Chicken Or Lamb Souvlaki Wrap * Recipe

Prep and Marinate

If using chicken, cut into 1 to 1 1/2-inch pieces. If using lamb, cut into similar-sized cubes. In a bowl combine 3 tbsp olive oil, 2 tbsp lemon juice, 1 tbsp red wine vinegar, minced garlic, 2 tsp dried oregano, 1 tsp ground cumin, 1 1/2 tsp kosher salt, 1/2 tsp black pepper and optional 1/4 tsp red pepper flakes. Add the meat and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes, ideally 2–4 hours. If short on time, marinade 15–30 minutes.

Skewer or prepare for skillet/grill

If using skewers, thread the marinated pieces onto soaked wooden or metal skewers leaving small gaps between pieces. Alternatively, keep pieces loose for cooking in a grill basket or skillet.

Preheat grill or grill pan to medium-high (about 400°F/200°C) or heat a heavy skillet over medium-high heat and add 1 tbsp olive oil. If grilling, oil the grates. Place skewers or pieces on the hot surface and cook 3–4 minutes per side for chicken (internal temp 165°F/74°C) or 3–5 minutes per side for lamb until browned and cooked to desired doneness (lamb medium 145°F/63°C). Avoid overcrowding; work in batches if needed. Once cooked, remove from heat and let rest 5 minutes, then slice larger pieces thinly if needed.

While the meat cooks, prepare the vegetables: thinly slice cucumber, tomato and red onion; shred the lettuce; and slice banana peppers. If using raw red onion and you prefer milder flavor, toss the slices in 1 tbsp lemon juice or 1 tsp red wine vinegar and let sit for 5–10 minutes.

Crumble feta if using and set all fillings on a platter for assembly.

Warm the pita or flatbreads briefly on the grill or in a dry skillet (about 20–30 seconds per side) brushed with a little butter or olive oil if desired. This makes them pliable and slightly charred.

To assemble each wrap: place a warmed pita on a flat surface. Spread about 2 tbsp tzatziki across the center and 1/2 tbsp garlic sauce (adjust to taste). Add a portion of the cooked chicken or lamb (about 4 oz / 110 g per wrap). Top with shredded lettuce, sliced cucumber, tomato, a few onion rings, 1/2 tbsp sliced banana peppers and 1 tbsp crumbled feta if using. Squeeze a little extra lemon over the filling and add hot sauce if desired.

Fold the bottom up and roll the sides over to form a snug wrap. Wrap in foil or parchment for serving to hold shape, or serve open-faced. Serve immediately.