Greek Chicken Wraps (Easy Chicken Pitas!)

Bright, tangy, and packed with fresh crunch, these Greek Chicken Wraps (Easy Chicken Pitas!) are the kind of meal that becomes a fast favorite for weeknights and weekend gatherings alike. Juicy, herb-spiced chicken is paired with a cool, citrusy yogurt sauce, crisp cucumber, sweet cherry tomatoes, and shredded lettuce, all tucked into warm pita bread. The flavors are simple but bold, and this recipe is easy to scale up if you’re feeding a crowd.

Why you’ll love these Greek Chicken Wraps (Easy Chicken Pitas!)

• Speedy prep: A straightforward marinade and quick cook time get dinner on the table fast.
• Fresh flavors: Lemon, Greek seasoning, and yogurt make a lively saucy pairing for the chicken.
• Customizable: Add olives, feta, or grilled veggies if you like, or keep it simple and light.
• Great for leftovers: Chicken wraps reheat well and are perfect for lunch the next day.

Ingredients

Use the list below exactly as written for best results. Quantities are provided to serve about 6-8 wraps depending on portion size.

• ▢2 pounds chicken breast (about 4-6 chicken breast depending on size)
• ▢3/4 cup olive oil
• ▢1 tablespoon Greek seasoning (Greek Freak is my favorite Greek seasoning)
• ▢1/2 teaspoon garlic powder
• ▢1 tablespoon lemon juice
• ▢1/2 teaspoon salt
• ▢1/4 teaspoon pepper
• ▢5.3 ounces Greek yogurt plain unsweetened, or about 2/3 cup
• ▢1 teaspoon lemon juice
• ▢1 teaspoon Greek seasoning
• ▢1/4 teaspoon garlic powder
• ▢1/8 teaspoon salt or just a small pinch
• ▢8 medium pita breads
• ▢1 medium cucumber diced, at least thinly sliced and quartered, but large cucumbers the slices may need to be cut into 6 pieces.
• ▢1 pint cherry tomatoes diced
• ▢1/2 medium red onion diced
• ▢6-8 cups lettuce shredded

Equipment

• Large bowl or resealable bag for marinating
• Small bowl for sauce
• Sheet pan or skillet for cooking chicken
• Sharp knife and cutting board
• Tongs or spatula
• Measuring spoons and cups

Prep ahead

You can marinate the chicken up to 8 hours in advance for more flavor, and chop the vegetables a few hours before serving to save active time. The sauce can be made and refrigerated up to 24 hours ahead and stirred before serving.

Step-by-step Directions

Follow these clear, ordered steps to make the best Greek Chicken Wraps (Easy Chicken Pitas!)

1. Make the chicken marinade: In a large bowl, whisk together 3/4 cup olive oil, 1 tablespoon Greek seasoning, 1/2 teaspoon garlic powder, 1 tablespoon lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper until combined.
2. Marinate the chicken: Add the 2 pounds chicken breast to the bowl and turn each breast in the marinade so it’s evenly coated. Cover and refrigerate for at least 20 minutes; for deeper flavor, marinate up to 8 hours.
3. Prepare the yogurt sauce: While the chicken marinates, stir together 5.3 ounces Greek yogurt (about 2/3 cup), 1 teaspoon lemon juice, 1 teaspoon Greek seasoning, 1/4 teaspoon garlic powder, and 1/8 teaspoon salt (or a small pinch) in a small bowl. Taste and adjust the seasoning if needed. Chill until ready to assemble.
4. Prep the vegetables: Dice 1 medium cucumber (or thinly slice and quarter; for large cucumbers further divide the slices into 6 pieces), dice 1 pint cherry tomatoes, and dice 1/2 medium red onion. Shred 6-8 cups of lettuce and set everything within reach for assembly.
5. Cook the chicken: Heat a sheet pan in the oven or warm a skillet over medium-high heat with a thin film of olive oil. Remove the chicken from the marinade, letting excess drip off, and place the breasts on the hot pan or skillet. Cook until the internal temperature reaches 165°F (about 6-8 minutes per side depending on thickness) and the outside is nicely browned. Transfer the cooked chicken to a cutting board and rest for 5 minutes.
6. Slice the chicken: After resting, thinly slice each chicken breast across the grain into strips that are easy to wrap.
7. Warm the pitas: Warm 8 medium pita breads briefly on a skillet, in the oven, or directly over a gas flame until pliable and lightly toasted. Keep them covered with a clean towel to stay soft.
8. Assemble the wraps: Lay a warmed pita flat. Spread about 1–2 tablespoons of the yogurt sauce down the center. Layer shredded lettuce, cucumber, cherry tomatoes, and red onion. Add sliced chicken on top, then spoon another light drizzle of the yogurt sauce over the chicken if you like extra creaminess.
9. Fold and serve: Fold the pita over the fillings like a wrap or loosely roll it up. Repeat with the remaining pitas and serve immediately so the pita stays soft and the vegetables remain crisp.

Troubleshooting and tips

• If your chicken is uneven in thickness, pound it lightly before marinating so it cooks evenly.
• Don’t over-marinate longer than 8 hours; the acid in the lemon juice can start to change the texture of the chicken.
• For smoky flavor, grill the chicken instead of pan-cooking it. Watch closely so it doesn’t dry out.
• If you want extra zip, add a drizzle of extra lemon juice, a handful of chopped fresh herbs (like parsley or dill), or a few sliced olives.
• To make these ahead for a picnic, keep the chicken, veggies, sauce, and pitas separated and assemble on-site so the bread doesn’t get soggy.

Serving suggestions

These chicken pitas are already a full meal, but you can round it out with a few sides:

• Simple rice pilaf or lemon-herb couscous
• Roasted potatoes or a Greek-style salad
• Hummus and warm pita chips for snacking

Storage

Store leftover sliced chicken in an airtight container in the refrigerator for up to 3 days. The yogurt sauce will keep up to 3 days as well; stir it before using. Assembled wraps are best eaten the same day—if you need to store wrapped pitas, wrap them tightly in parchment or foil and refrigerate for up to 24 hours, but expect the pita to soften.

Nutritional notes

This version keeps things balanced by using lean chicken breast and a small amount of olive oil in the marinade. The Greek yogurt sauce provides protein and tang without added sugar. To lower fat slightly, use a reduced-fat Greek yogurt if desired.

Final thoughts

Fresh, flavorful, and wonderfully adaptable, these Greek Chicken Wraps (Easy Chicken Pitas!) are a go-to recipe when you want something that feels special but takes minimal effort. The combination of lemony chicken, cool yogurt sauce, and crisp veggies keeps each bite interesting. Make them for a casual family dinner, a potluck, or for meal prep—the wraps are forgiving and delicious every time.

Printable recipe card

Ingredients

• 2 pounds chicken breast (about 4-6 chicken breast depending on size)
• 3/4 cup olive oil
• 1 tablespoon Greek seasoning (Greek Freak is my favorite Greek seasoning)
• 1/2 teaspoon garlic powder
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 5.3 ounces Greek yogurt plain unsweetened, or about 2/3 cup
• 1 teaspoon lemon juice
• 1 teaspoon Greek seasoning
• 1/4 teaspoon garlic powder
• 1/8 teaspoon salt or just a small pinch
• 8 medium pita breads
• 1 medium cucumber diced
• 1 pint cherry tomatoes diced
• 1/2 medium red onion diced
• 6-8 cups lettuce shredded

Directions (concise)

1. Whisk olive oil, Greek seasoning, garlic powder, lemon juice, salt, and pepper. Marinate chicken in mixture for 20 minutes to 8 hours.
2. Mix Greek yogurt, lemon juice, Greek seasoning, garlic powder, and salt for the sauce; chill.
3. Dice cucumber, tomatoes, and onion; shred lettuce.
4. Cook marinated chicken on a hot sheet pan or skillet until internal temperature reaches 165°F; rest 5 minutes and slice.
5. Warm pitas. Assemble: spread sauce, add lettuce and vegetables, top with sliced chicken and extra sauce, fold and serve.

Enjoy these Greek Chicken Wraps (Easy Chicken Pitas!) as a bright, satisfying meal any night of the week.