Greek Chicken Wrap

5 from 1 vote

These Greek chicken wraps will be your new favorite lunch or easy dinner. They're bursting with Greek flavors and made with simple ingredients - marinated chicken, fresh veggies, and creamy tzatziki wrapped up in a soft tortilla or pita.

Prep Time40

Cook Time15

Total Time55

Course: lunch

Cuisine: Greek

Servings:

Calories: 371kcal

Author: Rachel Oostdyk

Ingredients

For the Chicken and Marinade:

2 large boneless skinless chicken breasts
1 tablespoon olive oil extra virgin
2 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
2 cloves garlic minced
1 tsp dried oregano
¼ tsp ground cumin
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Wrap Fillings:

1 cucumber diced
¼ Red onion thinly sliced
1 cup grape tomatoes halved
2 tbsp feta cheese crumbled
4 tbsp store-bought tzatziki sauce
4 medium flour tortillas

Instructions

In a small bowl, whisk together olive oil, fresh lemon juice, minced garlic, dried oregano, ground cumin, kosher salt, and black pepper.
Place chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over, ensuring each piece is well coated.
Refrigerate for at least 30 minutes, preferably overnight.
Preheat a grill or grill pan over medium-high heat. If using a grill, lightly oil the grates.
Remove the chicken from the marinade, discarding the excess.
Cook the chicken for 6-7 minutes on each side or until fully cooked. The internal temperature should reach 165°F (74°C).
Once cooked, let the chicken rest for a few minutes before slicing on a cutting board.
Lay out a tortilla or pita bread and place sliced chicken in the center.
Add slices of fresh cucumber, red onion, halved grape tomatoes, and crumbled feta cheese.
Drizzle 1 tbsp of tzatziki sauce over the fillings.
Fold the sides over the fillings to create a wrap.
Slice the wrap in half for easy serving and enjoy.

Notes

If time allows, let your chicken marinate overnight. The longer it soaks, the more flavorful and tender it will be.

Before assembling your wraps, warm the tortillas slightly on a skillet or in the microwave oven, covered with a damp paper towel.This makes them more pliable and less likely to tear.

If you're packing your wraps, wrap them tightly in parchment paper. This keeps all the ingredients snug and the wrap intact until you're ready to enjoy.

Any leftover chicken or veggies can be tossed into a salad, mixed with quinoa, or used to top a homemade pizza for a quick meal the next day.

Nutrition