Greek Chicken in a Phyllo Wrap with Tzatziki Sauce

Jane Whittaker


This started as a recipe in a Tyson Chicken cook book, but I added quite a few things to it including the tzatziki sauce.
This is more construction than it is measuring so the amounts are approximate.


★★★★★ 2 votes

3 to 4
25 Min
35 Min


  • ·
    tzatziki sauce:
  • 1 c
    greek yogurt
  • 1 c
    cucumber, seeds removed, and diced
  • 2 tsp
    crushed garlic
  • 2 tsp
    lemon juice, or to taste
  • 1/2 tsp
    salt, or to taste
  • 2 tsp
    fresh mint, chopped
  • 1 to 2 tsp
    hot sauce, optional
  • ·
    chicken and marinade part:
  • 1 1/2 lb
    boneless skinless chicken breasts
  • 2 Tbsp
    olive oil
  • 2 Tbsp
    lemon juice
  • 1 Tbsp
    crushed garlic
  • 1/2 tsp
    each salt and pepper
  • 4 Tbsp
    marinated artichokes, chopped
  • 4 Tbsp
    kalamata olives, chopped
  • 4 Tbsp
    feta, crumbled
  • 1 tsp
    dried oregano
  • 1/2 tsp
    each salt and pepper
  • 3 Tbsp
    melted butter
  • 12
    sheets phyllo dough

How to Make Greek Chicken in a Phyllo Wrap with Tzatziki Sauce


  1. Make the tzatzki sauce enough ahead to allow flavors to marry. Combine the yogurt, cucumbers, garlic. lemon juice, salt, mint and hot sauce.
    Cover and chill.
  2. Cut the chicken into 6 strips, the long way.
  3. Put the chicken in a zip lock bag and add the olive oil, lemon juice, garlic, and salt and pepper.
  4. Rotate bag a few times and refrigerate at least 1 hour, longer is better.
  5. Make a pocket in each piece of chicken by slicing the side and opening up the chicken like a book.
  6. How much you want to stuff is to your judgement, I put in about a teaspoon each of artichokes, olives and feta.
  7. Close the chicken up and season with oregano, and salt and pepper.
  8. Line a cookie sheet with foil (no cleanup) and spray with non stick spray.
  9. Melt the butter, and open up the Phyllo. Cover the phyllo with plastic wrap and then a damp towel, removing the sheets one by one.
  10. Brush melted butter on the first sheet, from the middle out to the edges, repeat until you have 6 sheets.
  11. Cut the sheets crosswise wide enough to cover your filling, maybe about 4 inches.
  12. Place a piece of chicken on the dough, season with salt, pepper and oregano, wrap it around the chicken, and set on the prepared cookie sheet. Repeat for the rest of the chicken pieces and the phyllo.
  13. Bake in a preheated 425° for 15 minutes, then turn oven down to 400° if it looks like the dough is cooking too fast.
  14. Bake for 30 to 35 minutes, or until internal temp is 180°
    Serve with tzatziki sauce.

Printable Recipe Card

About Greek Chicken in a Phyllo Wrap with Tzatziki Sauce

Course/Dish: Chicken, Sandwiches
Main Ingredient: Chicken
Regional Style: Greek

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