Go Back

Mediterranean Grilled Chicken Wraps – Fresh, Flavorful, and Easy

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the chicken and marinade: 1.5 pounds boneless, skinless chicken breasts (or thighs)
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons lemon juice (fresh)
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • For the wraps: 4–6 large flatbreads, pitas, or tortillas
  • 1 cup cherry tomatoes, halved
  • 1 small cucumber, diced
  • 1/4 small red onion, thinly sliced
  • 1/2 cup Kalamata olives, pitted and sliced
  • 1/2 cup crumbled feta cheese
  • 2 cups chopped romaine or mixed greens
  • Fresh dill or parsley, chopped (optional)
  • For the sauce: 3/4 cup plain Greek yogurt
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1 small clove garlic, grated
  • 2 tablespoons grated cucumber, squeezed dry
  • 1 tablespoon chopped fresh dill or mint
  • Salt and pepper to taste

Method
 

  1. Prep the chicken: Pat the chicken dry. If using breasts, slice horizontally to create thinner cutlets for even cooking.
  2. Make the marinade: In a bowl, whisk olive oil, lemon juice, garlic, oregano, cumin, smoked paprika, salt, and pepper. Add chicken and coat well. Marinate for at least 20 minutes or up to 8 hours in the fridge.
  3. Mix the sauce: Stir together Greek yogurt, lemon juice, olive oil, grated garlic, grated cucumber, and herbs. Season to taste. Chill until ready to use.
  4. Prep the veggies: Halve the tomatoes, dice the cucumber, and slice the onion. Chop olives and greens. Keep everything ready in bowls for quick assembly.
  5. Heat the grill or pan: Preheat a grill to medium-high or use a cast-iron skillet/grill pan on the stove. Lightly oil the grates or pan.
  6. Cook the chicken: Grill 4–6 minutes per side, depending on thickness, until the internal temperature reaches 165°F (74°C). Let rest for 5 minutes, then slice into strips.
  7. Warm the flatbreads: Place flatbreads on the grill for 20–30 seconds per side or warm in a dry skillet until soft and pliable.
  8. Assemble the wraps: Spread a spoonful of sauce on each flatbread. Add greens, chicken, tomatoes, cucumber, onion, olives, and feta. Finish with more sauce and fresh herbs if you like.
  9. Wrap and serve: Fold the sides in and roll tightly from the bottom. Serve immediately while warm and crisp.