Quick Recipe Version (TL;DR)
Quick Ingredients
- Chicken: 1 lb (450 g) boneless, skinless chicken thighs (or breasts), 2 tbsp olive oil, 2 tbsp lemon juice, 1 tsp lemon zest, 2 tsp dried oregano, 2 garlic cloves (minced), 1 tsp kosher salt, 1/2 tsp black pepper
- Tzatziki: 1 cup (240 g) plain Greek yogurt, 1/2 large cucumber (shredded and squeezed dry), 1 tbsp lemon juice, 1 tbsp olive oil, 1 small garlic clove (grated), 1 tbsp chopped fresh dill, 1/4 tsp kosher salt, black pepper
- Crepes: 1 cup (120 g) all-purpose flour, 2 large eggs, 1 1/4 cups (300 ml) milk, 1/4 cup (60 ml) water, 2 tbsp (28 g) melted butter (plus more for pan), 1/4 tsp kosher salt
- Fill & finish: 1 cup diced cucumber, 1 cup diced tomato, 1/3 cup thinly sliced red onion, 1/2 cup crumbled feta, 2 tbsp chopped fresh dill
Do This
- 1) Mix tzatziki; chill while you prep everything else (10 minutes).
- 2) Marinate chicken in lemon, oregano, garlic, oil, salt, pepper (30 minutes).
- 3) Whisk crepe batter; rest 10 minutes.
- 4) Cook chicken in a hot skillet or grill pan to 165°F / 74°C (8–12 minutes total).
- 5) Cook 4 crepes in a buttered nonstick pan (about 2 minutes per crepe).
- 6) Spread tzatziki on crepes; fill with chicken, cucumber/tomato, red onion.
- 7) Fold like a wrap; finish with feta and fresh dill.
Why You’ll Love This Recipe
- Big Greek flavors, simple method: lemon, oregano, garlic, creamy tzatziki, and salty feta in one handheld meal.
- Weeknight-friendly but impressive: it eats like a restaurant wrap, with the fun twist of a tender crepe.
- Great texture contrast: juicy chicken, cool crunchy vegetables, and a soft crepe.
- Easy to prep ahead: tzatziki and chicken can be made earlier for fast assembly.
Grocery List
- Produce: 2 lemons, 2 cucumbers (1 for tzatziki + 1 for filling), 2 tomatoes, 1 red onion, fresh dill, garlic
- Dairy: plain Greek yogurt, milk, feta, butter, eggs
- Pantry: all-purpose flour, olive oil, dried oregano, kosher salt, black pepper
Full Ingredients
Lemon-Oregano Chicken
- 1 lb (450 g) boneless, skinless chicken thighs (preferred) or chicken breasts
- 2 tbsp (30 ml) olive oil
- 2 tbsp (30 ml) fresh lemon juice
- 1 tsp finely grated lemon zest
- 2 tsp dried oregano
- 2 garlic cloves, minced
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
Tzatziki (Creamy Yogurt-Cucumber Sauce)
- 1 cup (240 g) plain Greek yogurt (2% or whole milk preferred)
- 1/2 large cucumber (about 6 oz / 170 g), shredded on a box grater
- 1 tbsp (15 ml) fresh lemon juice
- 1 tbsp (15 ml) olive oil
- 1 small garlic clove, grated or very finely minced
- 1 tbsp chopped fresh dill
- 1/4 tsp kosher salt
- 1/8 tsp black pepper
Crepes (Soft Wrap-Style)
- 1 cup (120 g) all-purpose flour
- 2 large eggs
- 1 1/4 cups (300 ml) milk
- 1/4 cup (60 ml) water
- 2 tbsp (28 g) unsalted butter, melted and slightly cooled (plus 1–2 tsp more for the pan as needed)
- 1/4 tsp kosher salt
Fresh Filling & Finish
- 1 cup diced cucumber (about 1/2 large cucumber)
- 1 cup diced tomato (about 2 medium tomatoes)
- 1/3 cup thinly sliced red onion
- 1/2 cup (about 2 oz / 55 g) crumbled feta
- 2 tbsp chopped fresh dill (for finishing)
Step-by-Step Instructions
Step 1: Make the tzatziki and chill it
Shred 1/2 large cucumber on a box grater. Place the shreds in a clean kitchen towel (or several layers of paper towels) and squeeze firmly over the sink to remove as much water as possible. This keeps your sauce thick and creamy instead of runny.
In a bowl, stir together 1 cup Greek yogurt, the squeezed cucumber, 1 tbsp lemon juice, 1 tbsp olive oil, 1 small grated garlic clove, 1 tbsp chopped dill, 1/4 tsp kosher salt, and 1/8 tsp black pepper. Cover and refrigerate for at least 20 minutes (or up to 3 days) to let the flavors settle.
Step 2: Marinate the chicken
In a medium bowl, whisk together 2 tbsp olive oil, 2 tbsp lemon juice, 1 tsp lemon zest, 2 tsp dried oregano, 2 minced garlic cloves, 1 tsp kosher salt, and 1/2 tsp black pepper.
Add the chicken and toss to coat. Cover and marinate in the refrigerator for 30 minutes. (If you’re short on time, you can cook it right away, but the 30 minutes adds noticeable flavor.)
Step 3: Mix the crepe batter and rest it
In a large bowl, whisk the crepe batter until smooth: 1 cup flour, 2 eggs, 1 1/4 cups milk, 1/4 cup water, 2 tbsp melted butter, and 1/4 tsp kosher salt.
Let the batter rest at room temperature for 10 minutes. This relaxes the gluten so your crepes cook up tender and flexible (perfect for folding like a wrap).
Step 4: Cook the lemon-oregano chicken
Heat a large skillet or grill pan over medium-high heat for 2 minutes. Add 1 tsp olive oil if your pan is not well-seasoned or nonstick.
Add the marinated chicken in a single layer. Cook for 4–5 minutes on the first side, then flip and cook for 4–5 minutes more, or until the thickest piece reaches an internal temperature of 165°F (74°C).
Transfer to a plate and rest for 5 minutes, then slice into bite-size strips (if not already cut). Resting keeps the chicken juicy.
Step 5: Cook the crepes (4 large crepes)
Heat a 10-inch nonstick skillet over medium heat for 2 minutes. Lightly butter the pan (about 1/2 tsp).
Pour in about 1/2 cup (120 ml) batter and immediately swirl the pan to spread it into a thin, even layer. Cook for 60–75 seconds, until the edges look set and the underside is lightly golden. Flip and cook the second side for 20–30 seconds.
Slide onto a plate. Repeat with remaining batter, buttering the pan lightly as needed. Keep crepes loosely covered with foil or a clean towel so they stay pliable.
Step 6: Prep the fresh filling
While the crepes cook (or after), dice 1 cup cucumber and 1 cup tomato. Thinly slice 1/3 cup red onion. Crumble 1/2 cup feta and chop 2 tbsp dill.
If you want a less sharp onion bite, soak the sliced red onion in cold water for 10 minutes, then drain and pat dry.
Step 7: Assemble, fold, and finish like a wrap
Lay one warm crepe on a board or plate. Spread 2–3 tbsp tzatziki over the center, leaving a 1-inch border.
Add a line of chicken (about 1/4 of the cooked chicken) down the middle. Top with cucumber, tomato, and red onion (about 1/4 of each).
Fold it wrap-style: fold the bottom up slightly, fold the sides in, then roll snugly. Sprinkle the top (or the cut edge) with feta and fresh dill. Serve immediately while the crepe is soft and the filling is fresh.
Pro Tips
- Squeeze the cucumber well for tzatziki: removing water is the difference between thick, spreadable sauce and watery sauce.
- Use chicken thighs for the juiciest result: breasts work too, but watch the temperature closely and pull at 165°F (74°C).
- Rest the crepe batter 10 minutes: it helps prevent tearing when you fold the crepe like a wrap.
- Keep crepes warm and flexible: stack them and cover with foil or a clean towel as you cook.
- Don’t overfill: a modest line of filling rolls cleaner and holds together better.
Variations
- Pita-style (no crepes): serve the same filling in warmed pita or flatbread for a classic souvlaki feel.
- Spicy Greek-inspired: add 1/4 tsp crushed red pepper to the chicken marinade, or spoon a little harissa into the tzatziki.
- Vegetarian: swap chicken for 14 oz (400 g) chickpeas sautéed in olive oil with 1 tsp oregano, 1/2 tsp kosher salt, and lemon juice.
Storage & Make-Ahead
Best eaten fresh: assembled crepe wraps are at their best right away (the tzatziki can soften the crepe over time).
Make-ahead components: tzatziki keeps refrigerated in an airtight container for up to 3 days. Marinate chicken for up to 8 hours before cooking. Cooked chicken keeps for up to 4 days in the fridge.
Crepes: cool completely, then stack with parchment between and store airtight for up to 2 days in the refrigerator. Rewarm in a dry skillet over medium heat for 20–30 seconds per side.
Nutrition (per serving)
Approximate, per 1 crepe wrap (1/4 of recipe): 620 calories, Protein: 41 g, Carbohydrates: 44 g, Fat: 31 g, Fiber: 3 g, Sugars: 7 g, Sodium: 980 mg.
