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Greek chicken souvlaki wrap

Greek chicken souvlaki wrap

Total Time
35 min
20 min
15 min
These handy wraps are great for grab-and-go lunches. Just prep the chicken in advance, then roll them up when you need a quick meal.


Skinless chicken breast

650 g, cut into 3cm pieces

Dried oregano

2 tsp

Fresh lemon rind

2 tsp, finely grated

Lemon juice

2 tbs


3 clove(s), crushed

99% fat-free, plain or natural yoghurt, unsweetened

½ cup(s), (120g)

Lebanese cucumber

½ medium, deseeded, cut into 1cm pieces

Fresh mint

2 tbs, finely chopped, plus extra leaves to serve

White wrap

4 large, (4 x 70g wraps)

Cos lettuce

1 baby, finely shredded

Red onion

½ medium, thinly sliced

Oil spray

1 x 3 second spray(s)


  1. Combine chicken, oregano, half the lemon zest and juice, and two-thirds of the garlic in a large glass or ceramic bowl. Season with salt and pepper. Cover and marinate in the fridge for 2 hours.
  2. Preheat oven grill to high. Line a baking tray with foil. Transfer chicken pieces to prepared tray and lightly spray with oil. Discard any remaining marinade. Grill chicken for 10–12 minutes, turning occasionally, until golden and cooked through.
  3. Meanwhile, combine yoghurt, cucumber and mint with remaining zest, juice and garlic in a small bowl. Season with salt and pepper.
  4. Place wraps under hot grill for about 10 seconds each side or until lightly browned. To serve, top wraps with lettuce, chicken, onion and yoghurt sauce. Sprinkle with extra mint leaves. Roll tightly to enclose filling. Serve.


COOK'S TIPS: To get ahead with the prep, chicken can be marinated up to 1 day ahead. Keep it refrigerated until you’re ready to cook. Serve with a side salad of tomatoes and rocket.