Greek Chicken Wrap delivers big flavor fast with juicy rotisserie chicken, crisp veggies, and a creamy tzatziki-style sauce all tucked in a warm pita.

Greek Chicken Wrap on a plate with pita folded around chicken salad, lettuce, and veggies.
chelsea

author’s note

Greek Chicken Wraps You’ll Crave Again Tomorrow!

There’s no shortage of chicken salad love around here—I’ve reimagined it in so many ways, like these Pesto Chicken Salad, Curry Chicken Salad, and Pineapple Chicken Salad.

A Greek-inspired version was bound to happen—and this one does not disappoint. The dressing’s got that creamy tzatziki vibe, the chicken salad’s loaded with Greek salad veggies, and it all gets stuffed into soft, warm pita bread. Then I pile on the feta and finish with a big squeeze of lemon—so good.

signature
Combine the dressing ingredients in one bowl and the salad ingredients in another, then mix everything together.

Ingredients

IngredientSwap or Tip
Rotisserie ChickenLeftover grilled or baked chicken works great too
Pita BreadWarm it before assembling so it stays soft and doesn’t tear
Persian or English CucumberAvoid regular cucumbers since they are watery
Sun Dried TomatoesRoasted red peppers work as a substitute
Fresh ParsleyFresh dill also works well, I love it in this dill pickle chicken salad
Greek YogurtUse full fat for the best texture
MayoUse a good quality mayo for the best flavor
LemonA microplane and juicer makes the dressing even quicker
Mash an avocado with salt, pepper, garlic powder, and lemon juice, then spread it on the pita and top with lettuce for these Greek chicken wraps.

How To Make This Greek Chicken Wrap

  1. Dressing: Combine all the ingredients in a bowl and mix together.
  2. Filling: In a bowl combine chicken, cucumber, onion, parsley, and sun dried tomatoes.
  3. Combine: Add dressing to the chicken mixture and stir until evenly coated.
  4. Warm Pita: Lightly char on the stovetop or microwave until soft and pliable.
  5. Assemble: Spread avocado on pita. Add lettuce, chicken mixture, tomatoes, and feta.
  6. 6. Serve: Finish with a squeeze of lemon, fold the pita, and enjoy.
Greek Chicken Salad on the pita bread, and another one with the pita topped with feta and tomatoes.

Greek Chicken Wrap Toppings

One of the best things about these wraps is how easy they are to customize.

Try adding:

• Kalamata olives
• Extra fresh dill or parsley
• Sliced red onion or pickled red onions
• Roasted red peppers
• Extra feta cheese
• A drizzle of extra tzatziki

Quick Tip

A ripe avocado adds immense creaminess to these Greek Chicken Wraps. To make sure an avocado is ripe, press gently around the stem and if it gives, the avocado is ripe. (The “give” should feel like pressing the tip of your nose.)

More Rotisserie Chicken Recipes:

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Greek Chicken Wrap

By Chelsea Lords
Greek Chicken Wraps are a breeze! Stuff warm pitas with rotisserie chicken, fresh veggies, and a tangy tzatziki-style dressing for a tasty, no-fuss meal.
Prep Time: 30 minutes
Total Time: 30 minutes
Servings: 4 pitas

Video

Equipment

Ingredients

Chicken Salad
  • 2 cups diced cooked chicken rotisserie chicken or leftover grilled chicken, see note 1
  • 1/2 cup diced Persian cucumber or English cucumber
  • 1/4 cup diced red onion
  • 3 tablespoons finely chopped flat-leaf parsley
  • 1/3 cup sun-dried tomatoes packed in oil with herbs
Dressing
  • 1/4 cup mayo I love Hellman’s/Best Foods
  • 2 tablespoons plain Greek yogurt I love Greek Gods
  • 1/2 cup grated Persian cucumber or English cucumber
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon honey
  • 1 teaspoon dried oregano
  • 1 large lemon
  • 1/2 teaspoon minced garlic
  • 1-1/2 teaspoons red wine vinegar
  • 1-1/2 teaspoons Dijon-style mustard
  • 1-1/2 tablespoons olive oil
Toppings/Assembly
  • 4 pitas
  • Mashed avocado optional, see note 2
  • Serving suggestions see note 3

Instructions 

  • Dressing: I like to prepare the dressing first so the flavors have a chance to blend. Grate a cucumber with the large holes of a grater. Line a small bowl with a few paper towels (or a clean kitchen towel) and place the grated cucumber on top. Squeeze out as much moisture as you can from the cucumber (this keeps the sauce from being watery). Once it’s drained, add to a medium bowl. Add in the remaining dressing ingredients. Zest and juice lemon to get 1/2 tsp zest and 1 tbsp lemon juice; add to bowl and stir to combine. Cover the bowl and place in the fridge until ready to eat.
  • Chicken Salad: Add all the chicken salad ingredients to a large bowl and mix gently but thoroughly. Using a spatula, add the dressing to the chicken salad. Stir gently to combine.
  • Pita: “Grill” the pita bread on the stovetop over an open flame (on medium heat) until slightly charred, about 10–15 seconds per side (flipping with tongs). Immediately fold in half and cover with a clean towel until ready to serve. Alternatively, warm (covered with a damp paper towel) in the microwave.
  • Optional Smashed Avocado Topping: If using avocado, either slice a ripe avocado and add to the pita bread or make this quick smashed avocado blend: Halve the avocado and use a spoon to scoop out all the flesh into a medium bowl. Mash the avocado with a fork. Once mashed, add in the lemon juice, salt, garlic powder, and pepper. Mash again to combine the ingredients. Spread over warmed/charred pita bread.
  • Add lettuce on top of the avocado (if using). Spoon 1/4 of the chicken salad mixture on top of the lettuce. Add a few thinly sliced cherry tomatoes and sprinkle about 1 tablespoon of feta cheese on top. If desired, drizzle a lemon over everything. Fold in half and enjoy immediately.
Final step! Please let us know how it was by leaving a review.

Recipe Notes

Note 1: Many grocery stores offer lemon-herb seasoned rotisserie chicken, which is my favorite to use in these wraps. For even quicker prep, get rotisserie chicken that has already been pulled from the bones and shredded. It’s usually available in the deli area of the store.
Note 2: Smashed avocado topping: 1 large ripe avocado, 1/8 teaspoon salt, pepper, and garlic powder, 1 teaspoon lemon juice.
Note 3: Serving suggestions: Lettuce, thinly sliced cherry tomatoes, feta cheese, and additional lemon wedges.
Nutrition Note: Nutritional information does not include the smashed avocado or other toppings.
Storage: Greek Chicken Wraps are best enjoyed fresh, but you can store leftover components separately in the fridge. Keep the chicken in an airtight container, reheat before serving, and store the veggies and sauce chilled.

Nutrition

Serving: 1serving | Calories: 618kcal | Carbohydrates: 54g | Protein: 43g | Fat: 28g | Saturated Fat: 5g | Cholesterol: 120mg | Sodium: 886mg | Potassium: 926mg | Fiber: 5g | Sugar: 14g | Vitamin A: 1151IU | Vitamin C: 39mg | Calcium: 117mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Meet Chelsea

Hello, and welcome to Chelsea’s Messy Apron! I’m Chelsea, the recipe developer, food photographer, and writer behind the site. I’m passionate about creating simple, reliable, and delicious recipes that anyone can make.

Thanks for stopping by—I hope you find something delicious to make!

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5 Comments

  1. Mary Tognazzini says:

    FILLERS FOR TACO BOWLS.

    Reply
  2. Katherine Carrigan says:

    Why would fat free yogurt not work?
    Thank you 😊

    Reply
    1. Chelsea Lords says:

      It will end up a bit bland and watery!

      Reply
  3. Darlene Nagy says:

    Looking forward to your luscious looking meals.

    Reply
    1. Chelsea Lords says:

      Thanks Darlene! 🙂

      Reply