Greek Chicken Flatbread

Greek chicken flatbread is a flavorful, Mediterranean-inspired dish topped with juicy marinated chicken, creamy tzatziki, fresh vegetables, and tangy feta cheese on a warm, soft flatbread. It’s the perfect fusion of savory, refreshing, and satisfying—all in one easy-to-make meal.

Why You’ll Love This Recipe

I love how this recipe packs in so much flavor with minimal effort. The marinated chicken brings in bold Greek flavors, while the flatbread base makes it a fun and casual way to enjoy a hearty meal. It’s great for a quick dinner, lunch, or even entertaining. I can also easily customize it with my favorite toppings.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

boneless, skinless chicken breasts or thighs
olive oil
lemon juice
garlic (minced)
dried oregano
salt
black pepper
flatbreads or naan
tzatziki sauce
cherry tomatoes (halved)
cucumber (sliced or diced)
red onion (thinly sliced)
kalamata olives (optional)
crumbled feta cheese
fresh parsley or dill for garnish

Directions

1. I start by marinating the chicken in olive oil, lemon juice, garlic, oregano, salt, and pepper for at least 30 minutes (or overnight if I plan ahead).

2. I grill or pan-cook the chicken over medium heat until it’s cooked through and nicely browned, then I let it rest before slicing.

3. I warm the flatbreads briefly in the oven or on a skillet until soft and pliable.

4. I spread a generous layer of tzatziki on each flatbread as the base.

5. I top it with the sliced chicken, followed by cherry tomatoes, cucumbers, red onions, and olives if I’m using them.

6. I sprinkle crumbled feta cheese over the top and finish with fresh herbs for extra color and flavor.

7. I serve the flatbreads open-faced or fold them up like wraps.

Servings and timing

This recipe makes about 4 flatbreads, perfect for 4 people. It takes around 15 minutes to prep (not including marinating time) and 15–20 minutes to cook, so I usually have everything ready in about 30–40 minutes.

Variations

Sometimes I use store-bought rotisserie chicken when I’m short on time. I also switch out the toppings—adding roasted red peppers, artichoke hearts, or even a drizzle of hummus. For a vegetarian option, I skip the chicken and use grilled halloumi or roasted chickpeas instead.

Storage/Reheating

I store leftover chicken and toppings separately in airtight containers in the fridge for up to 3 days. When I want to reheat, I warm the chicken and flatbread separately, then assemble fresh. I avoid storing already assembled flatbreads, as they can get soggy.

FAQs

Can I use store-bought tzatziki?

Yes, I often use store-bought tzatziki to save time. Homemade is great, but the store-bought version works perfectly for this recipe.

What type of flatbread should I use?

I usually go with naan or Greek-style pita—something soft but sturdy enough to hold the toppings without falling apart.

Can I bake the chicken instead of grilling?

Definitely. I bake the marinated chicken at 400°F for about 20–25 minutes, or until fully cooked. It’s just as flavorful.

Is this recipe good for meal prep?

Yes. I prep the chicken and toppings ahead of time and store them separately. Then I assemble when ready to eat.

Can I make this dairy-free?

I can skip the feta and use a dairy-free yogurt to make a dairy-free tzatziki. The flavor is still great without the dairy.

Conclusion

Greek chicken flatbread is one of my go-to meals when I want something quick, fresh, and full of bold flavors. It’s easy to make, fun to eat, and endlessly adaptable. Whether I serve it for a weeknight dinner or a casual get-together, it always brings big Mediterranean vibes to the table.

Print