These simple Greek chicken burritos (or wraps) with quick pickled onions and homemade tzatziki sauce are easy and incredibly delicious!

There are a couple recipes (ok, hundreds) that make me wish I could reach through the computer screen, grab hold of your little shoulders, and give you a gentle but firm shake to convince you that you need to make that recipe.

Like, make it right now.

And unwrapped Greek chicken burrito with a platter of toppings in the background.

These Greek chicken burritos are just that kind of recipe.

I always tend to get a little sappy over Greek-style food. You know that already.

I mean, you’ve seen me almost sob with happiness over this amazing (and crazy simple) Greek feta appetizer.

I’ve waxed similarly poetic about this Greek pita salad (so incredible – if you haven’t made it yet, well, I’ll try not to be mad).

There are these Big Fat Greek Tacos (!!), simple Grilled Greek Chicken Kebabs, Greek Meatball Stuffed Pitas (hold me), and Greek Chicken Pita Pockets {Slow Cooker}, to name just a few more.

A creamy Greek chicken burrito split in half on a white plate with purple grapes on the side.

I’m not saying any of those dishes are 100% authentic, but in the name of Greek-style food, I love them all. Terribly.

Probably the culmination of all my favorite Greek-style recipes are these homemade Greek pocketless pitas – basically, the best flatbread in the universe.

Of course, I don’t reserve that divine flatbread for only Greek-ish recipes. It is a lover of all cuisines and appears very often around here.

You can even use it in today’s Greek chicken burrito (or wrap) recipe! Oh, the deliciousness.

Extra rock star points will immediately come your way if you choose to do so.

You can see that I forewent the extra credit in favor of simplifying. Tortillas or other storebought wrap bread work wonderfully in this recipe, too.

Hallelujah for easy.

A greek chicken burrito split in half on a white plate.

These tasty Greek chicken burritos won me over big time; they are totally the type of meal I could eat day in and day out for dinner.

My family might revolt if I actually decided to do that…not because they don’t like these Greek burritos (they were a huge favorite with everyone), but because for some reason, they feel like they need an opinion about not eating the same meal for a month straight.

Kind of high maintenance, if you ask me.

It’s ok, though. Just like I did when I fell head over heels for these Thai Crunch Wraps and decided I needed to eat them every day, I’ve been prepping the ingredients for these Greek chicken burritos and savoring every morsel for my own personal lunch.

Not going to lie, I’m also savoring the not-having-to-share aspect.

Don’t judge. Moms are allowed that selfish privilege every now and then.

A tortilla filled with chicken, lettuce, onion, tomato, and feta.

Each of the components for these divine Greek chicken wraps comes together really fast, and even better, they can all be made ahead of time.

The combination of that flavorful grilled chicken, those delightfully crunchy quick-pickled onions, creamy tzatziki sauce (my undoing), lettuce, tomatoes and feta cheese is straight up amazingly delicious.

I hope you love these Greek chicken burritos as much as I do!

What to Serve With This

One Year Ago: Doubletree Hotel Copycat Chocolate Chip Cookies
Two Years Ago: Quinoa Chocolate Chip Oatmeal Granola Cookies
Three Years Ago: Baked Shrimp and Orzo with Feta Cheese


Greek Chicken Burritos {or Wraps}

5 stars (10 ratings)


Quick Pickled Onions:

  • ¼ cup apple cider vinegar
  • ¼ cup water
  • 1 tablespoon sugar
  • 1 teaspoon coarse, kosher salt
  • ½ to 1 cup thinly sliced red onion

Tzatziki Sauce:

  • 1 medium English/seedless cucumber, shredded (I use the large holes of my box grater)
  • 1 cup (227 g) plain Greek yogurt
  • 1 tablespoon fresh lemon juice
  • 2 cloves fresh garlic, finely minced or pressed through garlic press
  • Salt and pepper to taste
  • Drizzle of olive oil

Greek Chicken + Extras:

  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon coarse, kosher salt
  • ½ teaspoon coarsely ground black pepper
  • 2 pounds boneless, skinless chicken breasts
  • 6 flatbreads, wraps or tortillas
  • 1 cup chopped tomatoes
  • 1 to 2 cups chopped romaine lettuce
  • Crumbled Feta cheese


  • For the quick pickled onions, combine the vinegar, water, sugar, and salt in a small microwave-safe bowl and heat until the sugar and salt mostly dissolve, about a minute or so. Add the onions, turning them to coat in the mixture. Set aside.
  • For the tzatziki, lightly squeeze any excess water out of the cucumber over the sink (with your hands or with the cucumber wrapped up in a towel). In a bowl, stir together the yogurt, lemon juice, garlic, and a pinch of salt and pepper. Add the drained cucumber, and stir to combine. Drizzle with a teaspoon or so of olive oil. Set aside.
  • For the chicken, in a small bowl, stir together the oregano, basil, onion powder, garlic powder, salt and pepper.
  • Pat the chicken pieces dry and rub the spice mixture all over both sides of the chicken.
  • Preheat a grill (or grill pan, broiler or skillet) to medium-high. Grill/cook the chicken for 4-5 minutes per side (exact time will depend on the thickness of the chicken) until cooked through; an instant-read thermometer should register 165 degrees F.
  • Lightly tent the chicken with foil and let rest for 5-10 minutes.
  • To assemble, heat the flatbread/wraps/tortillas until just warm (in a skillet or I sometimes throw them into a ziploc bag and microwave with the bag opened for 30-45 seconds).
  • Cut the chicken into cubes or slices. Arrange the chicken down the center of each flatbread. Top with lettuce, tomatoes, pickled onions, tzatziki and feta cheese. Roll up, cut in half, if desired, and serve immediately.


Make Ahead: each of the components for this recipe can be made ahead of time. The pickled onions can be refrigerated for several days – same with the tzatziki sauce. 
Chicken: if you have the time, try rubbing the spice mixture on the chicken and letting it rest/marinade for up to 12 hours. After being grilled, the chicken can also be refrigerated and used for leftover wraps (or for quick lunches). 
Serving: 1 Burrito, Calories: 336kcal, Carbohydrates: 31g, Protein: 40g, Fat: 5g, Saturated Fat: 1g, Cholesterol: 98mg, Sodium: 989mg, Fiber: 2g, Sugar: 5g

Recipe Source: inspired by a recipe in Cuisine at Home, April 2017 (increased quantities, adapted for chicken instead of steak, changed up tzatziki sauce, and a few other things)