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4.9 from 153 votes

Sheet Pan Chicken Tzatziki Wraps

A simple and flavorful recipe that's sure to be a favorite.

Prep Time
4 hrs 30 mins
Cook Time
30 mins
Total Time
4 hrs 45 mins
Servings: 6 servings
Course: Main Course
Cuisine: Mediterranean

Ingredients

Chicken:
  • 3 tablespoons olive oil
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon minced garlic  about 2 medium cloves
  • ½ teaspoon dried oregano
  • ½ teaspoon salt I use coarse, kosher salt
  • ¼ teaspoon pepper
  • 1 ½ to 2 to 2 pounds chicken breasts cut into thin slices
Vegetables:
  • 2 bell peppers any color, cored and sliced thinly
  • 1 medium zucchini sliced into strips (no need to peel)
  • 1-2 tablespoons olive oil
  • salt and pepper
Tzatziki:
  • ½ to 1 to 1 cup grated English cucumber
  • 1 cup plain greek yogurt
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon red wine vinegar
  • ½ cup crumbled feta optional, but super tasty
  • salt and pepper to taste
Extras:
  • Naan flatbread, or other wrap bread
  • thinly sliced red onions
  • diced cucumbers
  • chopped tomatoes
  • spring mix lettuce or other lettuce

Instructions

    Cup of Yum
  1. For the chicken and marinade, in a small bowl, whisk together the olive oil, lemon juice, garlic, oregano, salt and pepper. Place the chicken strips in a shallow dish or ziploc bag.
  2. Pour the marinade over the chicken, toss to combine, cover and refrigerate for at least 30 minutes (or up to 4 hours).
  3. For the tzatziki sauce, squeeze excess liquid from the cucumber (can use a kitchen towel or lightly wring out with hands). Combine the cucumber with the remaining tzatziki ingredients. Season to taste with salt and pepper. Refrigerate until ready to serve.
  4. Preheat the oven to 425 degrees F.
  5. Lightly grease a half sheet plan and place the chicken pieces on the pan in a single layer (leave excess marinade in dish or bag).
  6. On a second sheet pan, toss the bell peppers and zucchini with olive oil and season lightly with salt and pepper. Spread in a single layer.
  7. Place both sheet pans in the oven on separate racks and cook for 5-6 minutes. Rotate sheet pans. (At this point, if there is a lot of liquid on the chicken sheet pan, drain it off). Continue cooking until the chicken and veggies are tender (they may finish cooking at different times so watch closely).
  8. Serve the chicken and veggies on flatbread with tzatziki sauce and other toppings.

Notes

  • Vegetables: if you don't have zucchini or want to change up the vegetables, feel free to sub in a favorite roasted veggie combo.
  • Broiling vs Roasting: for more golden color on the chicken or veggies, you can cook one sheet pan at a time on the broil setting (watch closely!).
  • Flatbread: the stone-fired Naan from Costco is fantastic. I also love this homemade Greek flatbread or this homemade naan if there's time.

Nutrition Information

Calories 296kcal (15%) Carbohydrates 7g (2%) Protein 31g (62%) Fat 16g (25%) Saturated Fat 4g (20%) Cholesterol 86mg (29%) Sodium 485mg (20%) Fiber 1g (4%) Sugar 5g (10%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories

% Daily Value*

Calories 296kcal 15%
Carbohydrates 7g 2%
Protein 31g 62%
Fat 16g 25%
Saturated Fat 4g 20%
Cholesterol 86mg 29%
Sodium 485mg 20%
Fiber 1g 4%
Sugar 5g 10%

* Percent Daily Values are based on a 2,000 calorie diet.