This Greek chicken wrap is packed with juicy chicken, crisp veggies, feta, hummus, and tzatziki, all wrapped up in a soft flatbread. It’s a quick, delicious, and protein-packed meal that’s perfect for lunch or dinner!
Wraps are one of my go-to meals when I need something quick, easy, and packed with flavor. And these Greek chicken wraps? Absolute perfection.
If you’ve tried my Greek chicken bowls or chicken shawarma, you already know how much I love these Mediterranean flavors. And if you’re looking for another meal prep-friendly option, this wrap is a must. Just cook the chicken ahead of time, chop your toppings, and you’ll have a fresh, satisfying meal ready in minutes!
Why You’ll Love This Greek Chicken Wrap
- Fresh & flavorful – A mix of herbs, lemon zest, and creamy tzatziki makes every bite burst with Mediterranean goodness.
- Meal prep friendly – Cook the Greek chicken ahead of time, and assembling your wraps is a breeze!
- Customizable – Swap the wrap, adjust the toppings, or turn it into a bowl—there’s no wrong way to enjoy this.
- Satisfying & balanced – With protein, healthy fats, and fiber, this wrap keeps you full and energized.
Ingredients Needed
You don’t need much to make these Greek chicken wraps, but every ingredient packs in major flavor:
- chicken – the heart of this wrap! I’m using boneless, skinless chicken thighs because they stay juicy and tender, but you’ll get great results with any cut.
- seasonings – a simple but bold blend of dried oregano, garlic powder, onion powder, salt, pepper, and fresh lemon zest gives the chicken that classic Mediterranean flavor.
- wraps – I love using lavash flatbread for the perfect roll, but anything sturdy enough to hold all the fillings works.
- tzatziki & hummus – the ultimate Greek-inspired spread duo! Tzatziki adds creaminess and tang, while hummus brings a rich, nutty flavor.
- veggies – fresh and crunchy cherry tomatoes, cucumber, red onion, and romaine add the perfect contrast to the warm, seasoned chicken.
- feta cheese – salty, crumbly, and oh-so-delicious—feta ties everything together and gives these wraps their signature Mediterranean taste.
Easy Recipe Substitutions
Make it your own! Here are some easy swaps and variations:
- Chicken swap: Chicken thighs bring the best flavor, but chicken breast, turkey, or even shrimp are great alternatives.
- Dairy-free option: Skip the feta and use dairy-free tzatziki (made with coconut or cashew yogurt) for a fully dairy-free wrap.
- Make it vegetarian: Swap the chicken for crispy air fryer tofu, easy baked falafel, or even Greek chickpea salad for a plant-based twist.
- Change the wrap: No lavash? Use pita, naan, or even a big collard green or lettuce wrap for a lower-carb option.
How to Make Greek Chicken Wraps
Step 1: Warm the wraps slightly to make them pliable. Spread 1–2 tablespoons of tzatziki and 1-2 tablespoons of hummus on each wrap.
Step 2: To assemble, add ¼ of the chicken on top of the tzatziki and hummus.
Step 3: Top chicken with cherry tomatoes, cucumber, red onion and feta cheese. Top with 2 romaine leaves.
Step 4: Roll wrap tightly, tucking in the edges as you roll. Enjoy!
Brittany’s Tips
- Warm your wraps: If your wraps feel stiff, warm them in a dry skillet for 10-15 seconds or wrap them in a damp paper towel and microwave for 10-20 seconds. This makes them more pliable and less likely to tear when rolling.
- Roll it up tight: Tuck in the sides as you roll to keep everything in place. If needed, secure your wrap with parchment paper or foil for an easy grab-and-go meal.
How to Store Greek Chicken Wrap
For meal prep – Store all components separately in airtight containers in the fridge for up to 4 days. When ready to eat, warm the chicken and assemble fresh for the best texture.
Storing assembled wraps – If you’ve already made your wraps, tightly wrap them in foil or parchment paper and store them in the fridge for up to 1 day. They may get a little soft, but they’ll still be delicious!
Freezing – Freezing is not recommended for fully assembled wraps, but you can freeze the cooked chicken for up to 3 months. Thaw in the fridge overnight and reheat before assembling.
Frequently Asked Questions
The wrap itself is not gluten free, but you can easily swap it for a gluten-free tortilla, lettuce wrap, or serve everything over rice for a bowl-style meal.
Spread a layer of hummus or tzatziki on the wrap before adding the veggies—this acts as a barrier to keep moisture from soaking into the bread. Also, avoid overloading with juicy ingredients like tomatoes if you’re making these ahead.
If you enjoyed this recipe, please consider leaving a star rating and let me know how it went in the comments below.
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Preheat oven to 425°F.
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In a small bowl mix together dried oregano, onion powder, garlic powder, salt pepper and lemon zest.
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Pat chicken dry with a paper towel, add to a bowl and toss to coat with the seasoning mixture.
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Add chicken thighs to a 9×13 baking dish. Bake for 25-30 minutes, until chicken is browned and the internal temperature reaches 165°F.
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Remove chicken from the oven and transfer to a cutting board. Let the chicken rest for about 5 minutes before slicing.
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While chicken is cooking, you’ll want to prep the rest of your wrap ingredients.
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Warm the wraps slightly to make them pliable.
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Spread 1–2 tablespoons of tzatziki and 1-2 tablespoons of hummus on each wrap.
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To assemble, add ¼ of the chicken, followed by cherry tomatoes, cucumber, red onion and feta cheese. Top with 2 romaine leaves.
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Roll wrap tightly, tucking in the edges as you roll. Enjoy!
Serving: 1wrap | Calories: 408kcal | Carbohydrates: 38g | Protein: 8g | Fat: 25g | Fiber: 6g | Sugar: 4g
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally published on March 13, 2025 and republished on March 14, 2025.
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