Greek Chicken Flatbread is one of those recipes that feels like sunshine on a plate — bright, comforting, and easy to love. This seasonal homemade flatbread features tender chicken breast, cool tzatziki, salty feta, crisp cucumber, juicy tomato, and a pop of red onion and fresh herbs, all layered on warm flatbread for a satisfying, Mediterranean-style meal. Whether you’re firing up the grill on a warm evening or looking for a cozy, from-scratch dish that brings a taste of summer to the table, this recipe is worth trying. If you enjoy simple, flavorful chicken dishes with a comforting twist, you might also like Aromatic Ginger Garlic Chicken Noodle Soup for another homey chicken option.
Ingredients & Equipment
Ingredients
- Flatbread (store-bought or homemade)
- Chicken breast (boneless, skinless)
- Tzatziki sauce (store-bought or homemade Greek yogurt-based)
- Feta cheese (crumbled)
- Cucumber (sliced thin or diced)
- Tomato (Roma or vine-ripe, sliced or diced)
- Red onion (thinly sliced)
- Olive oil
- Salt
- Pepper
- Fresh herbs (parsley, dill, or a mix)
Notes:
- Tzatziki is the flavor backbone; if making your own, use full-fat Greek yogurt, grated cucumber (drained), garlic, lemon, and dill.
- Choose a sturdy flatbread or naan that will hold toppings without getting soggy.
Helpful tools and equipment
- Grill or grill pan (for smoky char), or an oven/broiler if indoor
- Baking tray or sheet pan (to warm flatbreads)
- Grill tongs and a knife for slicing
- Meat thermometer (to check chicken reaches 165°F / 74°C)
- Bowl for mixing tzatziki or a blender/food processor if you prefer ultra-smooth sauce
- Cutting board and vegetable peeler/zester for cucumber/lemon
- Optional: skewers if making chicken souvlaki-style
If you like to prep dips and sides ahead of time, a blender or small food processor helps make tzatziki silky quickly.
Step-by-Step Instructions (with tips)
Overview
- Preheat oven and/or prepare a grill.
- Season chicken with olive oil, salt, and pepper. Grill or bake until cooked through, then slice.
- Spread tzatziki sauce over the flatbread.
- Top with sliced chicken, feta cheese, cucumber, tomato, and red onion.
- Optional: Add fresh herbs for extra flavor.
- Serve immediately and enjoy your Mediterranean delight!
Below are expanded steps with tips, timings, and variations.
1. Preheat and prep
- If grilling: preheat your grill to medium-high (about 400–450°F / 200–230°C). Clean and oil the grates.
- If using the oven: preheat to 425°F (220°C) and line a baking tray with foil or parchment.
- Tip: Warm flatbreads briefly (10–60 seconds on the grill or 3–5 minutes in a hot oven) before topping to make them pliable and aromatic.
2. Season and cook the chicken
- Pat chicken breasts dry and rub with 1–2 tablespoons olive oil, 1 teaspoon salt, and ½ teaspoon black pepper. Add a squeeze of lemon and a pinch of dried oregano if you like extra Mediterranean flavor.
- Grill method: Grill 4–6 minutes per side depending on thickness, until internal temperature hits 165°F (74°C). Let rest 5 minutes before slicing thinly against the grain.
- Oven method: Place on a baking sheet and roast for 18–25 minutes depending on size, or until 165°F. Rest and slice.
- Alternative: Pan-sear on medium-high heat for 5–7 minutes per side then finish in the oven for 5–8 minutes. For a hands-off option, use shredded rotisserie chicken or leftover cooked chicken.
- Tip: Brine the chicken for 15–30 minutes in salty water (1 tablespoon salt per cup) if you want extra juicy results. Always let cooked chicken rest before slicing to keep it moist.
3. Prepare the tzatziki and veg
- If making tzatziki: grate ½ cucumber, squeeze out excess liquid, and mix with 1 cup Greek yogurt, 1 clove minced garlic, 1 tablespoon lemon juice, 1 tablespoon chopped dill, salt, and pepper. For smoother tzatziki, briefly pulse in a food processor.
- Slice cucumber, tomato, and red onion thinly. Toss tomatoes lightly with a pinch of salt and a splash of olive oil to enhance their flavor.
- Tip: Salting and draining cucumbers for 10 minutes reduces excess water so the flatbread stays crisp.
4. Assemble the flatbreads
- Spread a generous layer of tzatziki over warmed flatbread (¼–⅓ cup per flatbread depending on size).
- Arrange sliced chicken evenly on top.
- Sprinkle crumbled feta, scatter cucumber and tomato, and add thin rings of red onion.
- Finish with a drizzle of olive oil, extra cracked pepper, and chopped fresh parsley or dill.
- Optional extras: kalamata olives, a squeeze of lemon, a sprinkle of sumac, or a handful of arugula for peppery bite.
- Tip: If you want a warm, melty finish, place the assembled flatbread under a broiler for 1–2 minutes — watch carefully so feta doesn’t over-brown.
5. Serve
- Cut into halves or wedges for easy sharing and serve immediately while the flatbread is warm and tzatziki is cool for contrast.
- For a party platter, make mini flatbreads or serve deconstructed with components in bowls so guests can build their own.
Variations and flavor suggestions
- Roasted vs. boiled chicken: Roasting provides caramelized flavor; boiling yields very tender slices perfect for shredded toppings. Use whichever texture you prefer.
- Swap chicken for lamb or beef strips for a traditional gyro-inspired twist.
- Make it vegetarian by substituting grilled halloumi or marinated portobello slices.
- Add heat with a drizzle of harissa, a sprinkle of red pepper flakes, or pickled peppers.
If you enjoy creamy, party-friendly chicken recipes, consider making a batch of Buffalo Chicken Dip — a spicy, creamy game day favorite as a side or appetizer.
Storage, Freezing & Make-Ahead Tips
Storing leftovers
- Best practice: Store components separately. Keep cooked chicken in an airtight container in the fridge for up to 3–4 days. Tzatziki lasts 3–4 days refrigerated (homemade may separate slightly — stir before using).
- Assembled flatbreads: They’re best eaten same day. If you must store assembled flatbreads, wrap tightly and refrigerate for up to 24 hours; note the flatbread will soften as moisture from tzatziki and veggies transfers.
Freezing
- Cooked chicken freezes well: slice or cube and freeze in airtight containers or freezer bags for up to 3 months. Thaw in the refrigerator overnight and reheat gently.
- Do not freeze tzatziki or assembled flatbread — Greek yogurt-based sauces can separate after freezing and thawing, changing texture.
- If you want make-ahead convenience, freeze cooked, seasoned chicken and thaw on demand for quick flatbread nights.
Portioning advice
- For meal prep, divide chicken and veggies into single-meal containers and keep tzatziki in small jars. Warm flatbread and assemble when ready to eat for restaurant-quality freshness at home.
- If serving a crowd, lay out components buffet-style so guests assemble their own — this prevents soggy flatbread and caters to different preferences.
How to Use / Serve This Dish
Serving ideas
- Weeknight dinner: Serve a Greek Chicken Flatbread with a side salad (mixed greens with lemon vinaigrette) and roasted potatoes.
- Casual party: Cut flatbreads into wedges and serve as handheld bites alongside hummus, olives, and a simple Greek salad.
- Meal prep lunch: Pack deconstructed layers — chicken, tzatziki, and veggies — and assemble at lunchtime for a fresh finish.
Pairings
- Drinks: Crisp white wine (Assyrtiko or Sauvignon Blanc), a light lager, or a citrusy iced tea complement Mediterranean flavors.
- Sides: Lemon-herb rice, Greek-style roasted vegetables, or a chickpea salad all pair nicely.
- Sauces: Swap tzatziki for hummus or a lemon-garlic vinaigrette for a different flavor profile.
Creative variations
- Breakfast flatbread: Top with a fried egg and a sprinkle of smoked paprika for morning-friendly protein.
- Wraps: Roll the flatbread into a tight pita-like wrap and secure with parchment for an on-the-go meal.
- Sheet-pan dinner: Arrange flatbreads on a sheet alongside roasted vegetables and warm in the oven for a family-style dinner.
For a cheesy, slow-cooker crowd-pleaser to serve alongside these flatbreads at a gathering, try making Cheesy Crock Pot Buffalo Chicken Dip as an indulgent appetizer.
FAQ
Q: Can I use rotisserie chicken or leftovers for this recipe?
A: Absolutely. Rotisserie chicken is a great shortcut and works wonderfully. Use about 2 cups shredded rotisserie chicken for every 2–3 flatbreads. Leftover roasted or grilled chicken is perfect — this recipe is flexible by design.
Q: How long will leftovers keep?
A: Cooked chicken stored separately in the fridge will keep 3–4 days. Tzatziki lasts about 3–4 days refrigerated but may slightly separate; stir before serving. Assembled flatbreads are best eaten within the same day or within 24 hours if refrigerated.
Q: What can I use if I don’t have tzatziki?
A: You can substitute plain Greek yogurt mixed with lemon juice, garlic, and dill for a quick homemade tzatziki-like spread. Hummus or a garlicky yogurt sauce are also tasty alternatives.
Q: Can I make this vegetarian or vegan?
A: For a vegetarian version, swap grilled chicken for halloumi, roasted eggplant, or portobello mushrooms. For vegan, use a plant-based yogurt tzatziki (or hummus) and a dairy-free feta alternative; marinated tofu or seitan can replace chicken for a protein boost.
Q: How do I prevent the flatbread from getting soggy?
A: Keep watery components (cucumber, tomato, tzatziki) well-drained and assemble just before serving. Toasting or warming the flatbread slightly before topping helps create a moisture barrier. You can also serve a small spoonful of tzatziki per bite instead of spreading a thick layer across the whole flatbread if you’re prepping ahead.
Conclusion
There’s something deeply comforting about a Greek Chicken Flatbread — warm, soft flatbread layered with juicy, well-seasoned chicken, creamy tzatziki, briny feta, and crisp fresh vegetables. It’s a versatile seasonal recipe that works for breezy summer nights on the grill or when you want a quick, satisfying weeknight meal with Mediterranean flair. If you try this recipe, I’d love to hear how you made it your own — swap herbs, add heat, or serve it deconstructed for a family-style spread. For more inspiration and variations on Greek-style chicken and flatbreads, check out this lovely Greek Chicken Flatbread – Shared Appetite, a thorough take on the classic; learn a different approach to tzatziki and gyros at Chicken Gyros and Pita (with Tzatziki Sauce) – Cooking Classy; and read a flavorful gyro-focused recipe at Juicy Greek Chicken Gyros – Dished by Kate. Ready to make this at home? Gather your ingredients, warm your favorite flatbreads, and enjoy a little Mediterranean sunshine tonight — then share the results with a friend or in the comments below.
Greek Chicken Flatbread
Ingredients
Flatbread and Toppings
- 4 pieces Flatbread (store-bought or homemade) Choose a sturdy flatbread or naan.
- 2 pounds Chicken breast (boneless, skinless) Can substitute with shredded rotisserie chicken.
- 1 cup Tzatziki sauce (store-bought or homemade) Homemade tzatziki uses full-fat Greek yogurt, grated cucumber, garlic, lemon, and dill.
- 1 cup Feta cheese (crumbled)
- 1 medium Cucumber (sliced thin or diced) Salting and draining cucumbers for 10 minutes helps keep the flatbread crisp.
- 1 medium Tomato (Roma or vine-ripe, sliced or diced) Toss with a pinch of salt and a splash of olive oil before topping.
- 1 medium Red onion (thinly sliced)
- 2 tablespoons Olive oil For grilling or roasting chicken.
- 1 teaspoon Salt To season chicken and veggies.
- ½ teaspoon Pepper To season chicken.
Fresh Herbs
- ¼ cup Fresh herbs (parsley, dill, or a mix) Chopped, for topping.
Instructions
Preparation
- Preheat grill to medium-high (400–450°F) or oven to 425°F (220°C). Clean and oil the grill grates or line a baking tray with foil.
- Season chicken with olive oil, salt, and pepper. Grill for 4–6 minutes per side or roast in the oven for 18–25 minutes until the internal temperature reaches 165°F (74°C). Let the chicken rest for 5 minutes before slicing.
Tzatziki and Vegetables
- Grate cucumber for tzatziki, squeeze out excess liquid, and mix with Greek yogurt, minced garlic, lemon juice, chopped dill, salt, and pepper.
- Slice cucumber, tomato, and red onion thinly. Toss tomato slices with salt and olive oil.
Assembly
- Spread tzatziki over warmed flatbread, then layer sliced chicken, feta, cucumber, tomato, and red onion on top.
- Drizzle with olive oil, add cracked pepper, and sprinkle fresh herbs. Optionally add kalamata olives or a squeeze of lemon.
Serve
- Cut flatbreads into wedges and serve immediately while the flatbread is warm.
