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chicken pita with tzatziki sauce and feta cheese

Greek Pita Wraps with Chicken

Greek Pita Wraps with Chicken have homemade tzatziki sauce and greek inspired spiced chicken.
5 from 14 votes
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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


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


  • 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 salt
  • 1/2 teaspoon pepper
  • 2 cloves garlic, pressed or minced


  • 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


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.
    chicken breasts in seasoning for gyros

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.
    chicken pieces in a pan for gyros
  • 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!
    open chicken gyro on homemade pita


  • 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.
  • 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. 


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.