Homemade Tzatziki Sauce and Mediterranean Wraps
Fresh, Flavorful, and Easy!
If you love bright, fresh flavors, these homemade Mediterranean wraps with creamy tzatziki sauce will quickly become a favorite. They’re perfect for meal prep, lunch on the go, or an easy weeknight dinner. Let’s dive into how to make them from scratch.
What Is Tzatziki Sauce?
Tzatziki is a classic Greek sauce or dip made from yogurt, cucumber, garlic, olive oil, lemon juice, and fresh herbs like dill or mint. It's cool, creamy, tangy, and refreshing—just the thing to balance spiced meats or roasted veggies.
Here’s a simple recipe to get you started:
Ingredients:
1 ⅓ cup full fat Greek yogurt (This will give it a richer texture)
1 large cucumber, shredded using a grater
1 clove garlic, minced
½ Tsp coarse Kosher salt
2 tablespoon fresh lemon juice or ½ of a fresh lemon
2 tablespoons extra-virgin olive oil
½ cup chopped fresh mint dill or basil (or a combination of them). If you don’t have fresh herbs, you can use dried
Instructions:
Prepare the ingredients: Place the grated cucumber in a cheesecloth and squeeze out as much excess water as possible. The more liquid you can remove the thicker your tzatziki will be. You can also place the shredded cucumber in a strainer and press out the excess water using paper towels. Chop the garlic and sprinkle with salt. Once you have done this you will want to mash and chop the garlic with a knife to make a paste.
Combine Ingredients: In a medium bowl, combine the Greek yogurt, garlic, cucumber, herbs, lemon juice, and olive oil. Whisk until ingredients are combined. Season with salt and pepper to taste. Start with a small amount and adjust according to your preference.
Mix and Chill: Stir all the ingredients together until well combined. Cover the bowl and refrigerate the tzatziki for at least 1 hour before serving. This allows the flavors to meld together beautifully.
Serve: Give the tzatziki a good stir before serving. Enjoy with pita bread, as a topping for gyros, a sauce on wraps, alongside grilled meats, or as a fresh dip for vegetables.
Notes:
For a creamier texture: Use full-fat Greek yogurt and make sure to thoroughly drain the cucumber.
Adjusting flavors: Feel free to add more garlic for an extra kick or more lemon juice for a tangier taste.
Herb variations: While dill is traditional, you can also experiment with other herbs like mint or parsley for a different flavor profile.
Mediterranean Lavash Wraps
Last week when I was at the grocery store, I saw this Lavash Bread on the bakery clearance rack. I had never even heard of lavash Bread, and it was marked down to $1.61 for 4 pieces of lavash bread so I put it in my cart and brought it home. I was thinking this could be used for flatbread pizzas. Little did I realize the culinary treat I was in for with this lavash bread. My husband who loves to cook and try new things had made Tzatziki sauce before in the past and wanted to try it again. Here is the recipe we used to create a Mediterranean Lavash Wrap with homemade Tzatziki Sauce. We served chicken with ours, but you could easily enjoy this as a vegetarian dish by substituting chickpeas for the chicken. I feel like this wrap could be served at lunch or dinner or even thinly sliced and served as an appetizer at a dinner party.
Ingredients:
4 lavash breads- we warmed ours
Skinless, boneless chicken breasts cut into fillets
4 tablespoons extra virgin olive oil
3 cloves garlic, finely chopped
1 small, sweet onion cut into chunks
1 red bell pepper, diced
1 medium zucchini, diced
¼ cup pitted and roughly chopped Calamata olives (optional if you want you could use black olives to save a little money)
¼ cup chopped mint or parsley
1 cup homemade Tzatziki sauce (or you can purchase it)
Spice rub for the chicken:
1 Teaspoon oregano
1 Teaspoon basil
1 Teaspoon smoked paprika
½ Teaspoon marjoram
½ Teaspoon rosemary
½ Teaspoon parsley flakes
½ Teaspoon garlic powder
¼ Teaspoon Cinnamon
Combine all spices in a small bowl. Mix until blended.
Instructions:
Preparing the vegetables:
We cooked our vegetables in an air fryer, but you can also use an oven. Preheat oven to 425 degrees. Stir in 3 tablespoons of olive oil, garlic, oregano and salt in a large bowl. Add in the zucchini, peppers and onions. Mix until veggies are well coated. Spread the veggies on a cookie sheet or the racks for your air fryer and roast. You will want to stir the veggies a couple of times and roast until they are soft or reach your desired consistency. In the over this should take about 25 minutes. Remove and cool slightly
Preparing the chicken:
While the veggies are roasting you can cook your chicken. Cut your chicken into fillets (this gives you more surface area to apply your spice rub to). Pat the chicken dry with a paper towel. Once you have dried the chicken apply your spice rub to both sides of the chicken. Place the chicken in a cast iron skillet with a small amount of oil and cook until the chicken reaches a temperature of 160 degrees. Remove the chicken from the skillet and cut it into ½ inch cubes.
Assembling the Wraps:
Lay a piece of lavash bread flat on a clean surface. We placed ours on a piece of wax paper. This makes it so much easier to roll up the wrap. Spread a generous layer of Tzatziki Sauce over the lavash. Add your chicken. Add the chopped vegetables and the olives Sprinkle the crumbled feta cheese and roll your wrap up. We put our wraps back in the oven on warm for just a minute or two before we ate them. We felt like allowed for the wrap to seal and stay together better. Cut the wrap in half if desired and serve immediately. You can also wrap it in foil or parchment paper for an on-the-go meal.
Tips for Success
Meal Prep: Make the tzatziki ahead of time—it keeps well in the fridge for 3–4 days.
Customize: Feel free to swap or add ingredients based on your preferences. Roasted red peppers, artichoke hearts, or avocado can be great additions.
Low-Carb Option: Serve as lettuce wraps or over a salad instead of bread.