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Pesto Chicken Tzatziki Salad Wraps. Street food-inspired oven-roasted chicken wrapped up in tortillas with all the “extras”. Lettuce, lots of peperoncini, avocado, and plenty of feta. Add basil pesto, delicious creamy tzatziki sauce, and garlic tahini too. A Greek-inspired wrap that’s SO GOOD. Serve the wraps warm with homemade fries and plenty of extra tzatziki sauce.

Pesto Chicken Tzatziki Salad Wraps |

Happy March everyone! Per usual we’ve still got some very snowy March weather. Right now it’s a little hard to envision that spring will officially arrive later this month. But at least we can all add a little bit of spring into our daily eats with recipes like these Chicken Tzatziki wraps.

And you all? These are so good – trust me.

As I’ve mentioned, all the snow has left me craving more color, fresher recipes, and springtime dinners. I think after a weekend in Miami, I am especially ready for nice weather and warm sunny days!

Creighton has been asking for more Greek-inspired dishes. Or dishes with middle eastern flavors.

Pesto Chicken Tzatziki Salad Wraps |

I’m sure many of you remember my Chicken Tzatziki bowls from last year. And then also my pesto chicken wraps from this summer? Well, I combined the two recipes and turned them into one very yummy, saucy, flavorful chicken wrap.

Creighton officially claimed these to be his favorite recipe of the month. Everything from the crispy roasted chicken, to the feta, avocado, salt, basil pesto, and creamy Tzatziki are all just delicious.

SO MUCH FLAVOR, we adore these wraps.

Pesto Chicken Tzatziki Salad Wraps |

Details! Details!

It all starts with the chicken. We love this chicken marinade. It’s inspired by the seasonings often used to cook gyro meat, so it has a lot of flavor.

It’s seasoned with yogurt, lots of garlic, smoked paprika, and oregano. Super flavorful. If you have extra time you can begin marinating the chicken a few hours before cooking or you can start cooking right away. 

Pesto Chicken Tzatziki Salad Wraps |

I love to use chicken thighs for this, but breasts are great too. Once the chicken is cooked and crispy, thinly slice it up so that it can fit nicely into each wrap.

While the chicken is roasting I like to make a quick homemade tzatziki sauce. But store-bought easily works as well! I make mine with plain full-fat Greek yogurt (I use Straus Organics), grated cucumber, garlic, lemon, olive oil, and salt. 

Pesto Chicken Tzatziki Salad Wraps |

It’s one of the simplest sauces to make at home, but at the same time, Whole Foods and Trader Joe’s have really great store-bought options. So do what works for you time-wise!

Pesto Chicken Tzatziki Salad Wraps |

During this same time, I toss together lettuce with cubes of avocado, peperoncini, dill, and feta cheese.

And because we love sauce, a garlic tahini sauce too. But this is totally optional and very extra.

Now all that’s left is to assemble each wrap.  I used my homemade flour tortillas, then layered on some basil pesto, the salad, roasted chicken, and tzatziki sauce.

Then, wrap and roll burrito style.

Pesto Chicken Tzatziki Salad Wraps |

I used warm chicken and warm tortillas fresh off the skillet, so I didn’t feel the need to warm my wraps. But if you like, you can cook them in a skillet with a little olive oil until warm. Or even wrap them up in foil and pop them in the oven. I do love these warm, but that’s me. I love hot food. You can definitely enjoy the wraps chilled as well, up to you!

Pesto Chicken Tzatziki Salad Wraps |

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Grilled Vegetable Burrata Sandwich

Lastly, if you make these Pesto Chicken Tzatziki Salad Wraps, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Pesto Chicken Tzatziki Salad Wraps

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6 wraps
Calories Per Serving: 559 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.




  • 1. In a bowl, combine the yogurt, olive oil, chicken, garlic, paprika, oregano, chili flakes, and a large pinch each of salt and pepper. Let marinate for 15 minutes at room temperature or up to overnight in the refrigerator.
    2. Preheat the oven to 425° F. Arrange the chicken on a baking sheet. Bake 25 minutes, until cooked through. Switch the oven to broil. Broil 1-2 minutes, until the chicken chars on the edges. Thinly slice the chicken.
    3. Meanwhile, mix the lettuce, avocado, peperoncini, dill, and feta in a bowl.
    4. Place one tortilla at a time in the microwave for 20 seconds. Spread on a layer of pesto, then add the lettuce mix and the chicken. Spoon over some of the tzatziki. Fold the tortilla over the filling. Then fold the sides and ends of the tortillas over the filling and roll forward. Repeat with remaining ingredients.
    5. Serve at room temp or wrap in foil and warm in the oven. Enjoy with extra tzatziki sauce and garlic tahini, if desired.


Lemon Garlic Tahini: Combine 1/2 cup tahini, 1 clove grated garlic, 1 tablespoon lemon juice, and 1/4 cup water in a blender and blend until smooth. If needed, add water to thin the sauce as desired. Season to taste with chili flakes and salt.
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Pesto Chicken Tzatziki Salad Wraps |

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