Step 1: In a medium bowl, combine the diced chicken breast with 2 tablespoons olive oil, 1 tablespoon lemon juice, oregano, garlic powder, onion powder, paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss well to ensure chicken is evenly coated. Marinate for at least 20 minutes at room temperature, or up to 4 hours in the refrigerator.
Step 2: Grate the English cucumber. Place the grated cucumber in a clean kitchen towel or cheesecloth and squeeze out as much excess liquid as possible. This step is crucial for a thick tzatziki.
Step 3: In a separate bowl, combine the drained grated cucumber with Greek yogurt, minced garlic, 1 tablespoon fresh lemon juice, chopped fresh dill, chopped fresh mint (if using), and 1 tablespoon olive oil. Season with salt and black pepper to taste. Stir well and refrigerate while you cook the chicken.
Step 4: Heat a large skillet or grill pan over medium-high heat. Add the marinated chicken and cook for 5-7 minutes, stirring occasionally, until golden brown and fully cooked through (internal temperature 165°F/74°C).
Step 5: Warm pita bread or tortillas according to package instructions.
Step 6: To assemble each wrap, spread a generous amount of tzatziki sauce down the center of a warm pita. Top with a portion of the cooked chicken.
Step 7: Add desired fresh toppings such as shredded lettuce, diced tomatoes, thinly sliced red onion, and extra cucumber slices.
Step 8: Carefully fold the sides of the pita over the filling, then roll it up tightly. Serve immediately and enjoy your delicious Greek Yogurt Tzatziki Chicken Wraps.