Easy Grilled Chicken Souvlaki Wraps with Tzatziki
These grilled chicken souvlaki wraps combine juicy, paprika-spiced chicken skewers with cool tzatziki and peppery arugula in a soft tortilla. The recipe works because the chicken is cut evenly, rested briefly with measured seasoning, and removed from the grill as soon as it is cooked, which prevents the dry texture that can ruin chicken breast.
Chicken souvlaki is a Greek-style dish made by threading seasoned pieces of chicken onto skewers and grilling them over high heat. This version is based on my YouTube video, with a few adjustments since publication to clarify the quantities, add a short marinating time, and make the cooking instructions easier to reproduce on any barbecue.
{VIDEO}
What Makes This Recipe Different
In the original video, I use four chicken breasts, approximately 1 1/3 pounds in total, and season them with basil, thyme, turmeric, Issou spice, olive oil, salt, pepper, and fresh lemon. Issou spice is a paprika and chili mixture that adds warm colour and a mild peppery taste. If you do not have it, the simple substitute in the ingredients produces a similar result.
The original preparation is very quick. The chicken is seasoned, placed on skewers, and cooked almost immediately. Here, I let it rest for 30 minutes. I make it this way because chicken breast does not need hours in a strong acidic marinade, but it does benefit from enough time for the salt and dry seasonings to spread across the surface.
I also separate the two cooking methods more clearly. The oven shown in the video was a backup when rain interrupted the barbecue. You can cook the skewers completely on the grill, or brown them on the grill and finish them in the oven. Doing both for the full stated times would overcook small pieces of chicken.
This recipe is also different from my Greek chicken kebabs, which are better served as a plated skewer dinner. These skewers are specifically cut and assembled for wraps with tzatziki and arugula. For another seasoned chicken wrap with a different flavour profile, try my chicken shawarma wraps with yogurt sauce.
Ingredients You Need
Chicken breasts: Use boneless, skinless chicken breasts and cut them into pieces of similar thickness. Long pieces hold particularly well when pierced lengthwise. Avoid very small cubes because they dry out before they develop much colour.
Olive oil: One tablespoon is enough to lightly coat the meat. Too much oil can drip onto the heat, create smoke, and cause flare-ups.
Lemon: Some of the juice goes into the seasoning mixture, while the remainder is squeezed over the chicken near the end. Adding all the lemon at the beginning can make the exterior of the chicken slightly chalky if it sits too long.
Basil and thyme: These are the dried herbs used in this version. They give the chicken an herbal background without covering the paprika and lemon.
Turmeric: Only a small amount is needed. Turmeric contributes colour, but too much can make the chicken taste earthy and slightly bitter.
Issou spice: Use a prepared Issou blend or combine equal parts sweet paprika and mild chili powder. Adjust the chili according to its heat level.
Salt and pepper: Measured salt makes the result much more dependable than asking readers to season raw chicken entirely by eye.
Tortillas, tzatziki, and arugula: These turn the grilled skewers into a complete handheld meal. The cool sauce balances the warm spices, while the arugula adds freshness and a slight bite. A small amount of homemade mustard vinaigrette can be tossed with extra arugula for serving.
Step-by-Step Instructions
Cut the chicken into even pieces
Remove the small tender from underneath each chicken breast. Cut the tenders in half, then divide the breasts into long pieces approximately 1 to 1 1/4 inches thick.
What I look for here is consistency rather than perfect cubes. If one piece is twice as thick as the others, the smaller pieces will be dry before the centre of the large piece is ready.
Season and marinate briefly
Place the chicken in a bowl. Add the olive oil, lemon juice, basil, thyme, Issou spice, turmeric, salt, and black pepper. Mix until every piece has a thin, even coating.
The chicken should look lightly glossy and evenly coloured, not wet or covered in a pool of oil. Cover and refrigerate for 30 minutes. This is enough time to season the exterior without letting the lemon affect the texture too aggressively.
Thread the skewers
Thread the chicken lengthwise onto five skewers. Shape the pieces gently around each skewer so they sit securely, but do not compress them tightly together.
Leave a small amount of space between the pieces. This allows hot air to circulate and helps the edges brown. Packing the chicken into one solid mass slows the cooking and leaves pale areas where the pieces touch.
I prefer not to alternate raw vegetables with the chicken. Thick onion and pepper pieces often cook at a different rate, and small vegetables can burn before the chicken reaches a safe temperature. Grill vegetables separately when you want them as a side.
Grill over medium-high heat
Preheat the grill to medium-high and clean the grates well. Lightly oil the grates only if your grill normally sticks.
Place the skewers over direct heat. Cook without moving them for 3 to 4 minutes, until the first side releases easily and has clear golden grill marks. Turn and cook for another 3 minutes.
Continue turning every 1 to 2 minutes until the chicken is browned on several sides. Squeeze some of the remaining lemon over the skewers during the final few minutes rather than at the beginning, when the juice could interfere with browning.
Check the chicken accurately
Begin checking the thickest piece after approximately 8 minutes. The exterior should be golden with a few darker grilled edges, and the meat should feel firm but still have a little spring when pressed.
Cook until the thickest pieces reach 165°F on an instant-read thermometer. Poultry pieces should reach this temperature for safe serving, and a thermometer is more dependable than judging the centre by colour alone.
Most skewers will need approximately 8 to 12 minutes, but the exact time depends on the size of the chicken pieces and the heat of the grill. Remove each skewer when it is ready instead of leaving every skewer on the grill until the largest one finishes.
Rest and assemble the wraps
Transfer the skewers to a clean plate and let the chicken rest for 3 to 5 minutes. Remove the meat from the skewers with a fork.
Warm the tortillas briefly so they bend without tearing. Spread tzatziki down the centre, add arugula, and arrange the chicken on top. Fold the lower portion over the filling, bring the sides inward, and roll firmly.
Do not overfill the tortillas. The wrap should close tightly enough to hold the sauce and chicken without splitting. Cut each wrap in half and serve with lemon wedges and extra tzatziki.
Chef’s Notes for Juicy Chicken
The mistake to avoid is cutting the chicken too small and then cooking strictly by time. Chicken breast can go from juicy to dry in only a few minutes, especially on a hot barbecue.
Another common problem is trying to turn the skewers before the first side has browned. When the grill is properly heated and the chicken has formed a crust, it releases more easily. If it is still firmly attached to the grate, give it another 30 seconds before forcing it.
Keep the amount of turmeric modest. The chicken should have a warm golden-red colour from the turmeric and paprika, but turmeric should not dominate the aroma.
The lemon is most useful near the end. You still get its fresh flavour, but the chicken has time to brown before additional moisture hits the surface.
These wraps provide a substantial serving of chicken and can be paired with vegetables or salad for a balanced meal. They work well for summer grilling, but the oven finishing option makes the recipe practical throughout the year.
What to Serve With
For a barbecue plate, serve the wraps with a Greek-style potato salad with feta and Kalamata olives. The potatoes make the meal more filling, while the olives and feta stay within the same general flavour family.
A lighter option is my chickpea, cucumber, and tomato salad. Its crisp vegetables work particularly well beside the warm chicken and creamy tzatziki.
For picnics or larger gatherings, the Greek farfalle pasta salad with feta and olives can be prepared ahead. You can also add a small plate of Greek-style marinated mushrooms as a cool appetizer.
Substitutions
Chicken thighs can replace the breasts. Use boneless, skinless thighs, remove any large pieces of fat, and cut them evenly. They may need a few extra minutes because their shape is less uniform.
No Issou spice is required. Replace the 1/2 teaspoon with 1/4 teaspoon sweet paprika and 1/4 teaspoon mild chili powder. For a less spicy wrap, use only sweet paprika. For more heat, add a small pinch of cayenne rather than increasing the turmeric.
Dried oregano can replace the basil or thyme if you prefer a more familiar Greek-style herb flavour. Do not add too many dried herbs at once. A thick coating can burn on the grill and give the chicken a dusty texture.
Pita bread or another soft flatbread can replace the flour tortillas. Warm it first so it bends without cracking. Baby spinach can replace the arugula for a milder taste.
If you would rather serve the chicken without bread, place the grilled pieces over salad. My summer chicken salad with peppers and arugula shows another way to turn grilled chicken into a lighter main dish.
FAQ
Can I marinate the chicken overnight?
A short marinating time is better for this mixture because it contains lemon juice. Thirty minutes is enough, although the chicken can remain refrigerated for up to about two hours. For overnight preparation, mix the chicken with the oil, herbs, spices, salt, and pepper, then add the lemon shortly before grilling.
Can I make the skewers in the oven?
Yes. Heat the oven to 425°F and arrange the skewers on a rack set over a lined baking sheet. Cook for approximately 12 to 18 minutes, turning once, until the thickest pieces reach 165°F. Broil briefly at the end when more colour is needed, watching closely.
Do wooden skewers need to be soaked?
Soak wooden skewers in water for approximately 30 minutes before using them. This reduces scorching, although exposed ends may still darken. Metal skewers do not require soaking.
Why did my chicken stick to the grill?
The grill may not have been fully heated, the grates may have needed cleaning, or the chicken may have been turned before it developed a browned surface. Use only a light coating of oil and wait until the chicken releases with gentle pressure.
Can the wraps be prepared in advance?
The chicken can be grilled and refrigerated separately, but assemble the wraps shortly before serving. Tzatziki and warm chicken will eventually soften the tortilla and wilt the arugula.
Suggested Posts
For another fast handheld chicken dinner, try these chicken quesadillas with avocado-lime dip.
These juicy homemade chicken burgers with Dijon sauce are another good option for grilling season.
Browse more homemade sandwiches and wrap recipes for quick handheld meals.
Find more lunch recipes with salads, sandwiches, and wraps for meal-prep ideas.
Choose a side from these easy vegetable dishes for chicken, beef, fish, and pasta.
For more fresh pairings, explore these easy salad recipes for lunch, barbecues, and light dinners.
Easy Grilled Chicken Souvlaki Wraps with Tzatziki
Ingredients
- 1 1/3 pounds boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon fine salt
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon Issou spice
- 1/8 teaspoon ground turmeric
- 1/2 teaspoon black pepper
- 1 lemon cut into wedges
- 4 large flour tortillas
- 3/4 cup tzatziki
- 2 cups arugula
- 1 tablespoon vinaigrette optional
- 5 metal skewers or soaked wooden skewers
Instructions
- Cut the chicken into even pieces approximately 1 to 1 1/4 inches thick.
- Combine the chicken with the olive oil, lemon juice, salt, basil, thyme, Issou spice, turmeric, and black pepper.
- Cover and refrigerate for 30 minutes.
- Preheat the grill to medium-high heat.
- Thread the chicken lengthwise onto five skewers, leaving a little space between the pieces.
- Grill for 3 to 4 minutes on the first side, then turn and cook for another 3 minutes.
- Continue turning every 1 to 2 minutes and squeeze lemon over the chicken near the end.
- Cook until the thickest pieces reach 165°F, approximately 8 to 12 minutes total.
- Rest the chicken for 3 to 5 minutes, then remove it from the skewers.
- Spread tzatziki on the warm tortillas and add arugula and chicken.
- Fold the tortillas tightly, cut them in half, and serve with lemon wedges.
