If you love Mediterranean flavors but crave a unique twist, Greek Chicken Souvlaki Wraps with Cranberry Tzatziki will absolutely steal the show at your next meal. Juicy strips of oregano-infused chicken are folded into pillowy pita and topped with a surprising cranberry-studded tzatziki—melding the familiar with the unexpected. This fresh, colorful dish is bright, satisfying, and quick enough for any busy weeknight. Whether you’re a longtime fan of Greek street food or just looking for a fun new way to wrap up dinner, these wraps have everything: big flavor, incredible texture, and a vibrant burst of color.
Ingredients You’ll Need
Every piece of this recipe plays an essential role. Each ingredient, from spices to produce, adds its own special touch to the taste or boosts the dish’s color and crunch. There’s nothing fussy here—just wholesome, vibrant components working deliciously together.
- Chicken breasts: Juicy, lean, and perfect for soaking up all those savory Greek spices.
- Olive oil: Helps tenderize the chicken and infuse all the flavors right into every bite.
- Dried oregano: Delivers that unmistakable Mediterranean aroma that defines souvlaki.
- Garlic powder: Adds a mellow, savory punch that’s evenly distributed throughout your marinade.
- Salt and black pepper: The essential seasonings to let every bright note shine through.
- Pita wraps: Soft pockets ready to hold your juicy fillings; go whole wheat for a nuttier touch or classic for nostalgia.
- Shredded lettuce: Adds crunch and a dose of freshness you’ll crave in every bite.
- Diced tomatoes: For juicy pops of sweetness and a beautiful touch of color.
- Thinly sliced red onion: Sharp, vibrant, and essential for that classic Greek salad snap.
- Greek yogurt: The creamy backbone of your tzatziki—choose full-fat for maximum richness.
- Dried cranberries: The secret ingredient that brings sweet-tart bursts to your cool tzatziki.
- Lemon juice: Brightens up the sauce and balances out the flavors beautifully.
- Garlic (for tzatziki): Just a touch minced fresh to bump up the savoriness in the sauce.
- Salt and black pepper (for tzatziki): Key finishing touch to bring the cranberry tzatziki together.
How to Make Greek Chicken Souvlaki Wraps with Cranberry Tzatziki
Step 1: Marinate the Chicken
Start by tossing your chicken breast strips in a good glug of olive oil, along with the oregano, garlic powder, salt, and pepper. This quick marinade—just 10–15 minutes—packs the chicken with flavor, ensuring every bite is juicy and full of that classic Greek souvlaki essence. While the chicken is soaking up all those Mediterranean spices, you’ll have the perfect window to prep the rest of your fillings.
Step 2: Sear the Chicken
Heat a skillet over medium-high (cast iron works wonders here), and lay your marinated chicken strips across the hot pan. Let them sizzle about 4–5 minutes on each side until golden and cooked through. The quick sear means you get a delicious crust while the inside stays tender and moist, resulting in irresistible souvlaki that’s ready for wrapping.
Step 3: Make the Cranberry Tzatziki
Grab a small bowl and combine Greek yogurt, finely chopped dried cranberries, lemon juice, fresh minced garlic, and a sprinkle of salt and pepper. Mix well! The cranberries bring a hint of tartness that pairs uniquely with the creamy tang of yogurt, giving you a sauce you’ll want to slather on everything. This cranberry tzatziki is the secret sparkle in your Greek Chicken Souvlaki Wraps with Cranberry Tzatziki—it’s unexpected but absolutely delicious.
Step 4: Assemble the Wraps
Warm your pita wraps (in a skillet or microwave—just enough to make them soft and pliable), then lay them out ready to fill. Lavishly spread a big spoonful of cranberry tzatziki down the center. Next, pile on the shredded lettuce, juicy diced tomatoes, a scattering of red onion, and a heap of fresh-cooked chicken. Try not to overfill—you’ll want to be able to fold and eat these wraps with your hands!
Step 5: Serve Immediately
Fold up the wraps, slice each in half for a gorgeous cross-section, and serve right away. You’ll notice how the warm chicken melts into the cool cranberry-flecked tzatziki, while the crisp veggies offer a refreshing counterpoint. Get ready for a Mediterranean meal that delights every sense.
How to Serve Greek Chicken Souvlaki Wraps with Cranberry Tzatziki
Garnishes
A final flourish goes a long way here! Fresh chopped parsley or dill will sprinkle bright herbal notes on top of your wraps, while a dusting of crumbled feta lends a creamy, salty contrast. If you love lemon, offer wedges at the table—one last squeeze brings all the flavors to their brightest.
Side Dishes
Greek Chicken Souvlaki Wraps with Cranberry Tzatziki pair beautifully with roasted potatoes, a crisp Greek salad, or even some simple grilled vegetables. A handful of kalamata olives or a scoop of hummus makes a perfect, easy side that ties the meal together in true Mediterranean style.
Creative Ways to Present
For parties, slice wraps into smaller pinwheels and skewer them for an eye-catching appetizer platter. Or set up a wrap-building bar with all the fixings so everyone can customize their own. If you want a lighter touch, skip the pita and serve the fillings as a loaded salad bowl—the cranberry tzatziki doubles as a standout dressing!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store the chicken and cranberry tzatziki separately in airtight containers in the fridge; they’ll both stay delicious for up to three days. Keep the pita and fresh veggies wrapped and refrigerated to avoid sogginess, and assemble wraps as needed for quick and satisfying lunches.
Freezing
The cooked chicken strips freeze exceptionally well—just portion them into freezer-safe bags, expel extra air, and freeze for up to two months. The cranberry tzatziki, however, is best enjoyed fresh, since yogurt can separate after freezing. Thawed chicken makes for speedy weeknight wraps anytime.
Reheating
Warm cold chicken strips in a skillet over medium heat or in the microwave in 30-second bursts until heated through. Avoid adding the tzatziki until after reheating to preserve its cool, creamy texture. Then assemble fresh wraps for a meal that tastes as vibrant as day one.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs will turn out even juicier and more flavorful—just adjust cook times slightly if your pieces are thicker, ensuring they’re cooked all the way through.
How can I make the wraps gluten-free?
Swap out the pita wraps for gluten-free flatbreads or sturdy lettuce leaves. The filling and cranberry tzatziki are naturally gluten-free, so everyone can enjoy Greek Chicken Souvlaki Wraps with Cranberry Tzatziki regardless of dietary needs.
What if I don’t have dried cranberries?
Try finely chopped dried cherries or currants for a similar sweet-tart pop. Even a few chopped fresh grapes can work in a pinch, though dried fruit gives the tzatziki its best texture.
Is there a dairy-free option for the cranberry tzatziki?
Yes, simply use a thick plant-based yogurt—like coconut or almond-based Greek-style yogurt. It keeps the sauce creamy and tangy without the dairy, making your Greek Chicken Souvlaki Wraps with Cranberry Tzatziki perfect for everyone.
Can I meal-prep these wraps for lunch?
Absolutely! Pack the chicken, wraps, veggies, and cranberry tzatziki in separate containers, and quickly assemble when you’re ready. This way, everything stays fresh, and you’ll look forward to lunch every time.
Final Thoughts
Give these Greek Chicken Souvlaki Wraps with Cranberry Tzatziki a try and you may find them landing firmly on your favorites list. The playful tzatziki twist, paired with classic Greek flavors, creates wraps that are downright irresistible. I hope this recipe brings a little Mediterranean sunshine and a lot of joy to your table!