Greek Chicken Wraps

Perfect for a quick lunch or an easy dinner, these Greek Chicken Wraps are filled with flavor and are low in calories. The filling can also be meal prepped to make lunches even easier.

Love a good Greek twist to a recipe? Also try these Greek Tacos or these Greek Quesadillas.

We have officially hit the point of the year when I get stumped when it comes to choosing what to make for dinner.

I will fully admit that I am a comfort food kind of girl. I have no shame – I love a good casserole. Meat, cheese, pasta – load it up, I want it all. But when the temperatures start to climb, comfort foods are not the way to go. Light, fresh, easy – that’s what a good summer meal is made of.

But for some reason, this is when I have a hard time coming up with good summertime recipes to make. So it is my goal this year to beef up my arsenal of great summer recipes – starting with these Greek Chicken Wraps.

This recipe uses one of my favorite freezer staples – cooked, shredded chicken. I always keep some stocked in my freezer to use for an easy dinner or lunch. It’s easy to cook up a few chicken breasts or a whole chicken when you have some extra time, then shred it up and freeze it for later. Or if your freezer isn’t stocked, pick up a rotisserie chicken in a pinch.

For this chicken wrap recipe, you combine all kinds of great Greek flavors to make an easy lunch or dinner wrap. I’m a sucker for a good wrap recipe, and I love Greek flavors, so I knew this one would be a hit. And bonus – it’s actually low in calories so it’s a healthy lunch or dinner recipe, as well. Winner!

This recipe just may be making an appearance over and over again in our house all summer long. I love that it’s quick, easy, and doesn’t require any cooking.

Ingredients

• Chicken: Like I mentioned above, you can use cooked, shredded chicken that you’ve prepared yourself, or you can use a rotisserie chicken. This is a great use for leftover chicken, as well!
• Tomatoes: I like to use grape or cherry tomatoes, but you can chop up a regular tomato if that is what you have on hand.
• Cucumbers: I like the mini cucumber for this recipe. They tend to be seedless, you don’t have to peel them, and they taste great. An English cucumber will also work.
• Kalamata Olives: I like to keep a jar of Kalamata olives in the fridge because I love them so much, but if you aren’t a fan, you can leave them out.
• Feta Cheese: The recipe only calls for 2 tablespoons, but I will often add in a bit more because I really like the salty cheese.
• Lemon Juice: This is a great acid to balance out the flavors and bring in some freshness.
• Oregano: If possible, fresh oregano is best here. But you could also use dry oregano – you would probably want a little over a teaspoon of dried oregano.
• Olive Oil: I like to use a good extra virgin olive oil.
• Red Pepper Flakes: These are optional, but I love to add a little bit of heat.
• Hummus: You can use homemade hummus or store bought. I just use traditional hummus, but feel free to get crazy and use a flavored hummus, if desired.
• Tortillas: I use a whole wheat tortilla to keep with the “healthier” aspect of this recipe. You can really use any tortillas that you want. These Carb Balance tortillas are my personal favorite.

How to Make Greek Chicken Wraps

STEP 1: Start by combining all of the filling ingredients in a large bowl. This is everything except the hummus and the tortillas. I like to taste it at this point and add some salt and pepper, if needed.

STEP 2: Spread the hummus down the center of each tortilla.

STEP 3: Divide the filling between each of the tortillas. You want to keep it about an inch from each of the edges to make rolling the wrap easier.

STEP 4: To make the wrap, fold one side over the filling, then fold in the outside edges. Continue to roll, keeping everything as tight as possible.

Tips and Tricks

If you want to meal prep this recipe, I like to keep the filling in a bowl in the refrigerator and then assemble the wrap when it is time to eat. The filling will keep in the fridge for a few days, but will start to get soggy beyond that.

If you assemble the wraps, you’ll want to eat them within 24 hours.

Feel free to add or take away ingredients that you like or don’t like. These are very customizable.

More Wrap Recipes

Chicken Caesar Wraps
Chicken Pesto Wraps
Vegetarian Wraps with Beans and Cheese

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