These wraps are everything you want in a weeknight meal: quick, vibrant, and totally satisfying.

Juicy, lemony chicken thighs get a quick pan-sear and are wrapped in warm pita with crunchy veggies and a swipe of tzatziki.

This dinner is perfect for hot nights or busy days when you just can’t handle the oven.

It’s fast, flexible, and makes you feel like you’re eating something far more special than the effort required.

Use store-bought tzatziki or whip up your own if you’re feeling extra.

Either way, you’ll have a bold, fresh dinner for two on the table in under 30 minutes.

Why You’ll Love This Recipe

• Light and fresh
• Customizable toppings
• No oven required

Equipment You’ll Need

• Skillet or grill pan
• Tongs
• Small bowl

Serving Suggestions

• Serve with baked fries or a cucumber salad

Make-Ahead and Storage Tips

• Chicken can be marinated a day ahead
• Wraps are best assembled fresh

Greek Lemon-Oregano Chicken Wraps

Recipe by Tammy Poppie

0.0 from 0 votes

Servings

2

servings

Cook Mode

Keep the screen of your device on

Ingredients

• 2 boneless chicken thighs

• 1 tbsp olive oil

• Juice of ½ lemon

• ½ tsp dried oregano

• Salt and pepper

• 2 pita or flatbreads

• ½ cup chopped cucumber

• ¼ cup chopped tomato

• ¼ cup tzatziki sauce

Directions

• Marinate chicken in olive oil, lemon juice, oregano, salt, and pepper for 15–30 minutes.
• Cook chicken in skillet over medium-high heat until golden and cooked through. Slice.
• Warm pita and layer with chicken, veggies, and tzatziki.

Like this recipe?

Follow @dinnerendeavor on Pinterest