Save I started making souvlaki after a trip to Athens left me craving those smoky, lemony chicken skewers I'd grab from corner stalls. Back home, I couldn't find anything close, so I experimented until my kitchen smelled like a Greek taverna. The first batch was good, but the second time I let the chicken marinate overnight, everything changed. Now it's my go-to whenever I want something that feels like a vacation on a plate.
I remember making these wraps for a summer cookout and watching everyone assemble their own at the table. Some piled on extra feta, others went heavy on the onions, and one friend even added pickled jalapeños. The whole thing turned into this interactive, messy, joyful experience that made the food taste even better. That's when I realized this recipe isn't just about eating, it's about sharing.
Ingredients
- Boneless, skinless chicken breast: I cut mine into even cubes so they cook at the same rate, learned that after a few burnt-and-raw disasters.
- Olive oil and lemon juice: This duo tenderizes the chicken and gives it that bright, tangy Greek flavor I crave.
- Garlic, oregano, cumin, and smoked paprika: The spice blend smells incredible and builds layers of warmth and earthiness.
- Greek yogurt: Thick, creamy, and tangy, it's the backbone of tzatziki and I never skimp on quality here.
- Cucumber: Grate it and squeeze out the water, or your tzatziki will turn into soup, trust me.
- Fresh dill: It adds a grassy, bright note that dried dill just can't replicate.
- Pita bread: Warming it on the grill makes it soft and pliable, perfect for wrapping without tearing.
- Red onion, tomato, and lettuce: These bring crunch, freshness, and color to every bite.
- Feta cheese: Optional, but the salty, creamy crumbles make everything feel more indulgent.
Instructions
- Marinate the Chicken:
- Whisk together olive oil, lemon juice, garlic, oregano, cumin, paprika, salt, and pepper in a bowl. Toss in the chicken cubes, cover, and let it sit in the fridge for at least an hour, longer if you can wait.
- Make the Tzatziki:
- Grate the cucumber, then squeeze it hard in a clean towel to remove as much liquid as possible. Mix it with Greek yogurt, garlic, olive oil, dill, lemon juice, salt, and pepper, then chill until you're ready to serve.
- Grill the Chicken:
- Thread the marinated chicken onto skewers and grill over medium-high heat for 10 to 12 minutes, turning occasionally. You'll know it's done when the edges are golden and the juices run clear.
- Warm the Pitas:
- Toss the pita breads on the grill for about 30 seconds per side. They should be warm, soft, and slightly charred in spots.
- Assemble the Wraps:
- Spread a generous layer of tzatziki on each pita, then pile on lettuce, tomato, red onion, grilled chicken, and feta if you're using it. Fold tightly and enjoy immediately while everything's still warm.
Save One evening, I made these wraps for my neighbor who'd just moved from Thessaloniki. She took one bite, closed her eyes, and said it reminded her of home. I didn't expect that, but it made me realize how powerful food memories are, even when you're just trying to recreate something you loved on vacation. That moment stuck with me more than any compliment ever could.
Ingredient Swaps and Variations
I've swapped chicken for pork tenderloin and lamb shoulder with great results, just adjust the grilling time based on the cut. If you're vegetarian, try marinating halloumi or thick slices of portobello mushrooms. You can also add sliced cucumbers, Kalamata olives, or a drizzle of extra-virgin olive oil to the wraps for even more texture and flavor.
Serving Suggestions
These wraps are perfect on their own, but I like to serve them with a simple Greek salad, roasted lemon potatoes, or a side of hummus and warm pita chips. A crisp white wine like Assyrtiko pairs beautifully, though a cold beer works just as well on a hot day. Leftovers (if there are any) make an incredible next-day lunch, just rewarm the chicken gently and assemble fresh.
Storage and Reheating
Store the grilled chicken, tzatziki, and fresh vegetables separately in airtight containers in the fridge for up to three days. Reheat the chicken in a skillet over medium heat or in the microwave, but assemble the wraps fresh to keep the pita and veggies from getting soggy. The tzatziki actually gets better after a day in the fridge as the flavors meld together.
- Keep tzatziki in a sealed container and stir before using.
- Warm pitas just before serving for the best texture.
- Don't assemble wraps ahead of time or they'll fall apart.
Save This recipe has become my answer to weeknight stress and weekend cravings alike. I hope it brings you as much joy as it's brought my table.
Recipe FAQ
- → How long should the chicken marinate?
Marinate the chicken for at least 1 hour to allow flavors to fully develop and tenderize the meat.
- → Can I prepare the sauce ahead of time?
Yes, tzatziki sauce can be made a few hours in advance and kept chilled to enhance the flavors.
- → What grilling method works best?
Use a grill or grill pan over medium-high heat to achieve nicely charred, evenly cooked chicken skewers.
- → Are there suitable alternatives to chicken?
Pork or lamb can be substituted for chicken to vary the flavor profile while keeping the same preparation style.
- → What sides pair well with these wraps?
These wraps go well with a side of crisp salad, olives, or a chilled Greek white wine like Assyrtiko.
- → Is it necessary to use pita bread?
Pita bread provides the classic wrap experience, but you may use other flatbreads if preferred.