Greek Chicken Tzatziki Wraps

What a great summer dish.  The flavor is so tantalizing, it’s easy to imagine yourself on a Greek island with, well ok, an umbrella drink!

Greek Chicken Tzatziki Wraps


    Meat and Marinade
  • 1 lb ground chicken, beef, or lamb
  • 2 TBSP extra virgin olive oil
  • 2 TBSP sherry vinegar (or use cider vinegar)
  • Juice and zest of 1/2 of a lemon
  • 1/2 small onion, diced
  • 1 tsp dried oregano
  • Salt and pepper
  • Tazatziki Dressing
  • 1 cucumber
  • 1 cup plain Greek yogurt (or strain plain regular yogurt overnight)
  • 1 garlic clove, pressed
  • 1 tsp vinegar
  • 1 TBSP chopped fresh dill
  • 1 TBSP chopped fresh mint
  • Salt and pepper
  • Additions
  • 1/2 cup crumbled feta
  • 1/4 cup halved, pitted kalamata olives
  • Boston lettuce leaves
  • Pita bread


  1. Combine ground chicken and all marinade ingredients. Set in fridge for 2 hours or as long as overnight.
  2. Heat 2 TBSP olive oil in a skillet on medium high heat. Add marinated meat and cook until meat is done, moisture is evaporated, and meat is starting to brown. Remove from heat and let cool.
  3. For tazatziki dressing, peel and seed the cucumber. Grate the cucumber or cut in small dice. Squeeze some of the moisture out.
  4. Combine together all tazatziki ingredients.
  5. When meat is cool, add it to the dressing along with the feta and olives. Toss together.
  6. Wrap it up in lettuce leaves, or pita bread, or wholewheat tortillas.