Greek Wraps Recipe with Chicken, Tzatziki, and Feta

These Greek wraps are filled with oregano-lemon chicken, creamy cucumber tzatziki, crisp vegetables, and salty feta, all tucked into warm flatbread. They take inspiration from Greek souvlaki and pita flavors, while leaving room for the kinds of practical, flexible variations home cooks enjoy.

Ingredients

1¼ lb boneless, skinless chicken breasts (570 g), cut into strips about ½ inch (1.25 cm) thick
2 tbsp olive oil (30 ml)
2 tbsp fresh lemon juice (30 ml)
2 garlic cloves (about 6 g), finely grated or minced
1 tsp dried oregano (1 g)
½ tsp fine salt (3 g)
¼ tsp freshly ground black pepper (about 0.5 g)
¾ cup plain Greek yogurt (180 g), preferably thick and unsweetened
½ cup finely grated cucumber (about 75 g), squeezed dry
1 tbsp chopped fresh dill (about 2 g), or 1 tsp dried dill (1 g)
1 tsp lemon juice (5 ml), for the tzatziki
1 small garlic clove (about 3 g), finely grated, for the tzatziki
¼ tsp fine salt (1.5 g), for the tzatziki
4 large flatbreads or flour tortillas, about 10 inches (25 cm) wide, roughly 12 oz (340 g) total
2 cups shredded romaine lettuce (about 90 g)
1 cup diced tomato (about 180 g)
1 cup thinly sliced cucumber (about 130 g)
½ small red onion (about 60 g), thinly sliced
¾ cup crumbled feta (about 110 g)
¼ cup pitted Kalamata olives (about 35 g), halved, optional

Instructions

Mix the chicken seasoning. In a medium bowl, stir together the olive oil, 2 tablespoons lemon juice, two minced garlic cloves, oregano, ½ teaspoon salt, and black pepper. Add the chicken strips and turn them until coated. Set the bowl beside the stove while you make the sauce and prepare the vegetables; there is no need for a long marinade.
Make the tzatziki. Put the grated cucumber in a clean tea towel or a few layers of paper towel and squeeze firmly over the sink to remove excess liquid. Stir it into the Greek yogurt with the dill, 1 teaspoon lemon juice, the small grated garlic clove, and ¼ teaspoon salt. Taste and adjust the lemon or salt if needed. Keep the sauce cool while you cook the chicken.
Prepare the vegetables and toppings. Shred the romaine, dice the tomato, slice the cucumber and red onion, and crumble the feta if it is not already crumbled. Keep the wetter ingredients, especially tomato and cucumber, in a separate bowl until assembly. That makes it easier to portion the filling and helps prevent the flatbread from becoming soggy.
Cook the chicken. Heat a large skillet over medium-high heat. When hot, add the chicken in a single layer, working in batches if necessary so the strips brown instead of steam. Cook for about 4–6 minutes per side, turning as needed, until golden in spots and cooked through. Check the thickest strip with a food thermometer: the USDA FSIS safe minimum internal temperature for chicken is 165°F (74°C). Transfer the chicken to a clean plate and let it rest for 3 minutes.
Warm the flatbreads. While the chicken rests, wipe out the skillet if there are browned bits that might burn. Warm each flatbread in the dry skillet for about 20–30 seconds per side, just until soft and pliable. Alternatively, stack them, wrap in a clean slightly damp towel, and microwave for 20–30 seconds. Keep them covered so they stay warm and flexible.
Fill the wraps. Lay a warm flatbread on a board. Spread about 2 tablespoons of tzatziki down the center, leaving a border at the sides. Add a portion of lettuce, tomato, cucumber, red onion, chicken, feta, and olives if using. Avoid piling the ingredients too high; a moderate filling is easier to roll and less likely to split.
Fold and serve. Fold the left and right sides of the flatbread inward over the filling, then roll it up from the bottom, keeping the sides tucked in as you go. Place it seam-side down. Cut in half if you like, and serve promptly with the remaining tzatziki on the side.

Tips

Dry the cucumber well. Cucumber releases water as it sits, which can make yogurt sauce thin and watery. Grate it finely, squeeze it thoroughly, and stir it into the yogurt shortly before serving. If the sauce still loosens, drain off a little liquid or add a spoonful of extra yogurt.
Keep chicken pieces even. Strips of similar thickness finish cooking at about the same time. If one end of a breast is much thicker, slice it horizontally before cutting strips. Crowding the skillet traps steam, so use two batches rather than forcing all the chicken into a small pan.
Choose a useful flatbread. Soft Greek-style pita, lavash, or large flour tortillas all work. Traditional pita pockets are convenient but can tear when overfilled; tortillas and lavash roll more easily. If using small pita, serve the ingredients as stuffed pockets or as a bowl rather than trying to roll them.
Season in layers and assemble at the end. Feta and olives are salty, so taste the finished tzatziki before adding more salt. For the best texture, keep sauce and sliced vegetables separate from the flatbreads until just before eating.

Serving Suggestions

Serve a wrap whole for a filling lunch, or cut each one diagonally and arrange the halves on a platter for an easy shared meal. A simple side of lemon-dressed greens, sliced melon, or roasted vegetables makes the plate more substantial without competing with the fresh toppings. For a heartier Greek-inspired spread, add baked lemon potatoes or a small bowl of rice, and offer extra tzatziki for dipping.

If you are serving several people, set out the chicken, warm flatbreads, sauce, and toppings separately. This lets everyone build a wrap with the amount of onion, feta, or olives they prefer. Keep the chicken warm and the cold ingredients chilled until serving. For packed lunches, use a separate small container for tzatziki and add it just before eating; this keeps the bread from absorbing moisture for hours.

Variations

Make it vegetarian: Replace the chicken with 1 lb (450 g) drained chickpeas, patted dry and tossed with the same oil, lemon, garlic, oregano, salt, and pepper. Roast them at 425°F (220°C) for about 20–25 minutes, shaking the pan once, until browned and crisp at the edges. They will not have the same juicy texture as chicken, but they make a satisfying, seasoned filling. For a quicker option, use sliced grilled halloumi; it is salty, so reduce the added salt in its seasoning.

Use another protein: Thin strips of pork or lamb can take the place of chicken. For whole cuts of pork or lamb, cook to 145°F (63°C) and allow a 3-minute rest, checking with a food thermometer. Ground meat needs a different target: cook ground beef or lamb to 160°F (71°C). If using leftover cooked meat, reheat it to 165°F (74°C) before assembling.

Adjust the sauce: Fresh dill gives tzatziki a bright, herbal flavor; mint is another common, pleasant choice. If fresh herbs are unavailable, dried dill works in the amount listed, though its flavor is more concentrated and less fresh. For a dairy-free wrap, use a thick, unsweetened plant-based yogurt and check its flavor before seasoning. The sauce may be thinner or tangier, so add cucumber gradually and adjust the lemon to taste.

Change the vegetables or heat level: Add roasted red pepper, sliced radishes, or a handful of baby spinach. A few pepperoncini bring a sharp, vinegary bite; a pinch of red-pepper flakes adds heat without changing the basic filling. These are flexible home-style wraps rather than a fixed traditional formula, so choose additions that still leave enough room to roll the bread securely.

Storage and Reheating

For the best quality, store the components separately rather than keeping assembled wraps. Refrigerate the cooked chicken, tzatziki, and cut vegetables within 2 hours of preparation, using covered containers. The chicken keeps for 3–4 days in the refrigerator; the tzatziki is best within about 3 days, and cut tomatoes and cucumbers are usually at their best within 1–2 days. Keep flatbreads sealed at room temperature according to their package directions, or refrigerate them if the package calls for it.

Reheat chicken only in the portion you plan to eat. Warm it in a covered skillet over medium-low heat with a teaspoon of water, or microwave it in a covered microwave-safe dish, stirring once. Reheat leftovers to 165°F (74°C), checked with a food thermometer. Warm the flatbread separately, then add cold tzatziki and vegetables after the chicken is hot. Do not heat the yogurt sauce, as it can separate. Discard assembled wraps that have been left at room temperature for more than 2 hours, or more than 1 hour in temperatures above 90°F (32°C).

Cooked chicken can also be frozen in a sealed freezer-safe container for about 2–3 months for best quality; thaw it in the refrigerator before reheating. The fresh vegetables and yogurt sauce do not freeze well for wraps because their texture changes, so prepare those fresh. Avoid freezing fully assembled wraps if crisp vegetables and creamy sauce are important to the result.

Frequently Asked Questions

Can I make Greek wraps ahead of time?
Yes. Cook the chicken and prepare the tzatziki and vegetables up to a day ahead, storing each in a separate covered container in the refrigerator. Warm the chicken and flatbreads, then assemble shortly before serving. Once filled, the bread gradually softens from the sauce and vegetables, so assembled wraps are best eaten promptly.

Can I use chicken thighs instead of chicken breasts?
Yes. Boneless, skinless thighs are a flavorful substitute and are often more forgiving if they cook a little longer. Cut them into similarly sized strips and cook until the thickest piece reaches 165°F (74°C), the USDA FSIS safe minimum temperature for poultry. The exact time depends on the thickness of the pieces and the heat of the pan.

What can I use instead of Greek yogurt?
Thick plain yogurt is the closest substitute. Regular yogurt is thinner, so strain it through a fine sieve lined with cheesecloth for a few hours in the refrigerator, or use less cucumber and squeeze it very thoroughly. Sour cream can work in a pinch, but it makes a richer, less tangy sauce; loosen it with a little lemon juice if needed.

How do I keep the wrap from falling apart?
Use a warm, pliable flatbread, leave a clear border around the filling, and avoid adding too much sauce or too many wet toppings. Put lettuce down first as a light barrier, place the chicken and vegetables in a compact line, fold in both sides, and roll firmly without squeezing. If a flatbread cracks, warm it briefly again before filling.

Are these wraps gluten-free?
They can be made gluten-free with certified gluten-free flatbreads or tortillas. Check labels on the bread, yogurt, feta, and any packaged toppings, since ingredients and manufacturing practices vary. The chicken and tzatziki themselves can be prepared without gluten-containing ingredients, but use clean utensils and surfaces if avoiding cross-contact is important.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).