Greek Chicken Wrap

Greek Chicken Wrap

Make a fresh, easy Greek Chicken Wrap with juicy marinated chicken, homemade tzatziki, and crisp veggies. Ready in 25 minutes! Get the recipe now.

Sharing Is Caring

There’s something magical about the flavors of the Mediterranean—bright lemon, earthy oregano, creamy yogurt, and briny feta all dancing together. And when you wrap them up in a soft tortilla with juicy chicken and crisp veggies? Pure lunchtime bliss.

This isn’t just another wrap recipe. It’s your passport to a Greek taverna, no plane ticket required. The kind of meal that makes coworkers peek over your shoulder and ask, “Where’d you get that?” (Get ready to share the recipe—it happens every time.)

Why This Recipe Works

  • That marinade—a simple mix of lemon, garlic, and oregano that transforms boring chicken into something extraordinary. The acid in the lemon juice tenderizes the meat while the olive oil carries the flavors deep into every fiber.
  • Homemade Tzatziki so good you’ll want to eat it with a spoon. The secret? Wringing out the grated cucumber like you’re squeezing the last drops of water from a sponge—this prevents a watery sauce.
  • Endlessly adaptable—swap in whatever veggies you’ve got, go low-carb with lettuce wraps, or make it vegan with chickpeas. The structure holds up no matter what.
  • Faster than takeout—from fridge to table in 25 minutes flat. Thinly slicing the chicken ensures quick, even cooking so you’re not waiting around.

The Story Behind the Sauce

I first fell in love with these flavors on a trip to Santorini, where every taverna served some version of this combo—usually as souvlaki skewers. Back home, I wanted that same vibrant taste in something I could eat one-handed at my desk (because adulting). After testing dozens of versions, I landed on this formula: maximum flavor, minimal effort, and zero soggy-tortilla disasters.

Essential Ingredients & Tools

For the Life-Changing Marinade:

  • 1 lb chicken breast (sliced thin—this ensures fast, even cooking and prevents dryness)
  • 2 tbsp olive oil (extra virgin for fruity depth; substitute avocado oil if needed)
  • 1 tbsp lemon juice (freshly squeezed—bottled lacks brightness)
  • 2 garlic cloves (minced until paste-like for even distribution)
  • 1 tsp dried oregano (rub between your fingers to activate its oils)
  • ½ tsp salt (kosher salt distributes best)
  • ¼ tsp black pepper (freshly ground for punch)

For the Tzatziki That’ll Make You Famous:

  • ½ cup Greek yogurt (full-fat for creaminess; low-fat works but may separate)
  • ¼ cup grated cucumber (seedless English cucumber works best; squeeze thoroughly in a clean towel)
  • 1 tbsp lemon juice (balances the yogurt’s tang)
  • 1 tsp fresh dill (or ¼ tsp dried in a pinch)
  • 1 small garlic clove (minced finely to avoid overpowering bites)
  • Pinch of salt (enhances all flavors)

The Wrap Builders:

  • 4 large flour tortillas (or gluten-free wraps/pita if preferred)
  • 1 cup shredded romaine lettuce (iceberg works but lacks crunch)
  • ½ cup diced tomatoes (remove seeds to prevent sogginess)
  • ½ cup sliced cucumbers (cut matchstick-style for easy biting)
  • ¼ cup sliced red onion (soak in cold water for 5 minutes to mellow sharpness)
  • ⅓ cup crumbled feta cheese (sheep’s milk feta for authenticity)
  • ¼ cup Kalamata olives (pitted and halved; optional but recommended)

Tools You’ll Need

  • Mixing bowls (one for marinade, one for tzatziki)
  • Skillet or grill pan (cast iron gives the best sear)
  • Cheese grater (for the cucumber)
  • Kitchen tongs (flipping chicken without losing juices)

How to Make The Ultimate Greek Chicken Wrap

Step 1: Marinate Like You Mean It

Whisk together 2 tbsp olive oil, 1 tbsp lemon juice, 2 minced garlic cloves, 1 tsp dried oregano, ½ tsp salt, and ¼ tsp black pepper in a bowl. Add 1 lb sliced chicken breast, ensuring each piece is fully coated. For deeper flavor, marinate for at least 10 minutes at room temperature (or up to 24 hours refrigerated). The acid starts tenderizing immediately, while the oil prevents the lemon from “cooking” the meat.

Step 2: Tzatziki Time

Combine ½ cup Greek yogurt, ¼ cup squeezed-dry grated cucumber, 1 tbsp lemon juice, 1 tsp fresh dill, 1 minced small garlic clove, and a pinch of salt. Stir until smooth. Refrigerate for 30 minutes before using—this lets the garlic mellow and prevents a runny texture. Pro tip: Press plastic wrap directly onto the surface to prevent oxidation.

Step 3: Chicken Dance

Heat a skillet over medium-high heat until water droplets sizzle. Cook marinated chicken in a single layer (work in batches if needed) for 4–5 minutes per side until internal temp hits 165°F (74°C). Overcrowding causes steaming instead of searing—that golden-brown crust (Maillard reaction) is where the flavor lives. Let rest 2 minutes before slicing to retain juices.

Step 4: Wrap It Up

Warm 4 large flour tortillas in a dry skillet for 10–15 seconds per side to make pliable. Spread 2 tbsp tzatziki down the center—this acts as “flavor glue.” Layer with 1 cup shredded romaine lettuce (a moisture barrier), ½ cup diced tomatoes, ½ cup sliced cucumbers, ¼ cup sliced red onion, cooked chicken, ⅓ cup crumbled feta cheese, and ¼ cup Kalamata olives (if using). Fold sides inward, then roll tightly from the bottom up.

Step 5: The Finishing Touch

For extra crispness, toast the assembled wrap in a dry pan for 1–2 minutes per side. This melts the feta slightly and creates a textural contrast.

Pro Technique

  • Pounding for Perfection: Place 1 lb chicken breast between parchment paper and pound to ½-inch thickness before slicing. This ensures even cooking and maximizes marinade penetration.
  • Charred Tortilla Trick: Hold 4 large flour tortillas over a gas flame for 5–10 seconds per side until lightly blistered. The smoky depth mimics traditional grilled pita.
  • Soggy Wrap Solution: Limit filling to ¾ cup per tortilla. Layer 1 cup shredded romaine lettuce directly on the tortilla before adding wet ingredients—it creates a waterproof shield.

Storage & Freshness Guide

  • Meal Prep Like a Pro: Store components separately for up to 3 days:
    • Chicken in an airtight container
    • Veggies in a paper towel-lined bag
    • Tzatziki with plastic wrap pressed on its surface
  • Reviving Leftovers: Reheat chicken gently in a skillet with a splash of water to prevent drying out. Assemble wraps fresh.

Nutrition Profile

Per serving:

  • 380 calories
  • 32g protein (chicken + yogurt = muscle fuel)
  • 28g carbs (balanced energy)
  • 16g fat (heart-healthy fats from olive oil and feta)
  • 3g fiber (veggies keep you full)

Ingredient Variations and Their Impact

  • Lamb Lover?: Swap chicken for thinly sliced lamb shoulder. Marinate with 1 tsp red wine vinegar for extra tenderness. Sear until crispy-edged.
  • Vegan Vibes: Use mashed chickpeas marinated in lemon-oregano oil. Replace tzatziki with Roasted garlic hummus swirled with harissa.
  • Low-Carb Life: Wrap fillings in butter lettuce leaves. Lightly salt the leaves first to improve flexibility.

Perfect Pairings

Complementary Dishes

  • Greek Salad: The classic combo of cucumbers, tomatoes, olives, and feta echoes the wrap’s flavors while adding freshness.
  • Lemon-Roasted Potatoes: Crispy edges and tangy flavor balance the creamy tzatziki.

Drinks

  • Assyrtiko Wine: A Greek white with citrus notes that mirror the marinade.
  • Mint Lemonade: Herbaceous brightness cuts through the richness.

Something Sweet

  • Yogurt with Honey and Walnuts: A light dessert that continues the Mediterranean theme.
  • Baklava: Flaky, honey-drenched layers for a decadent finish.

FAQs

  • Can I use pre-cooked chicken?: Yes! Toss rotisserie chicken with the marinade ingredients (skip the oil) for a shortcut.
  • Gluten-free options?: Use gluten-free tortillas or butter lettuce leaves. Ensure your tzatziki uses GF yogurt.
  • Freezing?: Not recommended—freezing alters textures. Prep components fresh for best results.
Greek Chicken Wrap

Greek Chicken Wrap

Cost Level $$
Category Sandwiches
Difficulty Medium
Cuisine Greek, mediterranean
Servings 4
Total Time 25 minutes

Make a fresh, easy Greek Chicken Wrap with juicy marinated chicken, homemade tzatziki, and crisp veggies. Ready in 25 minutes! Get the recipe now.

Ingredients

For the Marinade

For the Tzatziki Sauce

For the Wrap

Instructions

  1. Whisk marinade ingredients. Add chicken; marinate 10+ mins.
  2. Mix tzatziki ingredients. Chill 30 mins.
  3. Cook chicken in skillet 4-5 mins per side. Rest 2 mins.
  4. Warm tortillas. Spread tzatziki, layer fillings, roll tightly.
  5. Optional: Toast wraps in dry pan 1-2 mins per side.

Chef’s Notes

  • Squeeze cucumber thoroughly to prevent watery tzatziki.
  • Char tortillas lightly for smoky depth.
  • Store components separately for meal prep.

Tags

contains-glutencontains-dairycontains-lactosecontains-meatcontains-poultrycrowd-pleasereasyfamily-friendlylight-and-freshmake-aheadquicktangy

Sharing Is Caring

Related Posts