Greek Pita Wraps with Chicken

These easy Greek Pita Wraps with Chicken have homemade tzatziki sauce and greek inspired spiced chicken to make a delicious and healthy meal everyone will love. You can use store-bought pita bread or even make your own!

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How to Make Greek Pita Wraps with Chicken

Marinate the Chicken

Mix all of the marinade ingredients (except chicken) in a mixing bowl. Add the chicken and ensure it is fully coated in marinade Cover the bowl with plastic wrap and marinate for at least an hour in the fridge.

Make the Tzatziki Sauce

If you are making your own tzatziki sauce, you will want to make it at the beginning. This way all of the flavors have time to blend together. If you make it at the beginning, by the time you are ready to eat it will be nice and cold and ready to go. You can also use store-bought tzatziki sauce if you don’t want to make your own. But I’m telling you, there is nothing better than fresh tzatziki sauce! Find the full recipe for it here: Garlicky Greek Yogurt and Cucumber Sauce (Tzatziki Sauce).

Cook The Chicken

Heat the skillet over med-high heat. Add the marinated chicken pieces and the marinade to the skillet and cook for 4-5 minutes on each side until fully cooked. Remove the chicken and slice it into strips. Add the chicken back into the skillet to get more of the marinade coated on the chicken pieces, just a minute or two.

Prepare Your Topping and Assemble the Pitas!

Take a pita bread and place it on a plate. Layer the sliced cucumber, tomato, cabbage/lettuce, and red onion slices first. Then add strips of chicken and top with Tzatziki sauce and feta cheese. Wrap in foil if desired to keep the gyro together while eating. Enjoy!

Use Store-Bought Pitas or Make Your Own!

There is something to be said for homemade bread, and homemade pita bread is no exception. It does take just over 3 hours from start to finish to make fresh pita bread, mostly because of the rise time, but I can confidently say it’s worth it! You only need 5 ingredients that you probably already have in your pantry: active dry yeast, water, flour, olive oil, and salt. That’s it! Check out my Quick Pita Bread Recipe for the full recipe.

Make Quick-Pickled Onions for a Topping

You can use whatever toppings you love or have on hand but I will tell you, pickled onion adds a little extra something that makes a big difference. You can make these ahead of time, and in my opinion, you should have these in your fridge at all times anyway. They are great on these pita wraps, tacos, salads, and more! Here’s what you need and how to make them.

Quick Pickled Onions

• 1/2 red onion, thinly sliced (use a mandoline if you have one)
• 1/4 cup apple cider vinegar
• 1/2 tablespoon sugar
• 3/4 teaspoons salt
• 1/2 cup water

Place the water, salt, sugar, and vinegar into a saucepan and heat over medium heat until the sugar and salt have dissolved. Remove from the heat and pour the mixture into a jar with the sliced onions. Cool at room temp for an hour and then place in the fridge for at least 2 hours before serving. 

Tips for Making Greek Pita Wraps with Chicken

• As you can see in my photos, I wrapped my pitas in foil. This is to keep them nice and tight while eating otherwise all of those goodies tend to fall all over the place.
• I decided to cook my chicken whole first, cut it into pieces, and place it back in the pan to ensure every side was coated with the chicken marinade before serving. You can also cut your chicken first and then cook it.
• A warm pita is much easier to fold than a cold pita.
• You can also cut your pita in half and use it as a pocket instead of a wrap!
• Don’t forget the feta cheese (which I did the first pita I assembled 🤷🏼‍♀️), it’s definitely a must-have topping.

Tools to Make Greek Chicken Wraps

More Dinner Recipes to Check Out

• Instant Pot Korean Burritos
• Baked Chile Rellenos
• Thai Red Curry Noodle Soup
• Gluten-Free Chicken Broccoli Quinoa Bake
• Easy French Onion Soup

Greek Pita Wraps with Chicken

Greek Pita Wraps with Chicken have homemade tzatziki sauce and greek inspired spiced chicken.

5 from 14 votes

Print Pin Rate

Prep Time: 20 minutes

Cook Time: 10 minutes

Chill Time: 1 hour

Total Time: 1 hour 30 minutes

Servings: 4 people

Calories: 331kcal

Author: EmilyFabulous

Equipment

• 2 medium mixing bowls
• small mixing bowl for cucumber
• cast iron pan or non-stick fry pan
• foil for wrapping (optional)

Ingredients

• 8 pitas (homemade or store-bought)

Chicken Marinade

• 3-4 medium boneless, skinless chicken breasts (about 1 lb)
• 3 tablespoon extra virgin olive oil
• 1 tablespoon lemon juice
• 1 tablespoon red wine vinegar
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon kosher salt
• 1/2 teaspoon pepper
• 2 cloves garlic, pressed or minced

Toppings

• 1 cup tzatziki sauce (homemade or store-bought)
• shredded cabbage/iceberg lettuce
• diced tomatoes
• sliced cucumber
• sliced red onion (or use quick-pickled, see notes)
• feta cheese

Instructions

Chicken Marinade

• Mix all of the marinade ingredients (except chicken) in a mixing bowl. Add the chicken and ensure it is fully coated in marinade Cover the bowl with plastic wrap and marinate for at least an hour in the fridge.
  

Cook Chicken and Assemble Gyros

• Heat the skillet over med-high heat. Add the marinated chicken pieces and the marinade to the skillet and cook for 4-5 minutes on each side until fully cooked. Remove the chicken and slice it into strips. Add the chicken back into the skillet to get more of the marinade coated on the chicken pieces, just a minute or two.
  
• Take a pita bread and place it on a plate. Layer the sliced cucumber, tomato, cabbage/lettuce, and red onion slices first. Then add strips of chicken and top with Tzatziki sauce and feta cheese. Wrap in foil if desired to keep the gyro together while eating. Enjoy!
  

Notes

• As you can see in my photos, I wrapped my pitas in foil. This is to keep them nice and tight while eating otherwise all of those goodies tend to fall all over the place.
• I decided to cook my chicken whole first, cut it into pieces, and place it back in the pan to ensure every side was coated with the chicken marinade before serving. You can also cut your chicken first and then cook it.
• A warm pita is much easier to fold than a cold pita.
• You can also cut your pita in half and use it as a pocket instead of a wrap!
• Don’t forget the feta cheese (which I did the first pita I assembled), it’s definitely a must-have topping.
• Nutrition facts for a pita with chicken and tzatziki sauce only.

HOT TO MAKE QUICK-PICKLED ONIONS

• 1/2 red onion, thinly sliced (use a mandoline if you have one)
• 1/4 cup apple cider vinegar
• 1/2 tablespoon sugar
• 3/4 teaspoons salt
• 1/2 cup water

Place the water, salt, sugar, and vinegar into a saucepan and heat over medium heat until the sugar and salt have dissolved. Remove from the heat and pour the mixture into a jar with the sliced onions. Cool at room temp for an hour and then place in the fridge for at least 2 hours before serving. 

 

Nutrition

Serving: 1pita with sauce | Calories: 331kcal | Carbohydrates: 34.5g | Protein: 22.2g | Fat: 11.2g | Saturated Fat: 2.7g | Cholesterol: 50mg | Sodium: 539mg | Potassium: 226mg | Fiber: 1.6g | Sugar: 1g | Calcium: 66mg | Iron: 2mg

Any nutrition calculations are only estimates using online calculators. Please verify using your own data.

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