Mediterranean chicken wraps set the mood for easy eating—juicy grilled chicken meets crisp cucumber, plump cherry tomatoes, and briny feta, all tucked in a toasty wheat wrap with a swipe of spice-laced yogurt or cool tzatziki. The colors pop, the tastes collide, and every bite feels like summer on a city street. No prep marathons, no inflated grocery totals, just bold flavors and real texture in minutes. Wrap up your lunch or dinner in something fresh and stylish, and let weekday meals finally catch up with your appetite.
PrintHow to Make Mediterranean Chicken Wraps for Less [Quick]
Mediterranean chicken wraps set the mood for easy eating—juicy grilled chicken meets crisp cucumber, plump cherry tomatoes, and briny feta, all tucked in a toasty wheat wrap with a swipe of spice-laced yogurt or cool tzatziki. The colors pop, the tastes collide, and every bite feels like summer on a city street. No prep marathons, no inflated grocery totals, just bold flavors and real texture in minutes. Wrap up your lunch or dinner in something fresh and stylish, and let weekday meals finally catch up with your appetite.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 4 wraps 1x
- Category: Dinner
- Method: Skillet
- Cuisine: Mediterranean
Ingredients
- 2 cups cooked chicken breast, shredded or chopped
- 4 large whole wheat wraps
- 1 cup Greek yogurt
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1/2 tsp paprika
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 1/2 cup crumbled feta cheese
- Juice of 1 lemon
- Salt and pepper, to taste
Get Recipe Ingredients
Instructions
- Prepare the Sauce:
In a small bowl, mix the Greek yogurt, garlic powder, oregano, lemon juice, salt, and pepper. Stir until smooth and creamy. Set aside. - Season the Chicken:
Heat olive oil in a pan over medium heat. Add the cooked chicken, sprinkle with paprika, and toss to coat evenly. Allow the chicken to warm through and soak up the seasoning, about 3-4 minutes. - Prep the Vegetables:
While the chicken heats, chop the cucumbers, tomatoes, red onion, and parsley. These fresh ingredients give the wraps their signature crunch and vibrant flavor. - Assemble the Wraps:
Lay a whole wheat wrap flat on a clean surface. Spread 2-3 tablespoons of the yogurt sauce in the center. Add a layer of seasoned chicken, then top with cucumbers, tomatoes, onions, and herbs. Sprinkle with feta cheese for a creamy finish. - Wrap It Up:
Fold the sides of the wrap inward, then roll it tightly from the bottom to secure the filling. Repeat with the remaining wraps. - Serve:
Slice the wraps in half if desired and serve immediately. Pair with a side of hummus or a crisp green salad for a complete meal.
Notes
- Feel free to experiment with different protein options, like lamb or beef, to switch up the flavor profile.
- Leftovers can be stored in the fridge for up to two days, though it’s best to assemble the wraps fresh for maximum crunch.
Frequently Asked Questions
Can I use store-bought tzatziki sauce instead of making the yogurt sauce?
Absolutely! Tzatziki is a fantastic substitute and saves even more time.
How do I keep the wraps from getting soggy?
Pat the vegetables dry before adding them to the wraps. Assemble the wraps just before eating to maintain their texture.
Can I freeze these wraps?
It’s best to freeze the chicken and sauce separately. Assemble the wraps after thawing for a fresh taste.
Storage Instructions
Store leftover chicken and sauce in separate airtight containers in the fridge for up to 3 days. Assemble the wraps fresh when ready to eat for the best flavor and texture.
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