This delicious flatbread is inspired by the dish in your photo: juicy, char-grilled chicken strips layered over golden flatbread with creamy garlic-dill yogurt sauce, crisp cucumber, ripe tomatoes, tangy red onion, crumbled feta cheese, and fresh dill.
The recipe below is designed to recreate the look and flavor of the pictured dish at home, with a complete ingredient list, step-by-step instructions, nutrition information, nut-allergy guidance, and frequently asked questions.
Prep time
25 minutes
Cook time
20 minutes
Servings
4 flatbreads
1. Ingredients
Adjust the recipe
Servings
2
4
8
A. Chicken and marinade
The main protein and Greek-inspired seasoning.
Boneless, skinless chicken breast or thighs
600 g
Olive oil
2 tbsp
Lemon juice
2 tbsp
Garlic, minced
3 cloves
Dried oregano
2 tsp
Ground paprika
1 tsp
Ground cumin
0.5 tsp
Salt
0.75 tsp, or to taste
Black pepper
0.5 tsp
B. Flatbread base
Greek pita, naan, or homemade flatbread
4 medium pieces
Olive oil for brushing
1 tbsp
Dried oregano
0.5 tsp
C. Creamy garlic-dill tzatziki
Thick Greek yogurt
250 g
Cucumber, grated and squeezed dry
100 g
Garlic, finely minced
1 clove
Lemon juice
1 tbsp
Extra-virgin olive oil
1 tbsp
Fresh dill, chopped
1 tbsp
Salt and black pepper
To taste
D. Fresh toppings
Tomatoes, sliced
2 medium
Cucumber, sliced
1 small
Red onion, thinly sliced
0.5 medium
Feta cheese, crumbled
100 g
Fresh dill
2 tbsp
Extra lemon wedges
Optional
Chili flakes
Optional
2. Step-by-step cooking instructions
All Purpose Greek Marinade | Olive & Mango
Step 1 — Marinate the chicken
5 minutes prep + 20–30 minutes marinating
Slice the chicken into long, even strips.
Mix olive oil, lemon juice, minced garlic, oregano, paprika, cumin, salt, and black pepper.
Add the chicken and coat thoroughly.
Cover and refrigerate for 20–30 minutes. For stronger flavor, marinate for up to 8 hours.
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Step 2 — Grill the chicken
8–12 minutes
Heat a grill pan or heavy skillet over medium-high heat.
Lightly oil the pan and place the chicken in a single layer.
Cook for approximately 3–5 minutes per side, depending on thickness.
Turn until golden brown with attractive char marks.
Check that the thickest part reaches 165°F (74°C) using a food thermometer.
Rest for 5 minutes, then slice into bite-sized strips if needed.
Tip: Avoid overcrowding the pan, which can cause the chicken to steam instead of brown.
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Step 3 — Make the creamy tzatziki
5–10 minutes
Grate the cucumber.
Squeeze out as much water as possible using a clean kitchen towel.
Combine the Greek yogurt, cucumber, garlic, lemon juice, olive oil, chopped dill, salt, and pepper.
Stir until smooth and creamy.
Refrigerate for 10–15 minutes if time permits.
Secret to a thick sauce: Drain the cucumber thoroughly and use thick Greek yogurt. This prevents the flatbread from becoming soggy.
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Step 4 — Prepare the flatbread
2–4 minutes
Brush each flatbread lightly with olive oil.
Sprinkle with dried oregano.
Warm in a dry skillet for 1–2 minutes per side, or in a preheated oven at 180°C (350°F) for a few minutes.
For a crispier base, bake briefly until the edges turn golden.
You can use Greek pita, naan, or homemade flatbread. Naan is thicker and softer, while pita gives a more traditional gyro-style result.
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Step 5 — Prepare the toppings
5 minutes
Slice the tomatoes into rounds.
Cut the cucumber into thin slices.
Thinly slice the red onion into rings.
Crumble the feta cheese.
Chop fresh dill for garnish.
Pat excess moisture from the cucumber and tomatoes if they are particularly juicy.
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Step 6 — Assemble like the photo
3–5 minutes
Place the warm flatbread on a serving board.
Spread a generous layer of tzatziki over the surface.
Arrange the grilled chicken strips across one side and the middle.
Layer cucumber slices, tomato rounds, and red onion rings over the top.
Scatter crumbled feta generously over the chicken and vegetables.
Add fresh dill and a light sprinkle of black pepper.
Finish with a squeeze of lemon and a small drizzle of olive oil.
Serve immediately while the bread is warm, the chicken is juicy, and the vegetables remain fresh.
3. Nutrition information
The following is an estimated nutritional breakdown per serving, assuming the recipe makes four generously topped flatbreads. Exact values depend on the bread size, chicken cut, yogurt, feta, and amount of sauce used.
Estimated per 1 flatbread
Calories
600–750
kcal
Protein
40–50 g
Carbohydrates
45–65 g
Fat
20–30 g
Fiber
3–6 g
Sugars
5–10 g
These are approximate recipe-planning estimates, not laboratory-tested values. Commercial flatbreads and generous portions of feta or sauce can increase calories and sodium.
How to make it lighter or higher in protein
Lower calorie: Use a smaller whole-wheat pita, reduced-fat feta, nonfat Greek yogurt, and less olive oil.
Higher protein: Increase the chicken portion and use strained, high-protein Greek yogurt.
Higher fiber: Choose whole-wheat flatbread and add a little lettuce or spinach.
Lower sodium: Reduce the added salt and use less feta, since cheese can contribute a substantial amount of sodium.
More vegetables: Add shredded lettuce, bell peppers, or extra cucumber.
4. Nut information and allergy guide
If by “nut info” you mean nuts and allergens, this recipe is naturally free of added nuts when prepared with the ingredients listed above.
Peanuts and tree nuts
No peanuts, almonds, cashews, walnuts, pistachios, hazelnuts, or other nuts are required in the recipe.
Contains milk/dairy
Greek yogurt and feta cheese contain milk. Use suitable dairy-free alternatives if necessary.
May contain wheat or gluten
Standard pita and naan usually contain wheat. Use a certified gluten-free flatbread if required.
Other considerations
Check packaged bread, seasonings, yogurt, and feta for allergen statements and cross-contact warnings. Olive oil is used in this recipe, not nut oil.
Important: “No nuts added” does not guarantee that a product is safe for someone with a severe nut allergy. Check the labels of all packaged ingredients and use uncontaminated equipment.
5. Frequently asked questions (Q&A)
Can I make this recipe without an oven?
Yes. Cook the chicken in a grill pan or skillet and warm the flatbread in the same pan. The entire recipe can be made on the stovetop.
Can I use chicken thighs instead of chicken breast?
Can I prepare it ahead of time?
How do I stop the flatbread from becoming soggy?
What can I use instead of feta cheese?
Can I make it vegetarian?
Is this recipe suitable for weight loss?
How should I store leftovers?
Can I freeze the flatbread?
Can I make it spicy?
6. Chef’s tips for the best result
For authentic flavor: Use oregano, lemon, garlic, olive oil, and fresh dill generously.
For juicy chicken: Do not overcook it, and allow it to rest before slicing.
For a restaurant-style appearance: Keep the chicken strips long, overlap the tomato slices, and arrange the red onion in visible rings.
For a creamy finish: Use thick Greek yogurt and add the sauce both underneath and lightly over the toppings.
For a beautiful presentation: Finish with bright green dill, white feta, red tomato, purple onion, and green cucumber.