Greek Chicken Souvlaki Pita Wraps
Juicy grilled chicken, warm pita, and vibrant toppings—Mediterranean flavors in every bite!
🧄 Souvlaki Marinade Ingredients
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10 garlic cloves, peeled
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2 tbsp dried oregano
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1 tsp dried rosemary
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1 tsp sweet paprika
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1 tsp kosher salt
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1 tsp black pepper
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¼ cup Greek extra virgin olive oil
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¼ cup dry white wine
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Juice of 1 lemon
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2 bay leaves
🍗 For the Chicken
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2 ½ lbs. boneless, skinless chicken breast, cut into 1½-inch pieces
🌯 Pita Fixings
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Greek pita bread (warm, soft, and fluffy!)
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Tzatziki sauce (homemade or store-bought)
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Sliced tomato
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Sliced cucumber
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Sliced red onion
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Kalamata olives
🍽️ Optional Sides
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Classic Greek salad
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Roasted garlic hummus
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Mediterranean mezze platter
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Watermelon & cucumber salad
🔪 Instructions
1️⃣ Marinate the Chicken:
In a food processor, blend garlic, oregano, rosemary, paprika, salt, pepper, olive oil, wine, and lemon juice into a marinade.
Pour over chicken, add bay leaves, and mix until well coated. Cover and refrigerate for at least 2 hours or overnight for deeper flavor.
2️⃣ Prep for Grilling:
Soak wooden skewers in water for 30–45 minutes to prevent burning. While they soak, prep your tzatziki and chop the veggies.
3️⃣ Grill the Souvlaki:
Heat your grill (or griddle pan) over medium-high. Thread chicken pieces onto skewers.
Grill for about 5 minutes, turning occasionally, until charred and cooked through (165°F internal temp).
Brush lightly with leftover marinade while grilling, then discard any remaining marinade.
4️⃣ Assemble Your Pita Wraps:
Briefly grill pita bread for extra flavor.
Spread a generous layer of tzatziki, add grilled chicken pieces, and pile on tomatoes, cucumbers, onions, and olives.
💡 Tips & Notes
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Want a tangy twist? Add a splash of red wine vinegar to the marinade.
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Swap chicken for pork or lamb for a traditional twist.
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Going low-carb? Skip the pita and serve over a salad or in lettuce cups.
🔁 Storage & Reheating
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Fridge: Store cooked chicken separately in an airtight container for up to 4 days.
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Reheat: Gently warm on a skillet or microwave.
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Make-ahead tip: Marinade and freeze raw chicken in a zip-top bag for a future quick dinner!
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