Greek Chicken Wrap
A portable lunch full of Mediterranean flavors. Grilled chicken, hummus, crisp cucumber, tomatoes, kalamata olives, and tangy feta cheese wrapped in a warm tortilla. It's fresh, healthy, and packed with protein.
About This Wrap Recipe
About This Recipe
Greek Chicken Wrap is a timeless favorite that blends comfort, flavor, and kitchen confidence in every bite. While versions of this dish vary by region and family tradition, the heart of it remains the same: simple ingredients, careful technique, and a result that feels both satisfying and memorable. A portable lunch full of Mediterranean flavors. Grilled chicken, hummus, crisp cucumber, tomatoes, kalamata olives, and tangy feta cheese wrapped in a warm tortilla. It's fresh, healthy, and packed with protein. The appeal of this recipe is how approachable it is for weeknights, while still feeling special enough for guests.
For the best result, focus on layering flavor in stages—build a solid base, control heat as you cook, and taste as you go. Small details matter: preheating properly, avoiding overcrowding, and finishing with fresh herbs or a bright acidic touch can dramatically improve the final plate. If you prep ingredients before starting, the workflow stays smooth and consistent.
What makes this recipe stand out is its balance: rich but not heavy, familiar but still elevated. Serve it hot, garnish with intention, and pair it with a complementary side to round out the meal. Whether you are making it for family dinner or a special occasion, Greek Chicken Wrap is the kind of dish that rewards care and always feels worth repeating.
Greek Chicken Wrap Ingredients
- 2 large flour tortillas (soft and pliable)
- 2 boneless, skinless chicken breasts
- 2 tbsp hummus
- 1/2 cucumber, sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup kalamata olives, pitted and chopped
- 1/4 cup crumbled feta cheese
- 1 tbsp olive oil
- 1 tsp dried oregano
- Salt and pepper
How to Make Greek Chicken Wrap
- 1
Season the chicken breasts with salt, pepper, and oregano. Brush with olive oil. Grill or pan-sear for 5-7 minutes per side until cooked through. Slice into thin strips.
- 2
Warm the flour tortillas in a dry pan or directly over a gas flame for 10-15 seconds per side. This makes them flexible and less likely to tear when rolling.
- 3
Spread a layer of hummus on the center of each tortilla. This acts as a glue to hold the ingredients together and adds moisture.
- 4
Layer the sliced chicken, cucumber, tomatoes, olives, and feta cheese on top of the hummus. Arrange them in a straight line to make rolling easier.
- 5
Starting from one end, tightly roll the tortilla over the filling. Tuck in the sides as you roll to create a burrito-style wrap. Slice in half diagonally to serve.
Chef's Tips
- Bloom aromatics for 30–60 seconds before adding liquids to unlock deeper flavor in Greek Chicken Wrap.
- Cook the main protein or core ingredient in batches if needed—overcrowding lowers pan heat and prevents proper browning.
- Reserve a small amount of cooking liquid to adjust texture at the end and keep the final result glossy, not dry.
- Finish with contrast: add a fresh element (herbs/citrus/crunch) right before serving to sharpen the overall flavor profile.
Nutrition Facts
520
Calories
32g
Protein
22g
Fat
48g
Carbs
Serving Suggestions
Serve Greek Chicken Wrap with a crisp seasonal salad or roasted vegetables for contrast and balance. Pair with sparkling water with citrus, a dry white wine, or light iced tea depending on the meal style. For presentation, plate in warm shallow bowls, add a neat finishing garnish, and leave visible texture on top for a premium restaurant-style look.
Recipe card
Greek Chicken Wrap
A portable lunch full of Mediterranean flavors. Grilled chicken, hummus, crisp cucumber, tomatoes, kalamata olives, and tangy feta cheese wrapped in a warm tortilla. It's fresh, healthy, and packed with protein.
Prep
10 min
Cook
8 min
Total
18 min
Servings
2 wraps
Ingredients
- 2 large flour tortillas (soft and pliable)
- 2 boneless, skinless chicken breasts
- 2 tbsp hummus
- 1/2 cucumber, sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup kalamata olives, pitted and chopped
- 1/4 cup crumbled feta cheese
- 1 tbsp olive oil
- 1 tsp dried oregano
- Salt and pepper
Instructions
- Season the chicken breasts with salt, pepper, and oregano. Brush with olive oil. Grill or pan-sear for 5-7 minutes per side until cooked through. Slice into thin strips.
- Warm the flour tortillas in a dry pan or directly over a gas flame for 10-15 seconds per side. This makes them flexible and less likely to tear when rolling.
- Spread a layer of hummus on the center of each tortilla. This acts as a glue to hold the ingredients together and adds moisture.
- Layer the sliced chicken, cucumber, tomatoes, olives, and feta cheese on top of the hummus. Arrange them in a straight line to make rolling easier.
- Starting from one end, tightly roll the tortilla over the filling. Tuck in the sides as you roll to create a burrito-style wrap. Slice in half diagonally to serve.
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