Juicy, seasoned Greek-style chicken tucked into warm flatbread with crisp vegetables, creamy feta, and a tangy garlic yogurt sauce. Perfect for a quick lunch or dinner!
Ingredients
For the Chicken
- 1½ lb (680 g) boneless, skinless chicken thighs or breasts
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 3 garlic cloves, minced
- 1 tsp dried oregano
- 1 tsp paprika
- ½ tsp ground cumin
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp dried thyme
For the Garlic Yogurt Sauce
- 1 cup (240 g) plain Greek yogurt
- 1 garlic clove, finely grated or minced
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 1 tbsp chopped fresh dill or parsley
- ¼ tsp salt
- 1–2 tbsp water, if needed to thin
For the Wraps
- 4 large flatbreads or pita breads
- 1 cucumber, diced
- 2 tomatoes, diced
- ½ small red onion, thinly sliced
- ½ cup (75 g) crumbled feta cheese
- Fresh parsley or dill
- Optional: shredded lettuce
- Optional: sliced olives
Instructions
1. Marinate the chicken
In a bowl, combine olive oil, lemon juice, garlic, oregano, paprika, cumin, salt, pepper, and thyme. Add the chicken and toss until well coated. Let it sit for 15–30 minutes.
2. Cook the chicken
Heat a large skillet or grill pan over medium-high heat. Cook the chicken for about 5–7 minutes per side, depending on thickness, until browned and cooked through. Chicken should reach 165°F (74°C) internally.
Let it rest for 5 minutes, then slice into thin strips.
3. Make the garlic yogurt sauce
Mix Greek yogurt, garlic, lemon juice, olive oil, dill or parsley, and salt. Add a little water until you reach a smooth, drizzleable consistency.
4. Warm the flatbreads
Warm each flatbread in a dry skillet for about 20–30 seconds per side.
5. Assemble
Spread a generous spoonful of garlic yogurt sauce over each flatbread. Add lettuce, cucumber, tomato, red onion, sliced chicken, and feta.
Sprinkle with fresh herbs and add olives if desired.
6. Wrap and serve
Fold the sides inward, roll tightly, and serve immediately with extra garlic yogurt sauce and lemon wedges.
Tips
- Chicken thighs stay especially juicy, while breasts are leaner.
- For extra flavor, marinate the chicken for a few hours in the refrigerator.
- Don’t overfill the flatbread—it will be easier to roll.
- Add a little crumbled feta right before rolling for a delicious salty finish.
Storage
Store cooked chicken, sauce, and vegetables separately in the refrigerator for up to 3–4 days. Assemble the wraps just before eating for the best texture.
Quick Q&A
Can I use pita instead of flatbread?
Yes! Pita works perfectly.
Can I make these ahead?
Yes. Prepare the chicken, sauce, and vegetables ahead of time and assemble when ready to eat.
What can I serve with Greek chicken wraps?
Greek salad, roasted potatoes, cucumber salad, or a simple side of fruit are great options.
Can I use leftover chicken?
Absolutely. Reheat it gently before adding it to the wrap.