These Chicken Tzatziki Wraps have ‘chicken kebab’ and ‘chicken gyros’ vibes with minimal effort and maximum flavour! The marinade is made with a very simple mix of fresh garlic, dried oregano and lemon juice and it is so good that I use it to marinate absolutely everything. When life feels busy and chaotic, I lean into this recipe. The kids can load up with whatever salads they like (although I love the combination of tomato and parsley) and it takes less than 20 minutes to get on the table.

Chicken Tzatziki Wrap

A bonus is that once these delicious wrap ingredients are made, leftovers can be stored in the fridge ready for another day. The homemade Tzatziki is worth the extra step (seriously the best tzatziki I’ve ever eaten) and these two-ingredient flatbreads make it extra special. I think you will love this recipe as much as we do!

Low on time? Use these short-cuts

Life can get busy so when you’re short on time or energy, you can make this an even faster, easier recipe by using store-bought hummus or tzatziki and store-bought wraps. 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.

Can you make Chicken Tzatziki Wraps ahead of time?

Absolutely. 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. We love tzatziki with veggie sticks as a quick snack!

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Chicken Tzatziki Wraps

Chicken Tzatziki Wraps

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5 from 8 reviews

The perfect meal to prepare ahead of time and enjoy all week long. These Chicken Tzatziki wraps with homemade tzatziki come together quickly, making them the perfect quick and easy weeknight dinner. 

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


Units Scale


  • 500g chicken thigh fillets, trimmed
  • 1 tsp garlic, freshly minced
  • 1/4 cup 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
  • 1/2 tsp black pepper
  • 1/4 cup 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 plain Greek yoghurt
  • 1 tbsp lemon juice
  • 1/2 tsp garlic, freshly minced
  • 1/2 tsp salt

To serve

  • 4 wraps – try this two-ingredient flatbread recipe
  • 1/4 cup fresh parsley, roughly chopped
  • 2 tomatoes, sliced
  • 1/4 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.
  2. Combine the tzatziki ingredients and set aside.
  3. Heat a large, heavy-based skillet on 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 of water in the final 2 minutes of cooking or sooner if needed (see note 1). 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 – 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. 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: wraps, chicken wrap, chicken kebab
  • Method: deep pan, skillet
  • Cuisine: Greek