Chicken Tzaziki Wraps

Chicken Tzaziki Wraps

Use Chef Lisa Fontanesi’s simple recipe to whip up versatile chicken and veggie wraps.

5 col


Tzaziki sauce
2 cups plain nonfat Greek yogurt
2 teaspoons finely chopped garlic
1 teaspoon sea salt
1 cucumber, peeled and finely chopped
1/4 teaspoon freshly ground black pepper
1/2 a lemon squeezed (no seeds)
2 teaspoons olive oil
1 tablespoon chopped fresh mint (optional)

1 cup of leftover roasted chicken, shredded
6 Whole-wheat tortillas (or can use flour tortillas or pita bread)

Vegetable medley:
1 sliced green pepper
1 sliced red pepper
1 chopped tomato
1 peeled and chopped cucumber


Tzaziki sauce

Note: If desired, prepare extra quantities of tzaziki. When covered, it can be refrigerated for up to 1 week and frozen for up to 3 months.

  1. Drain yogurt for 1 hour in cheesecloth-lined strainer to remove excess water. In a medium size-mixing bowl, combine the drained yogurt, garlic and ½ teaspoon of salt
  2. Sprinkle the remaining 1/2 teaspoon salt over the chopped cucumber and drain for 10 to 15 minutes to extract excess water. Add drained cucumber to yogurt mixture, along with pepper and lemon juice. Mix well
  3. Cover and refrigerate until chilled (about an hour). Drizzle with olive oil and garnish with mint leaves if you want

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  1. Shred leftover roasted chicken into strips. Save the bones and skins for a tortilla soup recipe
  2. Chop up veggies for medley, set aside
  3. Spread tzaziki liberally on tortilla
  4. Add chicken and cut vegetables to tortilla and roll up! To make rolling easier, lay out the meat and veggies in a horizontal line across the tortilla then wrap half way, tuck in sides, and wrap the rest of the way. Use a little tzaziki on the inner edge to hold the wrap closed

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