Athens Street-Style Chicken Souvlaki Wrap Recipe
This authentic chicken souvlaki wrap recipe features lemon-oregano skewers, warm pita, thick tzatziki, and hand-cut fries for a true Greek street food experience.
If you are looking for an authentic chicken souvlaki wrap recipe that tastes exactly like the stalls in Monastiraki, you have to embrace the Greek philosophy of 'more is more.' We aren't just talking about grilled meat; we are talking about juicy lemon-oregano thighs tucked into oil-brushed bread with a handful of crispy fries right inside the wrap.
While many versions of a chicken gyro wrap rely on thin shavings of meat, this version uses the traditional souvlaki method—small, hand-cut cubes of chicken seared on skewers to maintain maximum moisture. When these skewers meet a warm greek souvlaki pita and a dollop of garlic-heavy tzatziki, the result is the ultimate Mediterranean comfort food.
The secret to this recipe lies in the marinade drippings. By brushing the pitas with the leftover oils and juices while they toast, you create a savory crust that prevents the bread from cracking when you roll it tightly around the fillings.
Ingredients
Chicken Souvlaki & Marinade
- 2 lbs (900g) boneless, skinless chicken thighs, cut into 1-inch cubes
- 1/4 cup extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 3 cloves garlic, minced
- 2 tablespoons dried Greek oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon cracked black pepper
Tzatziki Sauce
- 1 cup thick Greek yogurt (strained)
- 1/2 English cucumber, grated and squeezed dry
- 2 cloves garlic, finely grated
- 1 tablespoon extra virgin olive oil
- 1 teaspoon lemon juice
- 1 tablespoon fresh dill, chopped
The Wrap & Assembly
- 4 to 6 Greek-style pitas (no pocket)
- 2 cups hand-cut russet potato fries, fried until golden
- 1 medium red onion, thinly sliced
- 2 vine-ripened tomatoes, sliced
- Fresh parsley, chopped for garnish
Instructions
- 1
Whisk together the olive oil, lemon juice, garlic, oregano, salt, and pepper in a large bowl.
- 2
Add the cubed chicken thighs to the marinade, tossing to coat thoroughly, and let sit for at least 30 minutes (or up to 4 hours in the fridge).
- 3
Prepare the tzatziki by combining the yogurt, squeezed cucumber, garlic, oil, lemon juice, and dill; refrigerate until ready to serve.
- 4
Thread the marinated chicken onto wooden or metal skewers, packing the meat tightly to keep it juicy.
- 5
Grill the skewers over medium-high heat for 8–10 minutes, turning occasionally, until charred on the outside and cooked to 165°F (74°C) internally.
- 6
Set the cooked chicken aside to rest, and immediately place the pitas on the grill or a hot skillet.
- 7
Brush the pitas with the juices and oil remaining in the chicken resting plate, toasting for 30 seconds per side until soft and pliable.
- 8
Spread a generous tablespoon of tzatziki down the center of each warm pita.
- 9
Slide the chicken off the skewers and place onto the pita, followed by tomato slices, red onion, and a handful of hot fries.
- 10
Roll the pita tightly, wrapping the bottom half in parchment paper or foil to hold it together, and serve immediately.
Nutrition (per serving)
Estimates only — not medical or dietary advice.
- Calories
- 845 kcal
- Protein
- 52 g
- Carbs
- 64 g
- Fat
- 41 g
- Fiber
- 5 g
- Sugar
- 7 g
- Sodium
- 1180 mg
Tips
- → Do not skip squeezing the cucumber. Use a cheesecloth or clean kitchen towel to wring out every drop of water, otherwise your tzatziki will turn into a runny mess.
- → Chicken thighs are non-negotiable here. Breast meat dries out too quickly under the high heat required for a proper souvlaki char.
- → Authentic Greek wraps always include fries. If you don't want to deep fry, toss frozen steak fries in the air fryer until they are extra crunchy before tucking them in.
FAQ
Can I make this chicken souvlaki wrap recipe in the oven?
Yes. If you don't have a grill, place the skewers on a wire rack over a baking sheet and broil on high for 5-7 minutes per side until charred.
Why does my pita bread break when I try to wrap it?
Pita breaks when it is cold or dry. Warming it in a pan with a little oil or the marinade drippings makes it flexible enough to roll without cracking.
How do I get the chicken extra tender?
The acidity in the lemon juice tenderizes the meat, but don't marinate for more than 4-6 hours or the texture of the chicken can become mushy.
What is the difference between souvlaki and a gyro?
Souvlaki refers to meat grilled on small skewers (skewered meat), whereas a gyro consists of meat cooked on a large vertical rotisserie and sliced off in thin strips.
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