Dice or thinly slice the chicken breasts, then place them in a small mixing bowl. Add minced garlic, olive oil, lemon juice, dried oregano, salt, and pepper. Toss to coat evenly and marinate for at least 10 minutes at room temperature or in the refrigerator.
4 pita bread, 2 tablespoons olive oil, 1 tablespoon lemon juice, 1 teaspoon dried oregano, to taste salt and pepper
Preheat the grill or grill pan over medium-high heat until hot, with visible smoke or a slight sizzle when tested. Place the marinated chicken on the grill, spreading it out evenly, and cook for about 5-7 minutes per side, until fully cooked and nicely charred with prominent grill marks.
2 pounds chicken breasts
Remove the grilled chicken from the heat and let it rest for 2-3 minutes. Then, slice the chicken into thin strips or bite-sized pieces, revealing a juicy interior with slight browning on the edges.
2 pounds chicken breasts
While the chicken rests, warm the pita bread slightly either in a dry skillet or microwave, until soft and pliable. Arrange the pita on a platter for easy assembly.
4 pita bread
Assemble each wrap by spreading a spoonful of tzatziki sauce inside the pita, then layer with sliced chicken, cucumber slices, and crumbled feta cheese. Fold or roll the pita into a compact wrap, ready for serving.
4 pita bread, 1 medium cucumber, 1/2 cup feta cheese, 1 cup tzatziki sauce
Serve the wraps immediately with additional tzatziki on the side if desired. The final dish should look colorful, with crispy grilled chicken and fresh vegetables spilling slightly from the pita, offering a variety of textures and flavors.
