Grilled Lemon-Dill Chicken Wrap with Tzatziki Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-08-08 · Updated 2026-08-08

Juicy grilled chicken marinated in lemon and dill, wrapped in a warm tortilla with fresh veggies and creamy tzatziki sauce for a satisfying lunch. This mediterranean-inspired sandwiches & wraps (mediterranean) ready in about 55 minutes pairs boneless skinless chicken breasts, lemon juice, fresh dill, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 pieces (about 12 oz) boneless skinless chicken breasts
• 3 tbsp lemon juice
• 2 tbsp fresh dill, chopped
• 2 cloves garlic cloves, minced
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 large flour tortillas
• 1/2 cup cucumber, thinly sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/2 cup Greek yogurt
• 1/4 cup grated cucumber (squeezed dry)
• 1 tbsp fresh lemon juice
• 1/2 clove minced garlic
• 1 tbsp fresh dill, chopped
• 1/4 tsp salt

Instructions

1. Step 1: In a medium bowl, combine 3 tbsp lemon juice, 2 tbsp chopped fresh dill, 2 minced garlic cloves, 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Add 2 boneless skinless chicken breasts and marinate for at least 30 minutes.
2. Step 2: Preheat grill or grill pan to medium-high heat. Grill chicken breasts for 5-6 minutes per side until internal temperature reaches 165°F and the chicken is nicely charred and juicy. Let rest for 5 minutes, then slice into strips.
3. Step 3: To make the tzatziki sauce, mix 1/2 cup Greek yogurt, 1/4 cup grated cucumber (squeezed dry), 1 tbsp fresh lemon juice, 1/2 clove minced garlic, 1 tbsp chopped dill, and 1/4 tsp salt in a small bowl until smooth.
4. Step 4: Warm 2 large flour tortillas in a dry skillet over medium heat for 30 seconds on each side until pliable.
5. Step 5: Assemble the wraps by spreading 2 tbsp tzatziki sauce on each tortilla, topping with sliced grilled chicken, 1/4 cup cucumber slices, 1/4 cup cherry tomato halves, and 2 tbsp red onion slices. Roll tightly and slice in half before serving.