These Greek Chicken Wraps deliver a mini-vacation in every bite with juicy herb-marinated chicken, crisp veggies, and creamy tzatziki. They come together faster than takeout and hold together beautifully. Perfect for a quick lunch or no-fuss dinner, these wraps are both indulgent and light.
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Why You’ll Love These Greek Chicken Wraps
- Fresh, Bright Flavors: A vibrant symphony of lemon, oregano, garlic, and cool tzatziki.
- Filling Yet Light: Lean protein and fibrous veggies keep you satisfied without feeling heavy.
- Meal Prep Champions: Marinate chicken and chop veggies ahead for minute-long assembly.
- Endlessly Customizable: Easily swap ingredients to match your taste preferences.
Ingredients & Tools
- 450 g boneless, skinless chicken breasts or thighs, cut into strips
- 3 tbsp extra virgin olive oil
- Juice of 1 large lemon (about 3 tbsp)
- 3 cloves garlic, minced
- 1 tbsp dried oregano
- 1 tsp sea salt
- ½ tsp black pepper
- 4 large low carb tortilla wraps
- 150 g tzatziki sauce (store-bought or homemade)
- 1 large cucumber, diced
- 150 g cherry tomatoes, quartered
- 1 small red onion, thinly sliced
- 50 g Kalamata olives, pitted and sliced
- 75 g feta cheese, crumbled
- Handful of fresh parsley, chopped
Tools: A large skillet or grill pan, mixing bowls, sharp knife, cutting board.
Notes: Don’t skip marinating for tender chicken, and always warm tortillas for a pliable, tear-free wrap.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 35 g |
| Fat: | 24 g |
| Carbs: | 12 g |
| Fiber: | 7 g |
Serves: 4 | Prep Time: 20 minutes (plus 30 mins marinating) | Cook Time: 10 minutes | Total Time: 1 hour
Before You Start: Tips & Ingredient Notes
- Chicken Thighs vs. Breasts. Thighs will give you a more forgiving, juicier result, but breasts work beautifully too—just be careful not to overcook them. The marinade helps keep everything tender.
- The Low Carb Tortilla Landscape. Not all low carb wraps are created equal. Some can be a bit fragile. Look for ones that are pliable and slightly larger—they’re much easier to fold and roll without breaking.
- Don’t Skimp on the Tzatziki. This creamy, garlicky sauce is the glue that holds everything together, both in flavor and literally. A generous slather prevents the wrap from tasting dry.
- Prep Your Veggies Ahead. Having all your components chopped and ready to go in little bowls makes the final assembly a peaceful, almost therapeutic process. It also helps you build a more balanced wrap.
How to Make Greek Chicken Wraps
Step 1: Marinate the Chicken. In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper. Add the chicken strips and toss until every piece is thoroughly coated. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes. If you have more time, even an hour or two will deepen the flavors wonderfully. You’ll notice the aroma is already fantastic.
Step 2: Cook the Chicken to Perfection. Heat a large skillet or grill pan over medium-high heat. Once hot, add the marinated chicken strips in a single layer, letting any excess marinade drip off first. Cook for about 4-5 minutes per side, until the chicken is cooked through and has beautiful golden-brown sear marks. The internal temperature should reach 74°C. Transfer the chicken to a clean plate and let it rest for a couple of minutes—this keeps all those precious juices locked in.
Step 3: Warm the Tortillas. This is the most crucial step for a successful wrap that doesn’t crack! You can warm your low carb tortillas directly over a low gas flame for a few seconds per side, in a dry skillet for 20-30 seconds, or wrapped in a damp paper towel in the microwave for 15-20 seconds. The goal is soft, warm, and pliable.
Step 4: Assemble with Strategy. Lay a warm tortilla flat on your work surface. Spread a generous layer of tzatziki sauce down the center, leaving a good 5 cm border at the top and bottom. This sauce base acts as a barrier against sogginess. Then, layer on the cooked chicken strips, followed by the diced cucumber, cherry tomatoes, sliced red onion, Kalamata olives, and a hearty sprinkle of crumbled feta and fresh parsley.
Step 5: Master the Wrap Fold. This is where the magic happens. Fold the left and right sides of the tortilla inward over the filling. Then, starting from the bottom edge closest to you, tightly roll the wrap upwards, tucking the filling in as you go. Apply gentle but firm pressure to create a neat, cylindrical package. If you’ve warmed your tortilla properly, it should comply without any fuss.
Step 6: Serve and Enjoy Immediately. Place your beautifully wrapped creation seam-side down on a plate. You can slice it in half on a sharp diagonal for a pretty presentation, or just dive right in. The contrast of the warm chicken, cool veggies, and creamy sauce is absolute perfection when fresh.
Storage & Freshness Guide
- Fridge: Store components separately for up to 3 days; assembled wraps are best eaten immediately.
- Freezer: Freeze cooked chicken for up to 3 months; thaw in fridge before reheating.
- Reviving: Reheat chicken gently in a skillet; warm tortillas before assembling.
Serving Suggestions
Complementary Dishes
- A Simple Greek Salad — It doubles down on the Mediterranean theme with more tomatoes, cucumber, and feta, making the meal feel even more complete and vibrant.
- Lemon Herb Cauliflower Rice — A light, fluffy bed of cauliflower rice sautéed with a hint of lemon and parsley soaks up any extra tzatziki beautifully.
- Roasted Lemon Asparagus — The earthy, slightly charred flavor of roasted asparagus provides a wonderful textural contrast and a beautiful green element to the plate.
Drinks
- Iced Mint Lemonade — The refreshing zing of lemon and cool mint cuts through the richness of the feta and olive oil, cleansing the palate between bites.
- Sparkling Water with Cucumber — For a supremely light and hydrating option, this enhances the fresh cucumber notes in the wrap without adding any sweetness.
- Dry Rosé — If you’re enjoying this for a relaxed dinner, a chilled glass of dry rosé complements the herbal and salty flavors spectacularly well.
Something Sweet
- Mixed Berry Parfait — A few layers of Greek yogurt, fresh berries, and a sprinkle of nuts offer a cool, creamy, and slightly tart finish that feels light and satisfying.
- Dark Chocolate Square with Sea Salt — A single square of high-quality dark chocolate provides a rich, bittersweet ending that doesn’t overwhelm the fresh flavors of the meal.
- Lemon Sorbet — It’s like a continuation of the lemon in the chicken marinade, but in a frozen, palate-cleansing form that is incredibly refreshing.
Top Mistakes to Avoid
- Overfilling the Tortilla. It’s so tempting to pack in every last bit of filling, but this is the primary cause of wrap blowouts. Leave a border—you can always make a small side salad with any extra bits.
- Using Cold, Stiff Tortillas. A cold low carb tortilla will crack the second you try to fold it. I’ve messed this up before too… always take the minute to warm it up. It transforms the entire experience.
- Skipping the Resting Time for the Chicken. Slicing or shredding the chicken straight from the pan causes all the juices to run out, leaving you with dry chicken and a soggy wrap. A brief 5-minute rest is a game-changer.
- Adding Wet Ingredients First. Placing watery tomatoes or cucumbers directly on the tortilla without the tzatziki barrier is a one-way ticket to a soggy, structurally unsound mess. The sauce is your shield!
Expert Tips
- Tip: Make a Double Batch of Chicken. Cooked and seasoned Greek chicken is incredibly versatile. Use the leftovers for salads, grain bowls, or even an omelette filling the next day for a super quick meal.
- Tip: Squeeze Your Cucumbers. If you’re making your own tzatziki or are worried about excess moisture from the diced cucumber in the wrap, place the chopped cucumber in a clean kitchen towel and give it a gentle squeeze to remove some water.
- Tip: Create a Flavorful “Sauce Leak” Barrier. After you’ve folded the sides in but before you roll, you can add a final, thin drizzle of tzatziki along the top edge of the filling. When you roll it up, this acts as a “glue” to seal the final seam.
- Tip: Grill for Smoky Flavor. If the weather permits, cook your marinated chicken on an outdoor grill. The smoky char you get adds a whole new dimension of flavor that is absolutely incredible.
FAQs
Can I make these wraps ahead of time for lunch?
You can, but there’s a trick to avoid sogginess. Prep all the components separately and keep the tzatziki, chicken, and veggies in different containers in the fridge. Assemble the wrap right before you eat. If you must pre-assemble, wrap it very tightly in parchment paper and then foil, and keep it refrigerated. The tortilla might soften a bit, but it will still be delicious.
What’s the best way to reheat the chicken?
To keep it from drying out, gently reheat the chicken strips in a skillet over medium-low heat with a tiny splash of water or chicken broth, covered, for a few minutes. The microwave can work in a pinch, but it tends to make the rubbery. You just want to take the chill off, not cook it again.
I can’t find low carb tortillas. What are my options?
No problem! Large, sturdy lettuce leaves like romaine or butter lettuce make fantastic, refreshing wraps. You could also use collard green leaves blanched briefly to soften them. Another great option is to simply turn all the fillings into a massive, delicious Greek salad and top it with the chicken.
Can I use a different protein?
Absolutely. This flavor profile is incredibly adaptable. Lamb would be a traditional and delicious swap. For a vegetarian version, grilled halloumi cheese or marinated and roasted chickpeas would be phenomenal and still give you that satisfying, hearty texture.
My wrap keeps tearing when I roll it. What am I doing wrong?
This almost always comes down to the tortilla temperature and your filling placement. Make sure the tortilla is warm and pliable. Also, ensure your filling is in a tight, horizontal log in the center, not spread out everywhere. When you fold the sides in, they should almost meet in the middle, creating a neat package that’s much easier to roll tightly.
Greek Chicken Wraps
Make delicious Greek Chicken Wraps with juicy chicken, fresh veggies, and tzatziki. A quick, healthy meal perfect for lunch or dinner. Get the easy recipe now!
Ingredients
For the marinade and chicken:
-
450 g boneless, skinless chicken breasts or thighs (cut into strips)
-
3 tbsp extra virgin olive oil
-
1 large lemon (juice of, about 3 tbsp)
-
3 cloves garlic (minced)
-
1 tbsp dried oregano
-
1 tsp sea salt
-
0.5 tsp black pepper
For the wraps and assembly:
-
4 large low carb tortilla wraps
-
150 g tzatziki sauce (store-bought or homemade)
-
1 large cucumber (diced)
-
150 g cherry tomatoes (quartered)
-
1 small red onion (thinly sliced)
-
50 g Kalamata olives (pitted and sliced)
-
75 g feta cheese (crumbled)
-
1 handful fresh parsley (chopped)
Instructions
-
In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper. Add the chicken strips and toss until every piece is thoroughly coated. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes.01
-
Heat a large skillet or grill pan over medium-high heat. Once hot, add the marinated chicken strips in a single layer, letting any excess marinade drip off first. Cook for about 4-5 minutes per side, until the chicken is cooked through and has beautiful golden-brown sear marks. The internal temperature should reach 74°C. Transfer the chicken to a clean plate and let it rest for a couple of minutes.02
-
Warm your low carb tortillas directly over a low gas flame for a few seconds per side, in a dry skillet for 20-30 seconds, or wrapped in a damp paper towel in the microwave for 15-20 seconds.03
-
Lay a warm tortilla flat on your work surface. Spread a generous layer of tzatziki sauce down the center, leaving a good 5 cm border at the top and bottom. Then, layer on the cooked chicken strips, followed by the diced cucumber, cherry tomatoes, sliced red onion, Kalamata olives, and a hearty sprinkle of crumbled feta and fresh parsley.04
-
Fold the left and right sides of the tortilla inward over the filling. Then, starting from the bottom edge closest to you, tightly roll the wrap upwards, tucking the filling in as you go. Apply gentle but firm pressure to create a neat, cylindrical package.05
-
Place your beautifully wrapped creation seam-side down on a plate. You can slice it in half on a sharp diagonal for a pretty presentation, or just dive right in.06
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