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Two Greek chicken pita wraps with lettuce, tomato, red onion and tzatziki in a white bowl on a blue background.
Lunch · Mediterranean

Greek Chicken Pita Wraps

A store-bought rotisserie chicken does the slow part, so lunch is mostly assembly. Squeezing the grated cucumber dry keeps the tzatziki thick enough to cling to the chicken instead of soaking the pita. The only heat involved is warming the bread.

Quick facts

15 min(13 prep, 1 cook)

2 servings

Contains: Milk, Wheat

Step 0

Get it all out

Tick things off as they hit the counter.

  • 2 cups rotisserie chicken meat, from about half a chicken
  • 1 tbsp olive oil
  • 1 tsp dried oregano
  • 1 lemon, halved
  • 4 plain pita breads, pocketless, 7 to 8 inches across
  • 1 cup chopped romaine lettuce, from a bag
  • 1 Roma tomato, diced
  • ¼ cup red onion, thinly sliced
  • ¼ cup crumbled feta cheeseoptional
  • salt, to taste
  • black pepper, to taste

For the tzatziki

  • ½ English cucumber
  • ¾ cup plain Greek yogurt, whole-milk
  • 1 clove garlic, finely grated
  • 1 tsp dried dill
Then

Let 'em cook

Tap Done as you go. Each step lists what goes in.

  1. 1

    Peel the skin off about half the rotisserie chicken and throw it away. Pull the meat off the bones and tear it into bite-size shreds with two forks or your fingers until you have 2 cups.

    • 2 cups rotisserie chicken meat
  2. 2

    Grate the half cucumber on the large holes of a box grater. Pick up the grated cucumber in your hand and squeeze it hard over the sink until it stops dripping.

    • ½ English cucumber
  3. 3

    In a small bowl, stir together the yogurt, squeezed cucumber, garlic, dill, the juice of one lemon half (about 1 tbsp) and a pinch of salt until smooth and evenly flecked with green. Taste and add more salt if it needs it.

    • ¾ cup plain Greek yogurt
    • ½ English cucumber
    • 1 clove garlic
    • 1 tsp dried dill
    • 1 lemon
    • salt
  4. 4

    In a medium bowl, toss the chicken with the olive oil, oregano, the juice of the other lemon half, a pinch of salt and a few grinds of pepper until every piece is coated.

    • 2 cups rotisserie chicken meat
    • 1 tbsp olive oil
    • 1 tsp dried oregano
    • 1 lemon
    • salt
    • black pepper
  5. 5

    Stack the pitas, wrap the stack in a damp paper towel and microwave on high until soft, warm and bendy all the way through, 30 to 45 seconds. Keep them wrapped until you fill them.

    • 4 plain pita breads
  6. 6

    Spread about 2 tbsp of the tzatziki down the middle of each pita. Top with the chicken, lettuce, tomato, red onion and the feta, if using. Fold the bottom up and the sides in, then wrap the lower half in foil or parchment so it holds together. Serve with the rest of the tzatziki on the side, and put any leftover chicken and tzatziki in the fridge within 2 hours.

    • 4 plain pita breads
    • 2 cups rotisserie chicken meat
    • 1 cup chopped romaine lettuce
    • 1 Roma tomato
    • ¼ cup red onion
    • ¼ cup crumbled feta cheese