This chicken souvlaki pairs Greek-inspired spiced chicken breast with Greek salad, tzatziki and crispy chips. Because I'm a lazy cook I skip the threading onto skewers and just pan fry the chicken. Once prepared, pile it into warm souvlaki wrap for dinner or pack it as a bowl for lunch.
I sometimes order a chicken souvlaki plate at work, and I always seem to get to the point where there's still chicken, chips and bread left but I've already eaten all the Greek salad. I wanted a version with enough cucumber, tomato and feta to get a bit of freshness in every bite.
I like a warm wrap when the chips are fresh, but a bowl is my pick for meal prep. I can heat the chicken on its own, keep the salad and tzatziki cold and add toasted souvlaki bread on the side. If I've saved some cooked chippies, they go in the air fryer. If I'm happy with softer chips, I'll skip the extra appliance.
TL:DR
- Servings: 5
- Prep time: 30 minutes (most can be done during the chip cook) Cook time: 1 hour
- Meal prep: Pack the chicken, Greek salad and tzatziki separately. Serve as a bowl with freshly toasted souvlaki bread or assemble a wrap just before eating.
- Fridge storage: 3 days
- Freezer storage: 3 months (chicken only)
- Reheating: Microwave or pan-reheat the chicken. Air fry leftover chips to bring back some crunch. Warm the bread just before assembling.
- Customise: Pick a wrap or bowl, add extra Greek salad, use packet chips or swap the chips for toasted bread (or have both because yum)
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Why you'll love this recipe
Make it a wrap or a bowl. Use the same chicken, Greek salad and tzatziki for a warm flatbread wrap or a lunch bowl.
The chip bake gives you time to prep everything else. Chop the salad, mix the tzatziki and cook the chicken while the chips turn golden.
Easy shortcuts. Storebought chips and tzatziki cut down the prep when dinner needs to happen sooner.
Ingredients
Chicken breast. I use chicken breast because it's leaner than thigh and keeps this meal lighter alongside the chips, bread and creamy tzatziki. Evenly sliced pieces cook quickly in the frying pan and fit easily into wraps, while thigh works too if you prefer a richer flavour.
Chicken spices. Oregano and thyme give the blend its Greek-inspired herb flavour, paprika adds colour and warmth, and garlic, onion, parsley, salt and pepper round it out. You can use storebought souvlaki seasoning, but check the ingredients for extra fillers that can dilute the herbs and spices or change the flavour.
Tzatziki. Use a thick tzatziki sauce so it clings to the chicken and stays inside the flatbread.
Souvlaki bread. Warm it until pliable for wraps or toast it and cut it and toast it into wedges for bowls.
Chippies. Make your own or use storebought chips to cut down the prep time. I recommend seasoning them with salt and oregano, a herb commonly used in Greek cooking, to carry the flavour from the chicken through to the chips.
Greek salad. Cucumber, tomato, red onion, kalamata olives and feta add crunch, freshness and a salty bite to balance the chicken, chips and bread. I use a generous scoop because that's what I'm always chasing in my takeaway souvlaki plate, and keep it separate for meal prep so the juices don't soak into the wrap.
Expect it to release moisture because of the tomatoes and cucumber when storing. That's why you'll want to keep it separate from the rest and assemble just before you're ready to eat.
Please check the recipe card for full list of ingredients and quantity. See below for substitutions and variations.
Substitutions and Variations
Chicken thigh. Use boneless, skinless thigh in place of breast if you prefer a richer cut. Slice it evenly and use a thermometer to check the thickest pieces, as the cook time may differ.
Packet chips. Use frozen chips and follow the packet directions while you prep the chicken and salad. Cook the amount you plan to eat that day if you want crisp chips with each meal.
Souvlaki bread. Use a soft pita or flatbread that folds without cracking. If you're working with ordinary wraps from the supermarket, this mediterranean chicken wrap is another way to use the rest of the pack.
Ready-made tzatziki. Use a thick supermarket tzatziki when you want one less thing to prep. Pack it in a small container for lunches so you can spoon it over just before eating.
How to make chicken souvlaki
Step 1. If you're making chips, cut each potato lengthways into 4-6 slices, then cut each slice lengthways into chips. Adjust the cuts to suit the size of your potatoes and aim for an even thickness.
Put the chips in a pot with cold water, vinegar and salt. Set it over high heat and bring the water to the point where bubbles start forming, about 15 minutes. Drain and rinse under cold water, then drain well again.
Step 2. For crisper chips, spread them out and refrigerate for at least 1 hour to dry the surface. When you're ready to bake, heat the oven to 200°C (400°F). Toss the chips with oil, oregano and salt and spread them in a single layer on a baking tray. Bake for about 45 minutes, flipping halfway, until golden at the edges and tender in the centre. Bake the portion you plan to eat fresh.
Step 3. While the chips bake, toss the sliced chicken breast with the spices and set aside for at least 10 minutes.
Step 4. On a different chopping board, chop the red onion, cucumber, tomato and feta into bite-sized pieces and refrigerate the salad. Mix together. Set aside in the fridge while you prepare the rest.
Step 5. If you're making tzatziki, mix it now and pop it in the fridge too.
Step 6. Heat a little oil in a frying pan over medium-high heat. Cook the chicken in a single layer, turning so the pieces brown on both sides, for about 8 minutes. Check the thickest pieces reach 74°C (165°F) before taking them off the heat.
Step 7. Remove the chips from the oven. They should be a golden brown.
Step 8: Warm the souvlaki bread in the microwave for about 15 seconds or in a frying pan for about 2 minutes, turning once.
For wraps, spread on tzatziki and add chicken, a few chips and a generous scoop of Greek salad. For bowls, serve everything side by side with the bread toasted and cut into wedges.
Lauren's Top Tips
Give the chips space. Spread them in a single layer so the edges can crisp up. Use a second tray if the first one is crowded.
Start the chicken near the end of the chip bake. Get the salad and sauce sorted first, then cook the chicken so both hot components are ready together.
Drain the salad before filling wraps. Spoon out the cucumber, tomato, onion and feta and leave any pooled tomato juice in the bowl.
Meal Prepping chicken souvlaki
Chicken souvlaki works well for meal prep because you can cook the chicken breast ahead and decide how you want to serve it on the day. The chicken gives you protein, the chips or flatbread add carbs, and the cucumber, tomato and red onion bring crunch and freshness. For lunches, I usually go with a bowl, extra Greek salad and toasted souvlaki bread. The bread takes a couple of minutes to warm and saves me trying to get yesterday's chips crisp again (although I've given you instructions if you want to have the chippies the next days)
Storing
Portion the cooked chicken into shallow airtight containers and refrigerate within 2 hours for up to 3 days.
Store the Greek salad and tzatziki in separate containers (or in a divider container) and keep the bread unfilled until you're ready to eat. Tomato juice and tzatziki will soften the bread as it sits, and keeping the chicken separate means you can reheat it without warming the cucumber and feta.
Lauren's Meal Prep Tip
If you want fresh chips tomorrow, drain and cool the extra parboiled chips promptly, and bake them the next day. If I've already baked more than I need, I refrigerate the leftovers separately and air fry them when I'm ready to eat. For a work lunch with just a microwave, I'd pack flatbread and skip the leftover chips.
Reheating
Chicken. For one chilled portion, cover it loosely and start with 60 seconds in the microwave. Stir, then continue in 20-30 second bursts until steaming hot throughout. For the stovetop, add a small splash of oil to a frying pan, cover and warm over medium heat for about 3-5 minutes, turning the pieces as they heat. Keep the salad and tzatziki cold and add them after reheating.
Chips. Spread cooked chips in one layer in the air fryer and start with 3-5 minutes at 180°C (350°F), shaking halfway. Check they're hot through and crisp at the edges, then give thicker chips extra time as needed. If you're happy with softer chips, microwave them separately until steaming hot.
Bread. Warm bread for about 15 seconds in the microwave to make it pliable for a wrap. If using wedges in a bowl, you can toast these in the toaster, sandwich press or air fryer (approx. 3 minutes)
Freezing
Freeze the cooked chicken on its own in meal-sized portions for up to 3 months. I personally do this in my 1 cup souper cubes with a little bit of tzatziki as it helps protect the dry-rubbed chicken from freezer burn.
Defrost it in the fridge, use it within 24 hours of defrosting and reheat until steaming hot. Add fresh Greek salad, bread and tzatziki when you serve it.
How to use leftovers
Leftover souvlaki chicken gives you a head start on another lunch. Slice it into a greek chicken pasta salad with cooked pasta, cucumber, tomato and feta. Keep the dressing separate until serving so you can adjust how much you need.
If you've got rice on hand, use the chicken in a greek chicken rice bowl with leftover Greek salad and a spoonful of tzatziki. Pack the salad separately so you can heat the chicken and rice without warming the cucumber and feta.
If you've got extra tzatziki, try my Mediterranean couscous bowl or even just have it on its own with some veggies and crackers.
If you want more meal prep information, check out my Meal Prep for Beginners post and my Meal Prep Basics E-Book.
FAQs
Wet surfaces and crowded trays make it harder for chips to crisp. Drain them thoroughly, give them the fridge drying time where possible and spread them in a single layer with space between them.
Cold flatbread is less flexible, and too much filling puts pressure on the fold. Warm the bread until pliable, keep the filling through the centre and serve extra chips or salad on the side.
Keep the salad undressed until serving and add any extra salt just before eating, as salt draws moisture from the cucumber and tomato. Drain any pooled juices before spooning the salad into your chicken souvlaki wrap.
Other high protein chicken recipes you'll like
Or, you can have a browse through my high protein chicken meal preps for more delicious eats.
Recipe
Chicken Souvlaki (Wrap or Bowl)
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Equipment
- 3 compartment meal prep container, optional
Ingredients
Greek Salad
- 1 cup kalamata olives, pitted
- 2 tomatoes, small
- 1 cucumber, small
- ½ red onion, small
- ½ cup feta
Chicken and Seasoning (or 1 ½ tablespoon storebought)
- 600 g (1 ⅓ lb) chicken breast, approx.2 breasts
- 2 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon garlic granules/powder
- 1 teaspoon onion granules/powder
- ½ teaspoon dried parsley
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon black pepper
Chips (or use 2 cups store-bought) and Souvlaki
- 4 large potatoes, all-rounder
- 2 tablespoon white vinegar
- 2 tablespoon salt
- 1 tablespoon oil
- 2 tablespoon oregano
- 5 souvlaki bread
Tzatziki (or 1 cup storebought)
- ¾ cup Greek yogurt
- ½ cucumber
- 1 garlic clove
- 1 tablespoon dill
- ½ lemon, juice
- salt and pepper, to taste
Instructions
Preparing and Cooking the Chips
- Wash and cut 4 large potatoes lengthways into 4-6 slices, then cut each slice into evenly sized chips.
- Place the chips in a pot of cold water with 2 tbsp white vinegar and some of the 2 tablespoon salt, reserving the rest for seasoning. Heat over high heat until bubbles start forming, about 15 minutes. Drain, rinse under cold water and drain thoroughly.
- (Optional - helps with crispiness) Spread the chips out and refrigerate for at least 1 hour where possible to dry the surface and help them crisp.
- When ready to cook, preheat the oven to 200°C (400°F). Toss the chips with a 1 tbsp oil, 2 tbsp oregano and the reserved salt. Spread in a single layer on a baking tray and bake for about 45 minutes, flipping halfway, until golden and tender inside. Prepare the remaining components while the chips bake.Note - I recommend cooking only what you plan on eating fresh as reheating chips lose a lot of texture. Reheating instructions provided in notes section if needed.
Preparing the Chicken, Salad and Tzatziki
- Slice 600 g (1 ⅓ lb) chicken breast into evenly sized strips. Toss with storebought Greek seasoning or make your own by adding: 2 teaspoon dried oregano, 1 teaspoon paprika, 1 teaspoon garlic granules/powder, 1 teaspoon onion granules/powder, ½ teaspoon dried parsley, ½ teaspoon dried thyme, ½ teaspoon salt, ½ teaspoon black pepper. Set aside for 10 minutes.
- Using a separate chopping board, chop 2 tomatoes, 1 cucumber, ½ red onion, into bite-sized pieces. Toss with 1 cup kalamata olives and ½ cup feta and refrigerate until serving.
- If making your own tzatziki, grate ½ cucumber and squeeze out excess liquid. Finely mince 1 garlic clove and chop 1 tbsp dill, then mix with ¾ cup Greek yogurt, ½ lemon (juice) and salt and pepper. Refrigerate until serving.
Cooking the Chicken and Assembling
- Near the end of the chips' cooking time, heat a little oil in a frying pan over medium-high heat. Add the chicken in a single layer, cooking in batches if needed, and cook for approximately 8 minutes, turning until browned on both sides and the thickest pieces reach 74°C (165°F).
- Warm 5 souvlaki bread in batches in the microwave for approximately 15 seconds per bread, or in a frying pan for approximately 2 minutes, turning halfway.
- For wraps, spread tzatziki over the warm bread, then add chicken, chips and Greek salad before folding (extra chippies on the side). For bowls, serve the components side by side with toasted bread cut into wedges.
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