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greek chicken wraps recipe

Greek Chicken Wraps Recipe

These Greek Chicken Wraps are a delightful and uncomplicated way to bring the vibrant flavors of the Mediterranean to your table, offering a quick and satisfying meal perfect for busy weeknights. This recipe delivers a taste of Greece with minimal effort, making it an excellent choice for anyone looking for delicious and healthy lunch or dinner options.
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Prep Time 15 minutes
Cook Time 20 minutes
Marinating Time 20 minutes
Total Time 35 minutes
Servings: 4 wraps
Course: Dinner, Lunch, Main Course
Cuisine: Greek, Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 pounds boneless, skinless chicken breasts or thighs
  • 2 tablespoons olive oil
  • 1 tablespoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 large whole wheat tortillas or pita breads
  • 1 cup crumbled feta cheese
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/4 cup chopped red onion
  • 1/4 cup chopped fresh parsley
  • 1 tomato, diced
  • 1/2 cup Tzatziki sauce store-bought or homemade

Equipment

  • Medium Bowl
  • Grill pan or large skillet
  • Cutting Board

Method
 

  1. In a medium bowl, combine the olive oil, dried oregano, dried thyme, garlic powder, salt, and black pepper.
    2 tablespoons olive oil, 1 tablespoon dried oregano, 1 teaspoon dried thyme, 1 teaspoon garlic powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper
  2. Add the chicken breasts or thighs to the bowl and toss to coat them evenly with the marinade. Let the chicken marinate for at least 20 minutes at room temperature, or for a more intense flavor, refrigerate for up to 4 hours.
    1.5 pounds boneless, skinless chicken breasts or thighs
  3. Heat a grill pan or a large skillet over medium-high heat.
  4. If using chicken breasts, you can slice them in half horizontally to create thinner cutlets for quicker cooking, or cook them whole and then slice. If using chicken thighs, trim any excess fat.
    1.5 pounds boneless, skinless chicken breasts or thighs
  5. Add the marinated chicken to the hot pan or grill. Cook for 6-8 minutes per side, or until the chicken is cooked through and no longer pink in the center. The internal temperature should reach 165°F (74°C).
    1.5 pounds boneless, skinless chicken breasts or thighs
  6. Once cooked, remove the chicken from the pan and let it rest on a cutting board for 5-10 minutes. This allows the juices to redistribute, ensuring tender and moist chicken.
  7. While the chicken is resting, warm the tortillas or pita breads. You can do this by placing them directly on a low gas burner for a few seconds per side until pliable, warming them in a dry skillet over medium heat for about 20-30 seconds per side, or wrapping them in a damp paper towel and microwaving for 20-30 seconds.
    4 large whole wheat tortillas or pita breads
  8. Slice or shred the cooked chicken into bite-sized pieces.
  9. Lay a warmed tortilla or pita flat on a clean surface.
    4 large whole wheat tortillas or pita breads
  10. Spread a generous layer of tzatziki sauce over the surface of the tortilla, leaving a small border.
    1/2 cup Tzatziki sauce
  11. Layer the sliced or shredded chicken over the tzatziki sauce.
  12. Sprinkle the crumbled feta cheese, Kalamata olives, chopped red onion, and diced tomato over the chicken.
    1 cup crumbled feta cheese, 1/2 cup Kalamata olives, pitted and halved, 1/4 cup chopped red onion, 1 tomato, diced
  13. Add a layer of thinly sliced cucumber.
  14. Top with fresh chopped parsley.
    1/4 cup chopped fresh parsley
  15. Fold in the sides of the tortilla and then tightly roll it up to create a wrap. If using pita bread, you can simply fill the pocket.
    4 large whole wheat tortillas or pita breads
  16. Repeat the process for the remaining tortillas and ingredients.

Notes

Store components separately to maintain freshness and prevent sogginess. Assemble wraps just before serving.