Mediterranean Greek Chicken Wraps
Some meals just make me think of sunny weekends, fresh vegetables, and sitting around the table with family. These Mediterranean Greek Chicken Wraps are exactly that kind of meal.
I first made them after a friend recommended marinating chicken with lemon, garlic, and oregano before grilling it. I tucked the juicy chicken into warm whole-grain wraps with crunchy cucumber, tomatoes, red onion, feta, and a creamy homemade tzatziki sauce. Last weekend, I made them again for my family, and everyone loved them. Even better, everyone could build their own wrap exactly the way they liked it.
Now I make these when I’m busy during the week, when I’m craving something fresh, or when I want an easy weekend lunch that doesn’t feel boring. They’re colorful, filling, flavorful, and so much better than a plain sandwich.
Why You’ll Love These Wraps
High in protein
Fresh Mediterranean flavors
Easy weeknight meal
Great for meal prep
Packed with crunchy vegetables
Creamy homemade tzatziki
Easy to make lower-carb
Ingredients
For the Chicken
1½ pounds boneless, skinless chicken breasts or thighs
2 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
3 garlic cloves, minced
1 teaspoon dried oregano
½ teaspoon paprika
½ teaspoon ground cumin
½ teaspoon salt
¼ teaspoon black pepper
For the Tzatziki
¾ cup plain Greek yogurt
½ cucumber, finely grated and squeezed dry
1 tablespoon fresh lemon juice
1 garlic clove, minced
1 tablespoon fresh dill, chopped
1 tablespoon extra virgin olive oil
Pinch of salt and black pepper
For the Wraps
4 whole-grain or high-fiber tortillas
1 cup chopped cucumber
1 cup cherry tomatoes, halved
½ small red onion, thinly sliced
½ cup crumbled feta cheese
½ cup Kalamata olives, sliced
Fresh parsley or dill
Lemon wedges
Instructions
Step 1: Marinate the Chicken
Place the chicken in a bowl.
Add olive oil, lemon juice, garlic, oregano, paprika, cumin, salt, and black pepper.
Toss well to coat.
Cover and refrigerate for at least 30 minutes, or up to 8 hours.
Step 2: Make the Tzatziki
Add Greek yogurt, grated cucumber, lemon juice, garlic, dill, olive oil, salt, and pepper to a bowl.
Mix until creamy.
Refrigerate while you prepare the chicken.
Step 3: Cook the Chicken
Heat a grill, grill pan, or skillet over medium-high heat.
Cook the chicken for approximately 5–7 minutes per side, depending on thickness, until fully cooked.
The internal temperature should reach 165°F (74°C).
Let the chicken rest for 5 minutes before slicing.
Step 4: Prepare the Vegetables
While the chicken rests, chop the cucumber and tomatoes.
Slice the red onion and Kalamata olives.
Keep all the toppings ready for assembling.
Step 5: Warm the Wraps
Warm each tortilla in a dry skillet for about 20–30 seconds per side.
This makes them softer and easier to fold.
Step 6: Assemble
Spread a generous spoonful of tzatziki over each wrap.
Add sliced grilled chicken.
Top with cucumber, tomatoes, red onion, feta, Kalamata olives, and fresh herbs.
Finish with a squeeze of lemon.
Step 7: Fold and Serve
Fold the bottom of the tortilla upward, then fold in the sides and roll tightly.
Slice in half and serve immediately.
My Tips for the Best Greek Chicken Wraps
Marinate the chicken ahead of time for deeper flavor.
Don’t skip the resting time after cooking—the chicken stays much juicier.
Squeeze excess water from the grated cucumber before making tzatziki.
Warm the tortillas before filling them.
Don’t overfill the wraps or they will be difficult to roll.
Add the feta and olives according to your preferred saltiness.
Diabetes-Inspired Lower-Carb Option
For a lower-carbohydrate version, use a high-fiber or lower-carb tortilla, or skip the tortilla completely and serve everything in a large lettuce wrap or salad bowl.
Load up on the chicken, cucumber, tomatoes, greens, and tzatziki for a protein-rich meal with plenty of vegetables.
Mediterranean Variations
Try adding:
Roasted red peppers
Hummus
Grilled zucchini
Artichoke hearts
Baby spinach
Avocado
Pickled onions
Fresh mint
You can also replace the chicken with grilled shrimp or salmon.
Serving Suggestions
Serve these wraps with:
Greek cucumber salad
Roasted vegetables
Hummus
Lentil salad
Fresh fruit
A small portion of roasted potatoes
Storage & Meal Prep
Store cooked chicken, vegetables, feta, olives, and tzatziki separately in airtight containers in the refrigerator for up to 3–4 days.
Keep the tortillas separate and assemble each wrap just before eating for the best texture.
Prep Time
15 minutes
Marinating Time
30 minutes
Cook Time
15 minutes
Total Time
1 hour
Servings
4 wraps
Nutrition Facts
Approximate per wrap:
Calories: 510
Protein: 45g
Carbohydrates: 35g
Fat: 23g
Fiber: 7g
Sugar: 5g
Sodium: 820mg
Nutrition will vary depending on the tortilla, feta, olives, and amount of tzatziki used.
Frequently Asked Questions
Can I use chicken thighs?
Absolutely. Boneless, skinless thighs are especially juicy and flavorful and work beautifully in these wraps.
Can I make these ahead of time?
Yes. Prepare all the components ahead of time and assemble the wraps just before serving.
Can I make them low-carb?
Yes. Use a low-carb tortilla or turn the ingredients into a lettuce wrap or Mediterranean chicken salad bowl.
Can I use store-bought tzatziki?
Of course. Homemade tastes fresh, but a good plain Greek yogurt-based tzatziki can save time on busy days.
What other vegetables can I add?
Spinach, roasted peppers, shredded lettuce, zucchini, artichokes, and cucumber are all delicious additions.
Can I freeze the chicken?
Yes. Cooked chicken can be frozen separately for up to about 3 months. Thaw it in the refrigerator and reheat gently before assembling the wraps.