fresh parsley and another drizzle of yogurt sauce for extra flavor.
  7. Fold the sides inward and roll the pita tightly into wraps. Slice each wrap diagonally for a beautiful presentation. Serve immediately while the chicken is warm and the vegetables remain crisp.

Notes

  • I always marinate the chicken longer when possible because it becomes extra juicy and flavorful.
  • I prefer using full-fat Greek yogurt since the sauce tastes creamier and richer.
  • I lightly char the pita bread for a subtle smoky flavor that tastes amazing.
  • I add the sauce just before serving to keep the wraps from becoming soggy.
  • I sometimes sprinkle extra oregano on top for stronger Greek flavor.
  • I found that freshly squeezed lemon juice tastes much brighter than bottled juice.
  • I let the grilled chicken rest for a few minutes before slicing to keep it juicy.