These Greek Chicken Salad Wraps are a vibrant, protein-packed meal that comes together in minutes. Tender herb-marinated chicken mixes with a crisp, tangy salad and briny feta, all wrapped in a soft low-carb tortilla. It’s a fresh, satisfying lunch or dinner that banishes mealtime boredom.
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Why You’ll Love This Greek Chicken Salad Wraps
- Bright flavors: Every bite bursts with lemon, oregano, olives, and feta.
- Meal prep champion: Prep components ahead for quick assembly anytime.
- Highly customizable: Easily adapt with your favorite veggies or herbs.
- Light yet satisfying: Lean protein and fresh ingredients fuel you without heaviness.
Ingredients & Tools
- 450 g boneless, skinless chicken breasts
- 2 tbsp olive oil, divided
- 1 tsp dried oregano
- 1 lemon, juiced and zested
- 1 large cucumber, finely diced
- 200 g cherry tomatoes, quartered
- 1/2 red onion, thinly sliced
- 100 g feta cheese, crumbled
- 50 g Kalamata olives, pitted and sliced
- 2 tbsp fresh dill, chopped
- 3 tbsp full-fat Greek yogurt
- 1 tbsp red wine vinegar
- 4 large low-carb tortilla wraps
- Salt and black pepper to taste
Tools: A sharp knife, cutting board, mixing bowls, a skillet or grill pan, and measuring spoons.
Notes: Use good quality Greek yogurt for a creamy, tangy dressing. Fresh dill adds a fragrant layer dried herbs can’t match.
Nutrition (per serving)
| Calories: | 385 kcal |
| Protein: | 35 g |
| Fat: | 18 g |
| Carbs: | 12 g |
| Fiber: | 5 g |
Serves: 4 | Prep Time: 20 minutes | Cook Time: 15 minutes | Total Time: 35 minutes
Before You Start: Tips & Ingredient Notes
- Chicken Temperature is Everything. For the most tender, juicy chicken, use a meat thermometer and pull it off the heat when it reaches 74°C internally. Letting it rest before chopping is non-negotiable for locking in those juices.
- Dice Your Veggies Consistently. You want everything in a similar, small-ish dice so you get a perfect mix of flavors in every single bite. It makes the texture so much more enjoyable.
- Don’t Dress the Salad Too Early. If you’re prepping components, mix the chicken and veggies but hold the yogurt dressing until you’re ready to serve. This keeps the cucumber and tomatoes from getting watery and sad.
- Taste and Adjust! Before you pile the salad into the wraps, give it a final taste. Does it need another pinch of salt? A squeeze more lemon? This is your moment to make it perfect for your palate.
How to Make Greek Chicken Salad Wraps
Step 1: Start by prepping your chicken. Pat the chicken breasts completely dry with a paper towel—this is the secret to getting a beautiful sear. In a small bowl, whisk together one tablespoon of the olive oil, the dried oregano, half of the lemon juice, and a good pinch of salt and pepper. Rub this marinade all over the chicken and let it sit while you prep your vegetables, even just 10 minutes makes a difference.
Step 2: While the chicken is marinating, turn your attention to the vibrant salad components. Dice the cucumber, quarter the cherry tomatoes, and thinly slice the red onion. Add them all to a large mixing bowl. Toss in the crumbled feta, sliced Kalamata olives, and the freshly chopped dill. The colors at this point are just gorgeous—all those reds, greens, and purples.
Step 3: Now, cook the chicken. Heat the remaining tablespoon of olive oil in a skillet or grill pan over medium-high heat. Once the oil is shimmering, add the chicken. Cook for about 6-7 minutes per side, or until the outside is golden brown and the internal temperature reaches 74°C. You’ll notice the chicken will feel firm to the touch when it’s done. Transfer it to a clean cutting board and let it rest for at least 5 minutes. Don’t skip the rest—it’s what keeps the chicken succulent.
Step 4: While the chicken rests, make the simple, creamy dressing. In a small bowl, combine the Greek yogurt, the remaining lemon juice, the lemon zest, and the red wine vinegar. Whisk it until it’s smooth and creamy. The zest is key here—it adds a powerful, fragrant lemon aroma that you just don’t get from juice alone.
Step 5: Chop the rested chicken into bite-sized pieces. You want the pieces to be small enough to mix easily with the vegetables. Add the warm chicken to the bowl with the cucumber, tomato, and feta mixture. The slight warmth from the chicken will just barely start to soften the vegetables and melt the feta a tiny bit, which is actually wonderful.
Step 6: Pour the yogurt dressing over the chicken and vegetable mixture. Using a large spatula or spoon, gently fold everything together until it’s evenly coated. Be careful not to over-mix, or you might crush the softer tomatoes. You’re aiming for a cohesive, creamy salad where every component is visible.
Step 7: Warm your low-carb tortillas briefly. You can do this in a dry skillet for 30 seconds per side or microwave them for about 15 seconds, wrapped in a damp paper towel. This makes them pliable and prevents cracking when you roll them.
Step 8: Assemble your wraps! Spoon a generous amount of the chicken salad onto the lower third of each tortilla. Fold the bottom edge up over the filling, then fold in the sides, and roll tightly away from you to create a neat package. If you’re packing them for later, you can wrap them tightly in parchment paper or foil to hold their shape.
Storage & Freshness Guide
- Fridge: Store undressed salad and chicken separately in airtight containers for up to 3 days.
- Freezer: Freeze cooked chicken only (without salad) for up to 3 months. Thaw in fridge before using.
- Reviving: If salad seems dry after storage, stir in a splash of lemon juice or a spoonful of Greek yogurt.
Serving Suggestions
Complementary Dishes
- A simple side salad — A bed of crisp romaine with a light vinaigrette complements the creamy wrap without competing for attention.
- Lemon-herb roasted asparagus — The charred, tender asparagus echoes the Mediterranean flavors and adds a lovely warm element to the meal.
- Garlicky zucchini fries — For a more indulgent feel, these baked fries offer a satisfying crunch that pairs wonderfully with the soft wrap.
Drinks
- Iced herbal tea with mint — The cool, refreshing quality of mint tea cleanses the palate and highlights the fresh herbs in the wrap.
- Sparkling water with a lemon wedge — The bubbles and citrus cut through the richness of the feta and yogurt beautifully.
- A crisp, dry rosé — If you’re enjoying this for a relaxed dinner, the berry notes and acidity in a rosé are a perfect match.
Something Sweet
- A few fresh berries with whipped cream — The natural sweetness and slight tartness of berries provide a light, refreshing end to the meal.
- A square of dark chocolate — A piece of high-cocoa dark chocolate offers a rich, bittersweet finish that contrasts nicely with the salty feta.
- Lemon chia seed pudding — It continues the citrus theme in a creamy, satisfying dessert that feels both light and decadent.
Top Mistakes to Avoid
- Overcooking the Chicken. This is the fastest way to end up with dry, stringy chicken that ruins the texture of the whole wrap. Use that thermometer—it’s your best friend here.
- Using Wet Vegetables. If you wash your cucumber and tomatoes, make sure to pat them thoroughly dry before dicing. Excess water will dilute your delicious dressing and make the wrap soggy.
- Skipping the Tortilla Warm-Up. A cold, stiff tortilla is a nightmare to roll and will almost certainly crack, leading to a messy eating experience. That quick warm-up is a game-changer.
- Overfilling the Wrap. It’s tempting to pack in as much filling as possible, but this makes rolling impossible and guarantees a blow-out on the first bite. Show a little restraint for a structurally sound wrap.
Expert Tips
- Tip: Let the chicken salad chill briefly. If you have an extra 15 minutes, pop the assembled chicken salad (before it goes in the wrap) into the fridge. The flavors meld together more cohesively, and a slightly cooler filling is incredibly refreshing.
- Tip: Add a hidden layer of protection. Before adding the filling, spread a very thin layer of the Greek yogurt dressing directly onto the tortilla. This creates a moisture barrier that helps prevent the wrap from getting soggy from the juicy tomatoes.
- Tip: Get creative with your herbs. While dill is classic, feel free to experiment. Fresh mint or flat-leaf parsley would be fantastic additions or substitutions, offering a different but equally delicious aromatic profile.
- Tip: Make it a bowl instead. If you’re out of wraps or just prefer a plate, this chicken salad is phenomenal served over a bed of crisp chopped romaine or even as a topping for a simple cauliflower rice pilaf.
FAQs
Can I make this Greek chicken salad ahead of time?
Absolutely, it’s a fantastic make-ahead meal! Just store the cooked, chopped chicken and the chopped vegetables (minus the dressing) separately in airtight containers in the fridge for up to 3 days. Mix the dressing and combine everything when you’re ready to serve or pack your lunch. This keeps the vegetables crisp and prevents the salad from becoming watery.
What’s the best way to reheat the chicken for this recipe?
Honestly, this salad is best with cold or room-temperature chicken, so reheating isn’t usually necessary. If you have frozen cooked chicken you want to use, thaw it in the fridge overnight and use it cold. If you must reheat, do it gently in a skillet with a splash of water to keep it moist, then let it cool completely before mixing it with the other salad ingredients.
I don’t have Greek yogurt. What can I use instead?
Sour cream is the closest substitute and will work beautifully, offering a similar tangy creaminess. You could also use a light mayonnaise, though the flavor profile will be less tangy and more rich. If using mayo, you might want to add an extra squeeze of lemon juice to balance it out.
How can I make these wraps for a crowd?
This recipe scales up perfectly! You can set up a DIY wrap bar for a fun, interactive meal. Keep the chicken salad in a large bowl, have the tortillas warmed and stacked, and offer small bowls of extra toppings like more olives, feta, and even some hot sauce for those who want a kick. It takes the pressure off you and lets everyone build their perfect wrap.
My wraps keep tearing when I roll them. What am I doing wrong?
This usually comes down to two things: the tortilla isn’t warm enough, or it’s overfilled. Make sure to warm them properly to make the gluten relax and become pliable. And when you add the filling, keep it to about one cup max, and place it just below the center line. A tight, confident roll is better than a hesitant one!
Greek Chicken Salad Wraps
Make delicious Greek Chicken Salad Wraps in 35 minutes! Packed with protein, fresh veggies, and creamy feta. Perfect for lunch or dinner. Get the easy recipe now!
Ingredients
For the main ingredients
-
450 g boneless, skinless chicken breasts
-
2 tbsp olive oil (divided)
-
1 tsp dried oregano
-
1 lemon (juiced and zested)
-
1 large cucumber (finely diced)
-
200 g cherry tomatoes (quartered)
-
1/2 red onion (thinly sliced)
-
100 g feta cheese (crumbled)
-
50 g Kalamata olives (pitted and sliced)
-
2 tbsp fresh dill (chopped)
-
3 tbsp full-fat Greek yogurt
-
1 tbsp red wine vinegar
-
4 large low-carb tortilla wraps
-
Salt and black pepper (to taste)
Instructions
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Start by prepping your chicken. Pat the chicken breasts completely dry with a paper towel—this is the secret to getting a beautiful sear. In a small bowl, whisk together one tablespoon of the olive oil, the dried oregano, half of the lemon juice, and a good pinch of salt and pepper. Rub this marinade all over the chicken and let it sit while you prep your vegetables, even just 10 minutes makes a difference.01
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While the chicken is marinating, turn your attention to the vibrant salad components. Dice the cucumber, quarter the cherry tomatoes, and thinly slice the red onion. Add them all to a large mixing bowl. Toss in the crumbled feta, sliced Kalamata olives, and the freshly chopped dill.02
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Now, cook the chicken. Heat the remaining tablespoon of olive oil in a skillet or grill pan over medium-high heat. Once the oil is shimmering, add the chicken. Cook for about 6-7 minutes per side, or until the outside is golden brown and the internal temperature reaches 74°C. Transfer it to a clean cutting board and let it rest for at least 5 minutes.03
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While the chicken rests, make the simple, creamy dressing. In a small bowl, combine the Greek yogurt, the remaining lemon juice, the lemon zest, and the red wine vinegar. Whisk it until it’s smooth and creamy.04
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Chop the rested chicken into bite-sized pieces. Add the warm chicken to the bowl with the cucumber, tomato, and feta mixture.05
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Pour the yogurt dressing over the chicken and vegetable mixture. Using a large spatula or spoon, gently fold everything together until it’s evenly coated.06
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Warm your low-carb tortillas briefly. You can do this in a dry skillet for 30 seconds per side or microwave them for about 15 seconds, wrapped in a damp paper towel.07
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Assemble your wraps! Spoon a generous amount of the chicken salad onto the lower third of each tortilla. Fold the bottom edge up over the filling, then fold in the sides, and roll tightly away from you to create a neat package.08
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