The Washington Post

Greek Chicken Wrap

Greek Chicken Wrap 4.000

Rey Lopez for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Jun 26, 2002

Although 35 minutes may sound like a lot of time to slap together a sandwich, this one is worth it, with the contrasts in textures and flavors of an authentic souvlaki but with fewer steps. Cutting the chicken into bite-size pieces enables a minimum of marinating and cooking time. Garnish with thinly sliced red onion, crisp lettuce or diced tomato.

Make Ahead: If using bamboo skewers, soak them in water for 30 minutes before grilling.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

  • 1 pound boneless, skinless chicken breasts and/or thighs, cut into 1-inch cubes
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon finely chopped fresh oregano (may substitute 1 teaspoon dried)
  • 1/2 teaspoon fine salt
  • 1 teaspoon freshly cracked black pepper
  • Juice of 1 lemon
  • 1 medium cucumber (about 8 inches), halved and seeded
  • 1/2 cup plain whole-milk yogurt (do not substitute nonfat or low-fat yogurt)
  • 2 cloves garlic, minced or finely grated, or to taste
  • 1/4 cup finely chopped fresh mint or flat-leaf parsley
  • 4 flatbreads, such as pita bread, flour tortillas or lavaash


Place the chicken pieces in a medium, shallow dish. In a liquid measuring cup, whisk together the oil, oregano, salt, pepper and all but a few drops of the lemon juice. Pour the mixture over the chicken and set aside, stirring occasionally, for at least 10 and up to 30 minutes.

Meanwhile, grate or chop the cucumber, then wrap in a clean towel and squeeze it dry. Place in a medium bowl, add the yogurt, garlic, mint or parsley, and salt to taste, and stir to combine. Taste and adjust the seasonings as needed and, if desired, add a couple of drops of the reserved lemon juice. Cover and refrigerate.

Preheat the grill or broiler. Wrap the breads individually in foil.

Slide the chicken onto the metal or bamboo skewers (see Make ahead), discarding the marinade. Transfer the chicken and the foil-wrapped breads to the grill or broiler and cook, turning as necessary, 8 to 10 minutes, or until the chicken is cooked through and the bread is warm.

Transfer the skewers to a platter and pass the breads and the sauce on the side. To assemble, unwrap a piece of bread, leaving the foil around the exterior. Hold the exposed bread against a skewer and then slide out the skewer, leaving the chicken nestled in the bread. Spoon the cucumber-yogurt sauce on top and serve.

Recipe Source

Adapted from "Simply Good Food" by Clare Ferguson (Ryland, Peters & Small, 2002).

Tested by Renee Schettler.

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Nutritional Facts

Ingredients are too variable for a meaningful analysis.

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