Grilled Chicken Souvlaki Wraps

A portable, flavor-packed meal featuring tender, marinated chicken, crisp vegetables, creamy tzatziki, and warm pita—perfect for weeknight dinners or casual entertaining. These wraps capture the essence of Greek street food in an easy-to-assemble handheld.

Why You’ll Love This Recipe

• Authentic Mediterranean flavors from a tangy marinade and fresh herbs.

• Make-ahead convenience: marinate the chicken and prepare tzatziki in advance.

• Customizable to suit dietary preferences or seasonal produce.

• Crowd-pleasing presentation with a build-your-own wrap buffet.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Souvlaki Marinade:

• ¾ cup balsamic vinaigrette salad dressing

• 3 tablespoons lemon juice

• 1 tablespoon dried oregano

• ½ teaspoon freshly ground black pepper

• 4 skinless, boneless chicken breast halves

Tzatziki Sauce:

• ½ cup seeded, shredded cucumber

• 1 teaspoon kosher salt

• 1 cup plain yogurt

• ¼ cup sour cream

• 1 tablespoon lemon juice

• ½ tablespoon rice vinegar

• 1 teaspoon olive oil

• 1 clove garlic, minced

• 1 tablespoon chopped fresh dill

• ½ teaspoon Greek seasoning

• kosher salt and freshly ground black pepper, to taste

Wrap Assembly:

• 4 large pita bread rounds

• 1 heart of romaine lettuce, cut into ¼-inch slices

• 1 red onion, thinly sliced

• 1 tomato, halved and sliced

• ½ cup kalamata olives

• ½ cup pepperoncini

• 1 cup crumbled feta cheese

directions

1. Marinate the Chicken
   Whisk together balsamic vinaigrette, lemon juice, oregano, and black pepper. Place chicken breasts in a resealable bag, pour in the marinade, seal, and refrigerate for at least 1 hour (up to 4 hours).

2. Prepare the Tzatziki Sauce
   Toss cucumber with kosher salt and let stand for 5 minutes. Squeeze out excess liquid, then combine with yogurt, sour cream, lemon juice, rice vinegar, olive oil, garlic, dill, and Greek seasoning. Season to taste and refrigerate until serving.

3. Grill the Chicken
   Preheat an outdoor grill to high heat. Remove chicken from marinade and discard excess. Grill breasts until juices run clear, about 8 minutes per side. Transfer to a cutting board and let rest for 10 minutes before slicing into thin strips.

4. Warm the Pita
   Place pita rounds on the grill for about 2 minutes, turning frequently to avoid charring. Remove and keep warm.

5. Assemble the Wraps
   Lay each pita flat and layer with lettuce, sliced chicken, onion, tomato, olives, pepperoncini, and crumbled feta. Drizzle with tzatziki sauce, fold or roll securely, and serve immediately.

Servings and timing

• Servings: 4

• Prep Time: 30 minutes

• Cook Time: 20 minutes

• Additional Time (marinating): 1 hour

• Total Time: 1 hour 50 minutes

Variations

• Protein Swap: Use lamb leg cubes or chicken thighs for richer flavor.

• Vegetarian Option: Replace chicken with grilled halloumi or portobello slices.

• Spice Level: Add crushed red pepper to the marinade for heat.

• Alternate Wrap: Substitute whole wheat tortillas or gluten-free wraps for pita.

• Herb Twist: Stir minced fresh mint into the tzatziki for a bright note.

storage/reheating

• Storage: Keep chicken, tzatziki, and vegetables in separate airtight containers in the refrigerator for up to 3 days. Store pita at room temperature in a sealed bag.

• Reheating: Warm sliced chicken in a 350 °F (175 °C) oven for 5–7 minutes, or microwave on medium power in 30-second intervals. Reheat pita briefly on a grill or in a toaster.

• Assembly: Assemble wraps just before serving to maintain crispness and texture.

FAQs

What cuts of chicken work best for souvlaki wraps?

Boneless, skinless chicken breasts are traditional for their lean profile and quick cooking. Chicken thighs offer extra juiciness and richer flavor.

Can I make the marinade ahead of time?

Yes. The marinade can be prepared up to 24 hours in advance and stored in the refrigerator. Combine with the chicken just before marinating.

How do I prevent pita from tearing when warming?

Warm pita over moderate heat and turn frequently. Avoid direct, prolonged contact with flames; using indirect heat helps maintain integrity.

Is it necessary to salt the cucumber for tzatziki?

Salting draws out excess moisture, preventing a watery sauce. If you skip salting, you may end up with a looser consistency.

Can I grill these wraps indoors?

Yes. Use a stovetop grill pan or an electric contact grill. Adjust cooking times as needed based on your heat source.

How long can leftover assembled wraps be stored?

Assembled wraps are best eaten immediately. For storage, wrap tightly in foil and refrigerate; consume within 12 hours to avoid sogginess.

What can I substitute for sour cream in the tzatziki?

Greek yogurt alone can suffice for tang and creaminess, or you can use crème fraîche for a milder flavor.

Are there dairy-free options for the tzatziki?

Use unsweetened coconut or almond yogurt instead of dairy yogurt and sour cream, and omit the feta garnish.

Can I freeze the marinated chicken?

Yes. Place marinated chicken in a freezer-safe bag and freeze for up to 1 month. Thaw overnight in the refrigerator before grilling.

How do I keep the wraps from getting soggy during serving?

Serve components buffet-style, allowing guests to assemble their own wraps. This ensures the pita remains warm and crisp until filled.

Conclusion

Grilled Chicken Souvlaki Wraps bring vibrant Mediterranean flavors to your table with minimal effort. Preparing components in advance—marinade, tzatziki, and grilled chicken—ensures a stress-free assembly that delights both family and guests. Whether served individually or buffet-style, these wraps promise a balanced combination of protein, fresh vegetables, and creamy sauce that satisfies any craving for authentic Greek street food.