RecipesArchit AgarwalGreek, gyro, super easy, Easy RecipesComment

Weeknight Greek Wraps

RecipesArchit AgarwalGreek, gyro, super easy, Easy RecipesComment
Weeknight Greek Wraps

We’ve been leaning hard into weeknight meals that are easy to pull together but still feel special—and this one might just be our favorite yet.

Think juicy, garlic-packed grilled chicken served with cool, creamy tzatziki and a crunchy cucumber-tomato salad on the side. It's like a weeknight version of a Greek gyro platter—with minimal prep and maximum flavour. You can serve it up on a plate, stuff it in a pita, or wrap it all up for a messy, delicious handheld dinner. Whatever works for you.

A lot of our weeknight meals tend to look like this—a good mix of protein, fresh veggies, and healthy fats like Greek yogurt. It’s nourishing, satisfying, and super customizable depending on what’s in the fridge.

The salad is as simple as it gets: chunky cucumbers and tomatoes tossed with lemon juice and fresh herbs. The tzatziki is the classic version—made with grated cucumber, thick yogurt, a splash of citrus, and whatever fresh herbs we have on hand (this time, coriander).

But the real star is the chicken. It’s garlicky, spiced, and slightly charred—thanks to a quick marinade and a hot grill pan. It's the kind of chicken you’ll want to make extra of just so you can snack on it cold straight from the fridge.

Ingredients

Serves 2–3

For the Chicken Marinade:

  • 400–500g boneless chicken thighs or breasts

  • 6–8 cloves garlic, roughly chopped

  • 2 tbsp neutral cooking oil (like sunflower or canola)

  • 1 tsp paprika

  • ½ tsp red chili powder

  • ½ tsp turmeric

  • 1 tsp dried oregano

  • ½ tsp cumin powder

  • Salt, to taste

For the Cucumber-Tomato Salad:

  • 1 large cucumber, chopped thick

  • 2 medium tomatoes, chopped

  • A handful of fresh coriander or parsley, chopped

  • Juice of ½ lemon

  • Salt, to taste

For the Tzatziki:

  • 1 cup thick yogurt

  • ½ cucumber, grated and squeezed to remove excess water

  • Juice of ½ lemon or lime

  • 1 tbsp chopped fresh coriander (or dill/parsley if available)

  • Salt, to taste

Optional Sides:

  • Warm pita or flatbread (if you want to make it a wrap. I would use rotis too tbh)

  • Pickled onions, olives, or feta (if you're feeling fancy)

Method

1. Marinate the Chicken:
In a bowl, combine the chicken with garlic, oil, paprika, red chili powder, turmeric, oregano, cumin, and salt. Toss well so everything is coated. Let it marinate for at least 30 minutes—longer if you’ve got time.

2. Cook the Chicken:
Heat a grill pan (or a regular pan) over medium-high heat. Cook the marinated chicken for 4–5 minutes per side or until nicely charred and cooked through. Let it rest for a couple of minutes, then slice.

3. Make the Salad:
In a bowl, toss together the chopped cucumber, tomatoes, herbs, lemon juice, and salt. Set aside to let the flavours meld.

4. Make the Tzatziki:
In a bowl, mix the thick yogurt with the grated (and squeezed) cucumber, lemon juice, chopped herbs, and salt. Stir until well combined. Chill until ready to serve.

5. Assemble the Platter:
Serve the grilled chicken alongside the salad and tzatziki, with a side of pita or flatbread. You can plate it all up neatly, or pile everything into a warm pita for a wrap-style dinner.