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Homemade Greek Chicken Wraps (Easy Chicken Pitas!) dish photo
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Greek Chicken Wraps (Easy Chicken Pitas!)

Easy, flavorful Greek-style chicken wraps made with marinated grilled chicken, fresh veggies, and a simple yogurt sauce.
Prep Time20 minutes
Cook Time10 minutes
Total Time1 hour
Servings: 8 wraps

Ingredients

  • 2 pounds chicken breast about 4–6 breasts depending on size; sliced horizontally into two thinner cutlets
  • 3/4 cup olive oil
  • 1 tablespoon Greek seasoning for chicken marinade
  • 1/2 teaspoon garlic powder for chicken marinade
  • 1 tablespoon lemon juice for chicken marinade
  • 1/2 teaspoon salt for chicken marinade
  • 1/4 teaspoon black pepper
  • 5.3 ounces Greek yogurt plain unsweetened (about 2/3 cup) for sauce
  • 1 teaspoon lemon juice for yogurt sauce
  • 1 teaspoon Greek seasoning for yogurt sauce
  • 1/4 teaspoon garlic powder for yogurt sauce
  • 1/8 teaspoon salt or a small pinch, for yogurt sauce
  • 8 medium pita breads
  • 1 medium cucumber diced or thinly sliced and quartered (may cut slices further if large)
  • 1 pint cherry tomatoes diced
  • 1/2 medium red onion diced
  • 6-8 cups lettuce shredded

Instructions

  • Slice each chicken breast horizontally to make two even thin cutlets.
  • Place the sliced chicken in a large gallon zip-top bag and add 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. Seal and shake to coat evenly.
  • Refrigerate the chicken in the marinade for at least 30 minutes.
  • Remove chicken from the marinade and lightly oil the grill, grill pan, or large skillet. Heat to medium-high.
  • Grill the chicken 4–5 minutes per side, or until an instant-read thermometer registers 165°F (74°C). Let rest at least 5 minutes, then slice into pieces.
  • Meanwhile, make the yogurt sauce: in a small bowl combine 5.3 ounces (about 2/3 cup) Greek yogurt, 1 teaspoon lemon juice, 1 teaspoon Greek seasoning, 1/4 teaspoon garlic powder, and 1/8 teaspoon salt; mix until smooth and set aside.
  • Warm the pita breads in the microwave for 20–30 seconds or in a toaster oven for about 30 seconds until just warm.
  • Assemble each pita: add sliced chicken, shredded lettuce, diced cucumber, diced cherry tomatoes, diced red onion, and a drizzle of the yogurt sauce. Roll or fold to serve.
  • Optional: use a piece of parchment or foil to help keep each wrap together while eating.

Equipment

  • gallon zip-top bag
  • grill, grill pan, or large skillet
  • Meat Thermometer
  • Mixing Bowl
  • Knife
  • Cutting Board
  • microwave or toaster oven

Notes

  • Marinate chicken at least 30 minutes for best flavor.
  • Cook chicken to 165°F (74°C) for safety.
  • Use plain Greek yogurt to keep the sauce tangy and not sweet.
  • Warm pitas briefly to make them more pliable.