Easy One-Sheet Greek Chicken Wraps with Homemade Tzatziki and Fluffy Oven-Baked Pita

Recipes / 
Simple Greek Chicken Wraps with Homemade Tzatziki & Baked Pita Bread

If there’s one meal that checks all the boxes—fresh, flavorful, comforting, and totally customizable—it’s a good Chicken Tzatziki Wrap. This recipe is inspired by the ever-brilliant Pinch of Yum, but I’ve added my own spin with some simple dairy-free options (hi, coconut yogurt!) and a homemade pita that puffs up like magic right in your oven.

These wraps are layered with tender spiced chicken, creamy tzatziki, salty feta, and a rainbow of Mediterranean toppings like fresh dill, kalamata olives, and roasted bell peppers. And the homemade pita? Soft, chewy, and slightly crisp from a screaming-hot cast iron pan. 

There’s something really special about plating up a Mediterranean-inspired meal at home. The colors, the textures, the freshness—every element brings a little joy to the table. And the best part? You’re in total control. Simple swaps—like using coconut yogurt in the tzatziki or opting for hummus instead of feta cheese—make it easy to cater to dairy-free or plant-based diets without sacrificing flavor. You can skip the pita for a lower-carb bowl version and load it up with all the greens, or go all-in with every topping for a feast. It’s flexible, fresh, and totally yours. 

And most importantly, it still checks all the marks of the Fab Four dish to support blood sugar balance. Let's see how it breaks down: 

  • Protein: 6-8oz Chicken (use more if you're skipping the homemade Greek yogurt tzatziki!), Greek yogurt 
  • Fats: Olive oil, full-fat Greek or coconut yogurt, hummus or feta cheese
  • Greens/Fiber: Fresh dill, cucumbers, kalamata olives, bell peppers, red onions

Cooking meals like this at home is more than just putting food on the table—it’s an experience. It’s kids grabbing a spoonful of hummus before dinner even starts, it’s partners sneaking olives while you slice the chicken, it’s everyone building their own plate just the way they like it. You get to spend time together, share a moment, and nourish your people with something made by hand. And honestly? That’s the magic. No pressure, no perfection—just really good food, made with love.

Whether you’re cooking for picky eaters, dealing with food allergies, or just looking to lighten up your weeknight routine, this style of eating is incredibly forgiving and adaptable —and weeknight-friendly, too. Let’s get into it!

  • Prep Time

    15 minutes

  • Total Time

    1 hour 30 minutes

  • Servings

    4-6

  • Freezer Friendly

    No

Ingredients

For the One-Sheet Chicken:

  • 1 lb boneless skinless chicken breasts
  • 3 cloves garlic, grated
  • 1 tablespoon olive oil
  • 1–2 tablespoons lemon juice
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • 1/2 teaspoon curry powder
  • Black pepper to taste
  • 2-3 bell peppers, sliced

For the Pita:

  • 500–530g (17-18.5 oz.) ) einkorn flour
  • 360g (12.7 oz) lukewarm water (40C/104F)
  • 3 tsp dry instant yeast
  • 1 tsp salt
  • 1 tsp sugar

For the Tzatziki:

  • 3/4 cup full-fat plain Greek yogurt or coconut yogurt (Coconut Cult or Coyo work great)
  • 1/2 cup grated cucumber, juice squeezed
  • 1–2 tablespoons lemon juice
  • 1–2 tablespoons olive oil
  • 1 small clove garlic, grated
  • 1 teaspoon dried dill
  • 1/2 teaspoon kosher salt
  • Black pepper to taste

 For Serving:

  • 2-3 bell peppers
  • Fresh dill
  • Sliced cucumbers or greens (optional)
  • 1/2 diced red onion
  • 1/2 cup kalamata olives
  • 1/2 cup feta cheese or hummus

Directions

For the Chicken:

  1. Preheat the oven to 425 degrees.
  2. Slice the chicken breasts into thin strips for quicker, more even cooking. 
  3. In a medium bowl, combine the grated garlic, olive oil, lemon juice, cumin, smoked paprika, salt, curry powder, and black pepper. Add the chicken and toss to coat evenly. Cover and marinate for at least 30 minutes (or up to 4 hours for extra flavor).
  4. On a sheet pan, toss sliced bell peppers with olive oil and salt and add the marinated chicken. Roast for 10-15 minutes, until chicken is cooked and peppers are browned.

For the Tzatziki:

  1. In a small bowl, combine the Greek or coconut yogurt, grated and squeezed cucumber, lemon juice, olive oil, grated garlic, fresh dill, salt, and pepper.
  2. Stir until smooth and creamy. Adjust seasoning to taste.
  3. Chill in the fridge while you prep everything else—this helps the flavors develop.

For the Pita:

  1. Preheat your oven to 500°F (260°C) with a cast iron skillet or baking stone inside.
  2. In the bowl of a stand mixer, combine yeast, sugar, and lukewarm water. Stir to dissolve the yeast and let sit for 5–10 minutes until frothy.
  3. Add einkorn flour and salt to the bowl. Mix with a dough hook for 6–8 minutes until the dough is elastic and slightly sticky. (You can also knead by hand.)
  4. Lightly coat the dough with olive oil and place in a clean bowl. Cover with plastic wrap and a kitchen towel. Let it rise in a warm spot for 20–30 minutes, or until doubled in size.
  5. Gently deflate the dough and divide it into 8 equal pieces. Shape each into a ball and let rest for 15 minutes.
  6. Stretch each ball into a small circle about 1/4 inch thick using your hands.
  7. Carefully place one circle of dough onto the preheated cast iron skillet. Cook for 2 minutes per side, or until puffed and lightly golden.
  8. Remove from heat and keep warm in a clean kitchen towel while you cook the remaining pitas. Once the pita is cooked and cooled, cut into halves for serving. 

For the Wraps:

  1. To assemble the wraps, add a layer of Tzatziki, cooked chicken, and toppings of choice. Serve with a side of roasted bell peppers. Enoy!

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