These Chicken Tzatziki Wraps have takeout “chicken kebab” and “chicken gyros” vibes, but you can easily make them using simple ingredients in the comfort of your own home! Caramelised chicken and zingy, fresh tzatziki are stuffed into wraps with tomato, parsley and red onion. The chicken is first flavoured with a delicious oregano, lemon and garlic marinade, which is so good that I use it to marinate absolutely everything – especially when I want to add Mediterranean vibes to a dish. Making the homemade tzatziki is worth the extra step as it’s seriously the best tzatziki I’ve ever eaten!

Chicken Tzatziki Wrap
Delicious and easy to make chicken tzatziki wraps bursting with flavours of lemon, oregano and garlic.

You can use leftovers as a dip or to drizzle over quick salads – we love it with veggie sticks as a quick snack. Although you can use store-bought wraps, I’ve provided a super simple flatbread recipe, which I encourage you to try as this takes things to another level. When life feels busy and chaotic, I lean into this recipe, as it takes less than 20 minutes to get on the table, and it’s made in one pan – #washingupgoals. You can find this recipe in my cookbook, The Simple Dinner Edit, which is a collection of 80 easy, delicious dinner ideas and time-saving tips Click here to order.  

Low on time? Use these short-cuts:

Wash and slice your salad ingredients in advance and store them in an airtight container for up to 3 days so they are ready to go when you need them. You can also make this an even faster, easier recipe by using store-bought tzatziki, or even using store-bought tabbouleh instead of the parsley, tomato and onion.

Are there any variations I can try instead of tzatziki?

Try spreading some store-bought hummus over the wraps before you stuff them – you can still use the tzatziki if you like. You could also pair the chicken with any of the following ingredients: pesto and mayo; avocado, lettuce and mayo/aioli; avocado, lettuce and feta; leftover roast vegetables; leftover salad.

Can I cook the chicken on the barbecue grill?

Yes! Cook the marinated chicken thighs on the barbecue over medium–high heat for 8–10 minutes, turning once halfway through.

Watch how to make Lemon and Oregano Chicken Tzatziki Wrap

What are some other similar dishes I can make in under 30 minutes?

If you enjoyed Chicken Tzatziki Wraps, I think you’ll love:
Chicken Gyros
Juicy Homemade Beef Burgers
Southern Fried Chicken Burger
Greek Lamb Shoulder Tacos
Mediterranean Pizza

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Chicken Tzatziki Wrap

Chicken Tzatziki Wraps

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5 from 9 reviews

The perfect meal to prepare ahead of time and enjoy all week long. These Chicken Tzatziki Wraps with caramelised chicken and homemade tzatziki come together quickly, making them the perfect stress-free, easy weeknight dinner.

  • Total Time: 30 mins
  • Yield: 4-6 1x




  • 500 g (1 lb) chicken thigh fillets, trimmed
  • 1 tsp garlic, freshly minced
  • 3 tsp lemon juice
  • 1 tsp salt
  • 1 tsp regular paprika
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1 tbsp brown sugar
  • ½ tsp black pepper
  • 3 tbsp olive oil


  • 1 small cucumber, grated and excess juice squeezed out
  • 1 tbsp fresh dill, finely chopped
  • 1 tbsp fresh mint, finely chopped
  • 1 cup (250 ml) plain Greek yoghurt
  • 1 tbsp lemon juice
  • ½ tsp garlic, freshly minced
  • ½ tsp salt

To serve

  • 4 wraps – try this two-ingredient flatbread recipe
  • ¼ cup fresh parsley, roughly chopped
  • 2 tomatoes, sliced
  • ¼ red onion, sliced


  1. Combine the chicken ingredients in a large bowl and mix to combine using your hands or tongs so that the chicken is evenly coated in the marinade (see note 2).

  2. Combine the tzatziki ingredients in a separate bowl and set aside.

  3. Heat a large, heavy-based frying pan over medium–high heat and cook the chicken for 10–12 minutes or until cooked through and golden. Turn regularly during cooking and add 1/2 cup (125 ml) of water in the final 2 minutes of cooking, or sooner if needed (see note 3). Slice the chicken into strips and toss it through the juices in the pan, or leave it whole. 

  4. Serve the wraps topped with tzatziki, parsley, tomatoes, red onion and the cooked chicken.


Note 1 – My preference is to use chicken thigh as I feel it produces the best, juiciest results, but chicken breast can also be used. Cook the chicken for 8–10 minutes or until it is cooked through and golden.

Note 2 – If you have the time, you can marinate the chicken for up to 24 hours prior to cooking. This will intensify the depth of flavour.


Note 3 – The water will help to deglaze the pan and create a sticky, caramelised glaze on the chicken. If the chicken is starting to caramelise very quickly and stick to the base of the pan, you can add the water sooner.


Marinate the chicken up to 24 hours prior to cooking, or cook it and simply reheat it, ready for when you need it! The tzatziki can be prepared and refrigerated in an airtight container for up to 3 days.


Refrigerate leftover chicken for up to 3 days. Reheat until piping hot.

  • Author: Nicole
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Category: Appetisers , appetizers , mains , starters , entrees , side dishes , soups , stews , salads , sandwiches , burgers , pasta , rice , seafood , vegetarian , desserts , baking , drinks , snacks , breakfast , gluten-free , dairy-free , low-carb , grilling , barbequing , barbecuing , BBQ , holiday favourites , batch cooking , meal planning , budget-friendly , quick and easy , one pan , freezer friendly , chicken , beef , pork , lamb
  • Method: Barbequing-grilling , barbecuing , roasting , baking , frying , sauteing , boiling , simmering , steaming , slow cooking , grilling-broiling , braising , pan
  • Cuisine: Mexican , Italian , American , French , Asian , Greek , Thai , German , Indian , Middle Eastern , Mediterranean