Greek Chicken Wrap

Introduction

This Greek chicken wrap comes together in about 15 minutes and requires no cooking—just assembly. The combination of feta, oregano, and yogurt sauce delivers bright, tangy flavor in a handheld package that works equally well as a quick lunch, light dinner, or portable snack.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Servings: 4

Ingredients

• 2 cups shredded cooked chicken
• 2 ½ cups crumbled feta cheese
• ½ cup Greek Yogurt Sauce
• ½ cup fresh oregano, finely chopped
• 4 flour tortillas
• Olive oil

Instructions

1. Combine feta, chicken, yogurt sauce, and oregano. Set aside.
2. Brush one side of each tortilla with olive oil. Add ¼ of chicken mixture and roll the longer side up.
3. Repeat until all tortillas have been rolled.
4. Sprinkle with additional chopped oregano, and serve cold as a snack.

Variations

Add roasted red peppers: Include ½ cup chopped roasted red peppers in the filling mixture for sweetness and a softer texture that balances the tanginess of the feta.

Use spinach or arugula: Layer fresh greens on the tortilla before adding the chicken mixture to add crunch and mild bitterness that cuts through the richness of the cheese.

Swap in dill: Replace half the oregano with fresh dill for a lighter, more delicate herb profile that works well if you prefer a less Mediterranean flavor.

Make it spicy: Stir in ¼ teaspoon of red pepper flakes or a pinch of cayenne to the filling for subtle heat without overpowering the other flavors.

Toast the tortillas: Lightly toast the oiled tortillas in a skillet for 30 seconds per side before filling for a warmer, slightly crispy exterior.

Tips for Success

Don’t overfill: Use exactly ¼ of the mixture per wrap to avoid tearing the tortilla or creating a messy bite. Distribute the filling evenly along the center line.

Oil the tortillas evenly: Brush oil on just one side of each tortilla so the wrap holds together without becoming greasy. A pastry brush prevents overuse better than pouring.

Chill before serving: Let the assembled wraps sit in the fridge for at least 10 minutes so the flavors meld and the structure sets, making them easier to handle and more cohesive in flavor.

Make the yogurt sauce ahead: If you’re preparing this for a meal-prep lunch, combine and refrigerate your yogurt sauce base the night before so it’s ready to mix with the other ingredients.

Storage and Reheating

Refrigerator: Store wrapped wraps in an airtight container for up to 2 days. The tortillas will soften slightly and the feta will continue to release moisture, but the wrap remains safe and flavorful.

No reheating needed: Serve these wraps cold straight from the fridge. If you prefer them at room temperature, remove from the fridge 10 minutes before eating.

FAQ

Can I use store-bought rotisserie chicken?

Yes. Shred it while still warm if possible, then let it cool before mixing with the other ingredients. This is the fastest way to get cooked chicken for this recipe.

What if I don’t have Greek yogurt sauce?

You can make a simple version by mixing ½ cup plain Greek yogurt with 1 tablespoon lemon juice, 1 minced garlic clove, and a pinch of salt and pepper. Let it sit for 5 minutes before adding to the filling.

Can I make these ahead for a lunch box?

Yes, but wrap each one individually in parchment or foil and store in an airtight container. This prevents them from drying out or the filling from leaking onto other items.

Will the filling stay inside when I roll it?

As long as you don’t overfill and you roll from the longer side, the wraps hold together well. If your chicken mixture is very wet, drain off excess liquid before combining the ingredients.