1. If your chicken breasts are thick, pound them to an even 1/2-inch thickness before slicing into strips. This ensures even cooking and tender results—don’t skip this step!
2. In a bowl, whisk together olive oil, oregano, garlic powder, salt, and pepper until well combined. Add the sliced chicken and toss until every piece is well coated with the marinade. Let marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator for deeper flavor.
3. Preheat your grill or grill pan over medium-high heat. You want it hot enough for good sear marks but not so hot that the outside burns before the inside cooks through.
4. Remove chicken from marinade and grill for 4-5 minutes per side, or until internal temperature reaches 165°F and juices run clear. Don’t move the pieces around too much—let them develop those beautiful grill marks!
5. While chicken rests for a few minutes, warm the pita bread on the grill for about 1 minute per side. Brush lightly with olive oil for extra flavor and to prevent sticking.
6. To assemble, spread a generous layer of tzatziki sauce on each warm pita bread—don’t be shy, this is what makes the wraps amazing! Top with grilled chicken strips, diced tomatoes, cucumber slices, crumbled feta cheese, and fresh chopped parsley.
7. Roll up tightly from bottom to top, tucking in the sides as you go. Secure with toothpicks if needed, especially if serving immediately. Serve warm for the best contrast of temperatures and textures.

Nutrition Information (Per Serving):

• Calories: 425
• Carbohydrates: 35g
• Protein: 32g
• Fat: 18g
• Fiber: 3g
• Sodium: 680mg
• Vitamin A: 780 IU (16% DV)
• Vitamin C: 12mg (20% DV) High in lean protein and provides good amounts of vitamins A and C from fresh vegetables

Notes:

• Don’t rush the marinating time—even 30 minutes makes a huge difference in flavor
• Pound chicken to even thickness for the most tender, evenly cooked results
• Pat vegetables dry before adding to prevent soggy wraps
• Every grill runs differently, so use a meat thermometer to ensure chicken reaches 165°F

Storage Tips:

• Store grilled chicken separately in the fridge for up to 3 days
• Keep vegetable components prepped and ready for quick assembly
• Don’t assemble complete wraps ahead—the pita will get soggy

Serving Suggestions:

• Family Dinner: Set up a DIY wrap station and let everyone build their own
• Lunch Prep: Pack components separately and assemble fresh each day
• Party Food: Cut assembled wraps in half and secure with colorful toothpicks
• Light Dinner: Serve with a simple Greek salad and some warm olives

Mix It Up (Recipe Variations):

• Festive Greek Wraps: Add dried cranberries and toasted pine nuts for holiday meals
• Spicy Gyro Wraps: Add red pepper flakes to marinade and sliced jalapeños to wraps
• Grilled Veggie Gyros: Grill red onions, zucchini, and bell peppers alongside the chicken
• Bowl Style: Serve over greens as a salad bowl instead of wrapping in pita

What Makes This Recipe Special:

The secret to these incredible grilled chicken gyro wraps is the simple but authentic Greek marinade that transforms ordinary chicken into something that tastes like it came from a Mediterranean kitchen. The combination of oregano, garlic, and good olive oil creates that distinctive Greek flavor, while the contrast between warm grilled chicken and cool, creamy tzatziki makes every bite perfectly balanced and satisfying.