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Greek Chicken Wraps with Garlic Yogurt Sauce on a wooden serving board with fresh parsley and creamy garlic yogurt drizzle

Greek Chicken Wraps with Garlic Yogurt Sauce

Juicy marinated chicken, crisp vegetables, and creamy garlic yogurt sauce wrapped in warm pita bread. A fresh and satisfying Mediterranean dinner ready in about 50 minutes.
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Prep Time 40 minutes
Cook Time 12 minutes
Total Time 52 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken breasts thin-cut preferred for more even cooking
  • 2 tbsp olive oil for marinade
  • 2 tbsp fresh lemon juice for marinade, fresh preferred over bottled
  • 2 cloves garlic minced, for marinade
  • 1 tsp dried oregano
  • 1/2 tsp paprika
  • salt and black pepper to taste
  • 1 cup plain Greek yogurt full-fat recommended for creamier sauce
  • 1 tbsp fresh lemon juice for sauce
  • 2 cloves garlic finely minced or grated, for sauce
  • 1 tbsp olive oil for sauce
  • 4 pita breads or flatbreads warmed in dry skillet before serving
  • 1/2 cup cucumber diced
  • 1/2 cup cherry tomatoes halved
  • 1/4 cup red onion thinly sliced
  • fresh parsley chopped, for garnish

Equipment

  • Grill pan or nonstick skillet
  • Mixing bowls
  • Sharp knife and cutting board
  • Tongs

Method
 

  1. In a medium bowl, whisk together olive oil, lemon juice, minced garlic, oregano, paprika, salt, and pepper. Add chicken breasts and toss to coat. Cover and marinate for at least 30 minutes at room temperature, or overnight in the fridge for deeper flavor.
  2. While the chicken marinates, make the garlic yogurt sauce. Stir together Greek yogurt, lemon juice, grated garlic, olive oil, salt, and pepper in a small bowl until smooth. Taste and adjust seasoning. Set aside in the fridge.
  3. Heat a grill pan or nonstick skillet over medium-high heat. Remove chicken from marinade and pat lightly with a paper towel. Cook for 5 to 6 minutes per side until golden brown and cooked through to an internal temperature of 165 degrees F.
  4. Transfer chicken to a cutting board and let rest for 5 minutes. Slice into strips against the grain.
  5. Warm pita breads in a dry skillet over medium heat for about 30 seconds per side. Layer each pita with sliced chicken, cucumber, cherry tomatoes, and red onion. Drizzle generously with garlic yogurt sauce and top with fresh parsley. Fold and serve immediately.

Notes

For extra juicy chicken, use thighs instead of breasts and cook 6 to 7 minutes per side. Assemble wraps fresh just before serving to prevent sogginess. Store chicken and sauce separately in the fridge for up to 3 days. Make it vegetarian by swapping chicken for falafel, roasted chickpeas, or grilled halloumi. Prep time includes 30 minutes of marinating.