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Chicken Tzatziki Wraps – Greek Yoghurt Gyros Recipe

Greek Chicken Wraps with fresh Mediterranean flavours. We make everything from scratch for these chicken tzatziki wraps, including the sauce, marinade and salad. Serve it all up as a “Make your own wrap” meal for a delicious dinner option for the family.

Recipe Overview

Skill Level:

SKILLED BEGINNER

Prep Time:

30 MINUTES

Prep-Ahead?

Yes!

Cook Time:

15 MINUTES

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A person is sprinkling cheese on a chicken wrap laid out on a plate. There are decorative items and ingredients surrounding the plate items and ingredients surrounding the plate.

What Makes This Recipe Great

A delicious meal where the kids can make their own wraps, great for sharing together as a family. There are lots of optional extras so you can customise your Greek wraps based on what everyone loves to eat.

Homemade tzatziki sauce is easy to make and tastes so much better than anything you can buy. You can have a restaurant-quality dinner that’s full of flavour with lots of garlic and fresh lemon.

The chicken can be marinated the day before or cooked and frozen, great for prepping ahead and saving some time when you need a quick meal.

Equipment Needed:

  • Sharp Knife and Chopping Board: To prepare the chicken, salad and herbs.
  • Large Bowl: You’ll need a large mixing bowl for mixing and marinating the chicken.
  • Medium Bowl: A medium mixing bowl will be needed for preparing and storing the salad.
  • Small Bowl: Use a small mixing bowl for making the tzatziki sauce.
  • Grater: Use a box grater with a fine grating option to prepare the cucumber and cheddar cheese.
  • Measuring Equipment: Digital measuring scales, cups and measuring spoons will help you to accurately weigh out the ingredients which will give you the best result.
  • Large Spoon or Spatula: Used for mixing the marinade and cooking the chicken.
  • Cling Film (Plastic Wrap): Used to cover the marinating chicken in the bowl for storage in the fridge.
  • Large Frying Pan or Large Non-Stick Skillet: Used for cooking the marinated chicken chunks.

Ingredients:

A labelled photo with all the ingredients needed to make Chicken tzatziki wraps.
  • Chicken Breasts: Four large chicken breasts are usually plenty to feed a hungry family, but you can decide if you need to scale this up or down.
  • Greek Yoghurt: Used both in the chicken marinade and in the tzatziki sauce. Where possible, try to stick to Authentic Greek yoghurt and not Greek-Style yoghurt. I use a full-fat yoghurt for the best results and rich flavour, but you can also use a light version.
  • Garlic: The fresh garlic flavour really stands out. However, you can also use roasted garlic for a slightly milder flavour.
  • White Wine Vinegar: Acts as an acid component (giving a slight tang) but also helps to tenderise the chicken in the marinade.
  • Lemon Juice and Lemon Zest: Gives a bright summery flavour that goes well with the garlic and herbs.
  • Extra Virgin Olive Oil: Adds richness to both the marinade and the tzatziki sauce.
  • Dried Oregano and Dried Coriander: This combination brings that Mediterranean flavour to the dish. You can also use fresh herbs of the same variety, just use a little more (dried herbs are more concentrated in flavour).
  • Sea Salt and Black Pepper: Used as a seasoning throughout the dish.
  • Cucumber: A key component in both the Greek tzatziki sauce and salad. Just be sure to scrape the middle part out with a spoon before grating it for the sauce. The middle part holds a lot of liquid. Don’t forget to squeeze the grated cucumber well before adding to the tzatziki too, otherwise the excess liquid will make the sauce too runny.
  • Mint: A little fresh mint compliments the sauce well, but you can leave it out if you’d prefer.
  • Cherry Tomatoes: Adds sweetness and juiciness to the salad. You can quarter the tomatoes whole or scrape out the seeds in the middle. This is personal preference.
  • Fresh Parsley (or Dried Parsley): Adds a fresh, herbaceous flavour to the salad.
  • Flatbreads or Wraps: You can choose to make your own, buy them readymade or use pita bread, the choice is yours.
  • Cheddar Cheese: A little sprinkling of cheese on top of the chicken works really well, but you can omit this if you prefer.
  • Sliced Jalapenos: Adds a spicy kick to the wraps for those who enjoy extra heat. These are another optional extra.

Substitutions and Additions:

Wondering if you can substitute or add an ingredient? Here, I will tell you if that’s possible.

Substitutions:

  • Chicken Breasts: You can choose to use boneless, skinless chicken thighs as an alternative.
  • Vinegar: You can use apple cider vinegar instead.
  • Tomatoes: You can use regular tomatoes or plum tomatoes if you wish.
  • Cheese: Try substituting with feta cheese for a different flavour.

Additions:

  • Red Onion: If you like onion in your Mediterranean salad, feel free to finely slice a small red onion and add it in.
  • Lettuce: You can add some shredded lettuce to your wraps.
  • Bell Peppers: A slice red bell pepper can work well as an addition too!
  • Olives: Add sliced Kalamata olives to the salad or the wraps for an added kick.
  • Fries: Make these just like Chicken gyros wraps and add in some potato fries too!

Smart Shortcuts:

In a rush and need to take some shortcuts with this recipe? Here’s some ideas:

Premade Tzatziki: Buy premade tzatziki sauce from the store. This eliminates the need to grate cucumber, mince garlic, and mix ingredients, saving you time and effort.

Rotisserie Chicken: Use rotisserie chicken instead of marinating and cooking the chicken yourself. Simply shred the rotisserie chicken and mix it with a bit of the marinade before frying to get a similar flavour.

Pre-Grated Cheese: Buy pre-grated cheddar cheese. This saves you from having to grate the cheese yourself.

A large bowl filled with Greek chicken and a spoon surrounded by the ingredients needed to make chicken wraps with Greek yoghurt and tzatziki.

Step-By-Step Guide – How To Make Chicken Tzatziki Wraps

  • Prepare the Chicken Marinade:
  • Mince the garlic and grate the lemon zest. Chop the chicken breasts into small chunks.
  • In a large bowl, combine Greek yoghurt, minced garlic, white wine vinegar, lemon juice, lemon zest, olive oil, dried oregano, dried coriander, black pepper, and sea salt.
  • Add the chopped chicken breast chunks to the marinade and mix until fully coated.
  • Cover the bowl with cling film and refrigerate for at least 2 hours, preferably overnight.
A wooden chopping board with dice chick in an A silver knife set on it.
A hand is using a wooden spoon to mix the chicken into the marinade inside a glass bowl.
A glass bowl filled with all the ingredients for the chicken marinade and a wooden spoon.
Two hands are holding the glass bowl filled with the marinated chicken covered in cling film.
  • Prepare the Tzatziki Sauce:
  • Slice the cucumber vertically, scrape out the seeds, and finely grate it. Squeeze out excess liquid and place the cucumber in a medium bowl.
  • Mince the garlic and add to the bowl with Greek yoghurt, lemon juice, olive oil, and mint.
  • Mix everything together thoroughly and season with sea salt and black pepper.
  • Cover the bowl and refrigerate until ready to use.
A hand is using a small spoon to scrape out the seeds of a vertically cut cucumber.
A white bowl filled with the tzatziki ingredients.
Two hands are squeezing the excess liquid from grated cucumber that is inside a mesh bag.
A hand is using a spoon to mix the tzatziki ingredients together in a white bowl.
  • Make the Salad:
  • Dice the cucumber and cherry tomatoes.
  • Finely chop the parsley.
  • In a medium bowl, combine diced cucumber, diced cherry tomatoes, and chopped parsley.
  • Season with sea salt and black pepper, toss gently to mix.
A hand is using a sharp knife to chop cherry tomatoes on a wooden board.
A hand is using a wooden spoon to mix salt and pepper into a Greek salad.
  • Cook the Chicken:
  • Heat a large frying pan over medium-high heat.
  • Add the marinated chicken chunks along with the marinade.
  • Cook, stirring occasionally, until the liquid evaporates and chicken is browned and cooked through, about 10-12 minutes.
A hand is using a spatula to start the chick in that is cooking inside of a frying pan.
A hand is using a spatula to start and finish chicken inside a frying pan. The chicken is cooked through and browned.
  • Assemble the Chicken Tzatziki Wraps:
  • Optionally warm the wraps or flatbreads.
  • Spread a generous amount of tzatziki sauce on each wrap.
  • Top with cooked chicken chunks.
  • Spoon tomato and cucumber salad over the chicken.
  • Sprinkle with grated cheddar cheese and add sliced jalapenos if desired.
  • Fold the wraps over and serve immediately.
A wrap is laid on a blue plate covered in tzatziki, with ingredients for the wrap surrounding it.
A wrap filled with the ingredients laid flat on a blue plate.

Prep-Ahead Time Saving Tips for Chicken Tzatziki Wraps

Planning ahead makes this recipe even faster! Here are some ways to streamline your prep:

TOTAL TIME SAVED:

20 MINUTES

Dice and Store (Save 5 minutes): Chop the chicken breasts into small chunks. Store in an airtight container in the fridge for up to 2 days or freeze in a freezer-safe bag for up to 3 months. Defrost in the fridge overnight before marinating. Don’t forget you can also marinate the chicken the day before too!

Tzatziki Ready (Save 10 minutes): Make the tzatziki sauce up to 2 days in advance. Store in an airtight container in the fridge. Stir before using.

Salad Simplified (Save 5-7 minutes): Dice the cucumber and cherry tomatoes, and finely chop the parsley. Store the diced cucumber and cherry tomatoes in separate airtight containers, and the chopped parsley in another container or resealable plastic bag. All can be stored in the fridge for up to 2 days. Combine and season when ready to serve.

A person is holding a bowl of tzatziki in the background of a Greek chicken wrap that is laid out flat on a plate.

Frequently Asked Question

Can I add more fresh veggies to the wraps?

Absolutely! Feel free to customise the wraps by adding shredded lettuce, thinly sliced red onion, bell peppers, avocados or any other vegetables you enjoy for extra flavour and crunch.

How do I prevent the wraps from getting soggy?

The best way is to serve the wraps immediately. I tend to serve this meal as a “make your own wrap” dinner. That way the wraps stay fresh and everyone can fill theirs the way they want.

Can I skip marinating the chicken if I’m short on time?

You will miss out on the flavour if you cook the chicken straight away, so I wouldn’t recommend skipping this step.


Mastering This Recipe – Expert Tips

  • Marinating is Important: For maximum flavour and juicy chicken, don’t skip the marinating time. The chicken will be tender and full of flavour, which you will miss out on if you skip this step.
  • Cook Chicken Until Browned: Cook the marinated chicken until it is nicely browned on all sides and cooked through. When you start to fry it, there will be a lot of liquid, cook it over a medium heat until this disappears.
  • Warm the Wraps: Heat the flatbreads or wraps slightly before assembling the wraps. Warm pitas taste much better. You can use the oven or a microwave to do so.

Storage

  • Storage: I don’t recommend storing assembled wraps as they will become soggy with time. Store the components separately. Everything can be kept in the fridge in airtight containers for up to 2 days.
  • Freezing: The salad, tzatziki and marinated chicken do not store well in the freezer. The cooked chicken can be frozen for up to 2 months, however you may find the texture changes slightly. Defrost the chicken in the fridge overnight before reheating. Wraps can also be frozen on their own and warmed before use.

Reheating: Reheat cooked chicken in a skillet over medium heat until hot throughout. Alternatively, microwave in short intervals, stirring in between.

A bowl filled with Greek yoghurt marinated chicken surrounded by ingredients to make chicken tzatziki wraps.

Chicken Tzatziki Wraps – Greek Yoghurt Gyros

5 from 2 votes
A delicious dinner full of Greek flavours. From fresh lemon, to oregano and lots of garlic. Served with a homemade creamy tzatziki sauce and fresh tomato and cucumber salad. Serve dinner with a Mediterranean twist that will please the whole family.
Print Recipe Pin Rate Save
Course: Main Course
Cuisine: Mediterranean
Prep Time: 30 minutes
Cook Time: 15 minutes
Marinating Time: 2 hours
Total Time: 2 hours 45 minutes
Servings: 4
Calories: 627kcal

Ingredients
  

For The Chicken Marinade

  • 4 Chicken Breasts
  • 200 g Greek Yoghurt
  • 4 cloves Garlic
  • 1 tbsp White Wine Vinegar
  • 3 tbsp Lemon Juice
  • 1 tbsp Lemon Zest
  • 1 tbsp Extra Virgin Olive Oil
  • 1 tbsp Dried Oregano
  • 0.5 tsp Dried Coriander
  • 1 tsp Black Pepper
  • 0.5 tsp Sea Salt

For The Tzatziki Sauce

  • 200 g Greek Yoghurt
  • 1 tbsp Lemon Juice
  • 1 cloves Garlic
  • 1 tbsp Extra Virgin Olive Oil
  • 1/2 Cucumber
  • 0.5 tsp Mint
  • Sea Salt and Black Pepper, to taste

For The Salad

  • 1/2 Cucumber
  • 250 g Cherry Tomatoes
  • 1 tbsp Fresh Parsley, or 0.5 tsp Dried Parsley
  • Sea Salt and Black Pepper, to taste

To Serve

  • Flatbreads or Wraps, amount depending on the size
  • 80 g Cheddar Cheese, finely grated
  • 80 g Sliced Jalapenos, optional

Instructions

Prepare the Chicken Marinade:

  • Prepare the ingredients for the marinade, mince the garlic, and finely grate the lemon zest. Chop the chicken breasts into small chunks with a sharp knife. Set aside.
  • In a large bowl, combine the Greek yoghurt, minced garlic, white wine vinegar, lemon juice, lemon zest, olive oil, dried oregano, dried coriander, black pepper, and sea salt.
  • Add the chopped chicken breast chunks to the marinade. Use a large spoon to mix until all the chicken pieces are fully coated.
  • Cover the bowl with cling film (plastic wrap) and place in the fridge for at least 2 hours, preferably overnight for best results.

Prepare the Tzatziki Sauce:

  • Slice the cucumber vertically and scrape out the seeds. Grate the cucumber finely and squeeze out the excess liquid. Place the drained cucumber into a medium bowl.
  • Mince the garlic and add to the bowl.
  • Add the Greek yoghurt, lemon juice, olive oil, and mint to the other ingredients in the bowl and mix everything together to combine.
  • Season with sea salt and black pepper to taste.
  • Cover the bowl and refrigerate until you're ready to use it.

Make the Salad:

  • Using a sharp knife, dice the cucumber and cherry tomatoes.
  • Finely chop the parsley.
  • In a medium bowl, combine the diced cucumber, diced cherry tomatoes, and chopped parsley.
  • Season with sea salt and black pepper to taste.
  • Toss gently to mix.

Cook the Chicken:

  • When the chicken has finished marinating, heat a large frying pan over medium-high heat.
  • Add the marinated chicken chunks to the pan, along with the marinade.
  • Cook, stirring occasionally, until the liquid evaporates and the chicken is slightly browned and cooked through, about 10-12 minutes.

Assemble the Chicken Tzatziki Wraps:

  • Warm the wraps or flatbreads (optional).
  • Spread a generous amount of tzatziki sauce on each wrap.
  • Add a portion of the cooked chicken chunks on top.
  • Spoon the tomato and cucumber salad over the chicken.
  • Sprinkle some cheddar cheese on top and add the sliced jalapenos (if using).
  • Fold the wraps over and serve immediately.

Recipe Notes

For ‘Prep Ahead Tips,’ ‘Smart Shortcuts,’ and ‘Mastering This Recipe’ guidance, visit the full recipe post!
  • Marinate chicken for at least 2 hours or overnight for the best results.
  • Grate and drain cucumber well for tzatziki sauce to avoid excess moisture in the sauce.
  • Layer the wraps with tzatziki sauce first, followed by chicken, salad, cheese, and optional jalapenos. 
  • You can use boneless chicken thighs as an alternative. 
  • Try adding feta cheese instead of cheddar. 
  • Add in some potato fries for a true chicken gyros wrap!
  • Flatbreads: You can use plain wraps, pita, naan bread or a whole wheat option. 
  • Store leftovers separately from each other: chicken keeps for 3-4 days, tzatziki for 2-3 days in the fridge.

Nutrition Estimate

Calories: 627kcal | Carbohydrates: 36g | Protein: 68g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 170mg | Sodium: 949mg | Potassium: 1226mg | Fiber: 3g | Sugar: 8g | Vitamin A: 952IU | Vitamin C: 51mg | Calcium: 355mg | Iron: 3mg

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