Chicken Or Lamb Souvlaki Wrap Recipe

Prepare marinade and marinate

In a medium mixing bowl combine 3 tbsp olive oil, 2 tbsp lemon juice, minced garlic, 1 tsp dried oregano, 1/2 tsp ground cumin, 1/2 tsp smoked paprika, 1 tsp salt and 1/2 tsp black pepper. Whisk until emulsified. Add 1 lb of cubed chicken or lamb to the bowl and toss to coat completely. Cover and refrigerate for at least 30 minutes and up to 4 hours (chicken: minimum 30 minutes; lamb: 1–4 hours preferred).

Cook meat

Thread marinated cubes onto skewers (if using) or leave loose for a grill pan. Preheat grill or grill pan to medium-high (about 400°F / 200°C). Brush the grill/grill pan with a little oil. Cook skewered or loose pieces 3–4 minutes per side for chicken (until internal temp 165°F / 74°C) or 4–5 minutes per side for lamb (until desired doneness; 135–145°F / 57–63°C for medium). Remove from heat and let meat rest 5 minutes, then transfer off skewers if used and roughly chop into bite-sized pieces.

While meat marinates and cooks, prepare vegetables. Thinly slice tomato, cucumber, and red onion. Shred lettuce. Slice pickled peppers if using. Sprinkle sliced red onion with a pinch of salt and a squeeze of lemon to soften if desired. Keep vegetables chilled until ready to assemble.

Crumble 1/4 cup feta if using and chop 2 tbsp fresh parsley for garnish.

If using store-bought tzatziki or garlic mayo, give it a stir. For extra flavor, fold 1 tsp lemon juice and 1 tsp chopped parsley into the tzatziki. Warm garlic mayo slightly before serving if you prefer it runnier.

Cut 2 lemon wedges to serve alongside wraps for squeezing over the finished souvlaki.

Warm the 4 pitas or flatbreads: heat a large dry skillet over medium-high heat and warm each flatbread 20–30 seconds per side until pliable and slightly toasted. Brush lightly with 1 tsp butter or oil if desired.

Assemble each wrap: place a warm pita on a flat surface. Spread about 2 tbsp tzatziki (or 1 tbsp tzatziki + 1 tbsp garlic mayo) down the center. Add a quarter of the shredded lettuce (about 1/2 cup), 3–4 slices tomato, some cucumber and red onion, and a portion of the cooked meat (about 4 oz / 1/4 of the cooked meat). Top with pickled peppers, 1 tbsp crumbled feta (if using), a sprinkle of chopped parsley and a light drizzle of olive oil and a squeeze of lemon.

Fold the bottom third of the pita up and roll the sides over to form a secure wrap. If desired, wrap in parchment paper or foil to hold together. Serve immediately while warm.