Introducing the grilled chicken wrap of your dreams! These summery chicken gyro wraps are packed with juicy grilled chicken, veggies, and a creamy tzatziki sauce made with a surprising (and refreshing) ingredient: watermelon rind. (Or, you can always use the more traditional cucumber if you prefer).
Not only is this a delicious lunch idea, but it also reduces food waste – definitely a win-win situation. One of my readers, Elli, says: “I’ll def make them again, it’s on my fave list now”!
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This post was sponsored by The Watermelon Board, originally published in 2018.
Did you know that 100% of a watermelon is edible, including the rind? Using watermelon rind in recipes is not only tasty, but also a great way to reduce food waste. Give it a try if you haven’t already!
In addition to these delicious gyros featuring watermelon rind, you may also want to try my watermelon rind coleslaw – it’s perfect for summery BBQs, either as a standalone side or as a sandwich or taco topping!
If you’re looking for another grilled chicken recipe to try this summer, this watermelon-glazed grilled chicken is a stunner! If you love to grill, don’t miss these other delicious grilling recipes for summer.
What You’ll Need
Here’s what you’re working with for these Mediterranean-inspired grilled chicken wraps:
- chicken
- pita (Your favorite type or brand of pitas! I love whole wheat pita bread. You can also use large tortillas in a pinch.)
- red onion, lettuce & tomato (Or your favorite sandwich wrap fillings)
- Greek yogurt (Plain Greek yogurt – preferably full-fat yogurt for the creamiest texture. This will be the base of the tzatziki sauce.)
- watermelon rind (Perfect for using up leftover rind! This is similar to the taste and texture of cucumbers, which makes a great swap for the tzatziki sauce.)
- lemons
- dill
- parsley
- olive oil
- garlic
- oregano
Have extra watermelon rind left over? Try this pickled watermelon rind – the recipe includes two tasty flavor variations!
Why use watermelon rind in the tzatziki sauce?
Tzatziki is a yogurt sauce that traditionally uses grated cucumber and dill, but I swapped out the cucumber for grated watermelon rind here.
Watermelon rind actually has a similar texture to cucumbers (just a tiny bit firmer), and since both cucumbers and watermelon rind have a mild, fresh flavor, the swap works perfectly.
If you prefer, you can use cucumber instead of watermelon rind – you do you!
How to Make Grilled Chicken Wraps with Tzatziki
A key component of these delicious grilled chicken gyros is the juicy marinated chicken. The marinade is so simple, but it adds an insane amount of flavor!
The combination of Greek yogurt, lemon juice, olive oil, oregano, and garlic makes the chicken super moist and savory.
Just mix it all up, then add the chicken and stir well to coat. Let sit in the refrigerator for at least 30 minutes (up to 2 hours).
Note: if you’re grilling the chicken on a griddle-style or Blackstone grill (or broiling it in the oven), you’ll want to cut the chicken into small pieces so you can saute it. If you’re using a traditional grill, leave the chicken as is (or slice it into large strips if preferred) and marinate it that way.
Grill the chicken over medium-high heat for 5-6 minutes per side, or until it reaches an internal temperature of 165 degrees Fahrenheit.
(If you’re in a pinch, you can also sub in leftover rotisserie chicken – just shred the chicken and toss it in a little lemon juice, grated garlic, and dried oregano while reheating.)
Meanwhile, make the tzatziki sauce. Be sure to wash the watermelon well first, then separate the rind (white and green) from the flesh.
Save the red “flesh” for snacking on later (or immediately…!), and grate up the rind. In a medium bowl, combine it with some of the Greek yogurt, lemon juice, garlic, and dill. (Full ingredient amounts are listed in the recipe card below).
Once the tzatziki sauce is stirred up and the chicken is marinated and broiled, it’s time to build the wraps!
I piled crunchy romaine lettuce and red onion, juicy tomatoes, and fresh parsley on whole wheat pita bread, but feel free to use whatever fresh veggies and herbs you have on hand.
Ready to get your gyro on?! You’ll find the full grilled chicken gyro wraps recipe below. Enjoy!
More watermelon recipe inspiration:
- Roasted Salmon with Watermelon Salsa
- Watermelon Rind Gazpacho
- Watermelon Rosemary Popsicles
- Watermelon Rind Salad with Feta & Arugula
Juicy Grilled Chicken Gyro Wraps with Tzatziki Sauce
This flavorful and summery grilled chicken wrap recipe with homemade tzatziki sauce makes for an easy lunch or dinner!
Ingredients:
For the chicken
- 1 1/2 lb chicken breast*
- 2 tablespoons olive oil
- 3 cloves garlic, minced, grated, or crushed
- 2 teaspoons dried oregano
- juice of 1 lemon
- 3 tablespoons plain Greek yogurt
- salt and pepper, to taste
For the tzatziki
- 1/2 cup grated watermelon rind (or cucumber)
- 3/4 cup plain Greek yogurt
- 1 clove garlic, minced, grated, or crushed
- juice of 1 lemon
- 1/4 cup chopped fresh dill
- salt and pepper, to taste
For serving
- whole wheat pita bread or flatbread
- romaine lettuce
- sliced tomatoes
- sliced red onion
- fresh parsley
Instructions:
- Preheat grill to medium-high heat. Place the chicken and all marinade ingredients in a large bowl. Toss to combine and coat the chicken evenly. Let sit in fridge for at least 30 minutes, up to 2 hours.
- Meanwhile, make the tzatziki: Place the grated watermelon rind in a bowl lined with a paper towel. Squeeze as much liquid as you can out of the rind, then discard the liquid. Place the rind in a bowl with the remaining tzatziki ingredients and stir to combine.
- Remove the chicken from the marinade, pat dry with paper towels, and place on the grill. Close grill lid and cook for 5-6 minutes, until one side of the chicken has grill marks and releases from the grill easily. Flip the chicken & cook for another 5-6 minutes. Check the chicken for doneness. Continue cooking the chicken, if needed, until it reaches 165 degrees at the center.
- Assemble gyros by filling the pita or flatbread with lettuce, tomatoes, red onion, parsley, and chicken, then spooning the tzatziki over the top. Enjoy!
Notes:
*If using a Blackstone-style grill, cut the chicken into 1/2-inch thick strips, marinate, pat with paper towels to remove excess marinade, then saute until cooked through to 165 degrees internal temperature.
To broil instead of grill chicken: Cut the chicken into 1/2-inch thick strips before marinating. Heat the broiler to high and remove chicken from the fridge. Spread the chicken on a greased baking sheet and pat with paper towels to remove much of the liquid from the marinade. Broil for 8-10 minutes, until the chicken is browned and cooked through.
