Greek Chicken Wraps have a tender wrap of pita surrounding chicken for a convenient to-go lunch. But not just any chicken! Greek Chicken Wraps has chicken marinated in rich tangy Greek yogurt with plenty of citrus and olive flavoring: it’s the kind of chicken that you’ll be savoring long after the last bite! These are perfect for preparing ahead of time so you always have lunch ready!


  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 3 cloves garlic, minced
  • 1/2 tablespoon dried oregano
  • 3/4 teaspoon salt, divided
  • freshly cracked pepper, to taste
  • 6 chicken thighs, boneless and skinless
  • 1/2 cup plain Greek-style yogurt
  • 1/2 teaspoon dried dill
  • 1 tablespoon lemon juice
  • 1/4 red onion, thinly sliced
  • 6 pieces flatbread, pita, or tortillas
  • 1 (10 ounce) container hummus
  • 1 pint grape tomatoes, sliced into halves
  • 1 cucumber, diced


Step 1 –In a gallon-sized zip-top bag or shallow dish, combine the olive oil, the lemon juice, the garlic, the oregano, 1/2 teaspoon of the salt, and the freshly cracked pepper.

Step 2 –Add the chicken thighs to the marinade, closing the top of the bag. Massage the ingredients to combine.

Step 3 –Let the chicken marinate for 30 minutes in the refrigerator.

Step 4 –While the chicken is marinating, in a small bowl combine the Greek yogurt, the dried dill, the lemon juice, and 1/4 teaspoon of the salt. Set the sauce aside.

Step 5 –Place the red onion in a bowl of ice water and let it soak for about 5-10 minutes. This helps to take the sharp edge off the flavor.

Also Read:  Caribbean Jerk Chicken

Step 6 –After the chicken has marinated, heat a skillet over medium heat.

Step 7 –Add the chicken thighs to the skillet until well browned and cooked through, about 5-7 minutes on each side. Cook the chicken in two batches to prevent overcrowding the skillet, which will prevent browning.

Step 8 –Transfer the cooked chicken to a cutting board to rest for 5 minutes before slicing.

Step 9 –Smear each of the flatbreads with 2 tablespoons of the hummus.

Step 10 –Pile sliced cooked chicken on the hummus-smeared flatbread.

Step 11 –Top with the tomatoes, the cucumbers, and the onion.

Step 12 –Add a few dollops of the dill yogurt sauce, wrap the flatbread around the filling, and serve!