Greek Chicken Wrap

Ingredients

• 450 g (1 lb)chicken breasts or chicken tenderloins
• 30 ml (2 tablespoons)lemon juice
• zest of 1 lemonlemon zest
• 15 ml (1 tablespoon)frying oil
• 15 ml (1 tablespoon)oregano
• to tastesalt and pepper
• 1English cucumber
• 120 g (½ cup; 4 oz)Greek yoghurt
• 2 clovesgarlic
• 15 ml (1 tablespoon)lemon juice
• to tastesalt and pepper
• 30 ml (2 tablespoons)frying oil
• 1bell pepper
• 3 leavesiceberg lettuce
• 6 smalltortillas
• ½ smallred onion

Instructions

1. 1

   Marinate the chicken

   Cut the chicken into pieces of an even thickness, halving the breasts crosswise and, if needed, slicing the thicker pieces horizontally. Alternatively, gently flatten the thickest parts with a meat mallet. For tenderloins, remove the central tendon if you wish. Mix the lemon juice and zest, oregano and 15 ml (1 tablespoon) oil, then coat the chicken and season with salt and pepper. Leave to marinate for at least 20 minutes, or for a couple of hours or overnight.

2. 2

   Make the tzatziki

   Peel the cucumber and grate it using the large holes of a box grater. Lightly salt, stir and leave for 15 minutes, then squeeze out as much liquid as you can by hand. Stir in the yoghurt, pressed garlic and lemon juice. Season lightly with salt and pepper, then mix.

3. 3

   Cook the chicken

   Heat 30 ml (2 tablespoons) oil in a large frying pan or grill pan. Once hot, lift the chicken from its marinade and cook on both sides until golden and cooked through, about 2–3 minutes per side over high heat. Cooking time will vary with the heat and size of the pieces. Transfer to a plate, leave to rest for about 5 minutes, then cut into smaller pieces.

4. 4

   Assemble the wraps

   Set a tortilla on a plate and spread about 1 heaped tablespoon of tzatziki over it. Add a couple of pieces of chicken, strips of bell pepper, thinly sliced red onion and strips of iceberg lettuce, then roll it up. Repeat with the remaining ingredients.

5. 5

   Serve the wraps

   Serve immediately and enjoy.

What are Greek chicken wraps?

A wrap is a filling rolled inside a flatbread, and this version takes its cues from familiar Greek-inspired flavours: lemon, oregano, cucumber, garlic and yoghurt. It is a casual combination rather than a claim to a traditional Greek dish.

The contrast is what makes it work: warm, savoury chicken meets cool, tangy tzatziki and crunchy vegetables. Using small tortillas makes the filling easy to portion and roll.

Nutrition and macros by portion

The nutrition label shows one serving as written: 597 calories, 0g protein, 0g carbs, 0g fat.

The tortillas provide most of the carbohydrate, while the chicken and Greek yoghurt contribute protein; the frying oil is the main added-fat source. Pair a wrap with extra salad or vegetables for a more produce-forward plate.

Season the chicken well

Even pieces: Cut or flatten the chicken so the pieces are similar in thickness. That helps them cook at roughly the same pace and keeps thinner pieces from drying out while thicker ones finish.

Marinade: Lemon juice, zest and oregano bring the main flavour, while the oil helps coat the chicken. Give it at least 20 minutes to take on the seasoning; longer marinating is also allowed by the recipe.

Keep the tzatziki thick

Salted cucumber: Letting the grated cucumber stand for 15 minutes draws out liquid. Squeeze it thoroughly before mixing it with the yoghurt so the sauce stays creamy rather than watery.

Garlic and lemon: Press the garlic into the cucumber and yoghurt, then add the lemon juice. Season lightly at first, taste, and adjust the salt and pepper to your liking.

Watch the chicken as it cooks

Hot pan: Add the chicken once the pan is hot, and leave space around the pieces if possible. The method gives about 2–3 minutes per side over high heat, but thickness and pan heat affect the timing.

Resting: Transfer the cooked chicken to a plate and leave it for about 5 minutes before cutting. This also gives you time to prepare the vegetables and tortillas.

Build a balanced filling

Crunchy vegetables: Slice the bell pepper into strips, the onion thinly, and the lettuce into strips so each bite is easy to manage. Keep them ready before you start assembling.

Layering: Spread the tzatziki over the tortilla first, then add chicken and vegetables. Avoid piling the centre too high, which can make the wrap harder to roll.

Serve while fresh

These wraps are best assembled just before serving, while the chicken is warm and the lettuce and pepper are crisp. Serve them on their own or alongside a simple salad or extra sliced vegetables.

If you are preparing components ahead, keep the chicken, tzatziki and cut vegetables separate until mealtime. Assemble only as many wraps as you plan to eat.

Recipe notes & tips

• Cut the chicken into pieces of an even thickness so they cook more consistently.
• Squeeze the salted cucumber firmly before adding it to the yoghurt.
• Use a hot pan and avoid crowding it so the chicken can brown.
• Rest the chicken for about 5 minutes before cutting it into smaller pieces.
• Slice the onion thinly to make the wraps easier to roll and eat.
• Spread the tzatziki in a thin layer and keep the filling centred.

Variations

• Add fresh herbs: Stir chopped dill or mint into the tzatziki for an extra herbal note.
• Make it spicier: Add a pinch of chilli flakes to the chicken marinade.
• Swap the lettuce: Use baby spinach leaves for a softer green filling.
• Use wholemeal tortillas: Choose wholemeal wraps for a nuttier flavour.
• Add olives: Scatter sliced olives over the filling for a briny accent.

Common mistakes to avoid

• Uneven chicken pieces: They cook at different rates, so cut or flatten them to a similar thickness.
• Watery tzatziki: Grated cucumber releases liquid, so leave it salted for 15 minutes and squeeze it well.
• Crowded pan: The chicken may not brown evenly, so cook it in batches if needed.
• Skipping the rest: Cutting the chicken straight away makes it harder to handle, so leave it for about 5 minutes.
• Overfilling tortillas: A bulky centre is difficult to roll, so use moderate amounts and keep the filling centred.

How to store

Keep leftover chicken and tzatziki in separate airtight containers in the fridge and use within 3 days. Store the vegetables separately, and assemble the wraps just before eating; reheat the chicken in a pan or microwave until hot.

Frequently asked questions