These Greek chicken wraps are fresh, tangy, and packed with juicy herb seasoned chicken and a creamy yogurt tahini sauce.
They come together quickly for an easy weeknight dinner, healthy meal prep, or a light lunch that still feels satisfying.
Greek Chicken Wraps
30 min
|
easy
|
high-protein,
Mediterranean diet
Introduction
Ingredients (4 servings)
Adjust servings:
Ingredients for the Chicken
Ingredients for the Yogurt-Tahini Sauce
Ingredients for the Wraps
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How to Make Greek Chicken Wraps
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Season the chicken
Pat the chicken cutlets dry with paper towels so the oil and seasonings stick better.
In a bowl, toss the chicken with olive oil, sea salt, black pepper, oregano, garlic powder, onion powder, and lemon juice.
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Cook the chicken
Heat a large skillet over medium high heat until hot, then add a little olive oil if needed.
Arrange the chicken cutlets in a single layer and cook for 3 to 4 minutes per side.
Cook until the chicken is golden on the outside and reaches 165 degrees F internally.
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Rest and slice the chicken
Transfer the cooked chicken to a plate and let it rest for at least 5 minutes.
Slice the chicken into thin strips that will fit easily inside the wraps.
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Make the yogurt tahini sauce
In a small bowl, whisk together the Greek yogurt, tahini, lemon juice, grated garlic, dill, and sea salt.
Add 1 tablespoon of water at a time, whisking, until the sauce is smooth and drizzly.
Taste and adjust lemon or salt to your liking.
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Warm tortillas and prep veggies
Warm the tortillas in a dry skillet for 20 to 30 seconds per side or in the microwave.
Lay the warm tortillas on a clean surface and divide the shredded lettuce among them.
Top the lettuce with diced tomatoes and cucumber so every bite has a mix of veggies.
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Assemble the Greek chicken wraps
Place sliced chicken down the center of each tortilla on top of the veggies.
Drizzle generously with the yogurt tahini sauce, saving some for dipping if you like.
Fold the sides over the filling, then roll up tightly from the bottom to form a wrap.
Slice in half on a slight diagonal if serving right away, or wrap tightly for lunches.
Substitutions
- Chicken breast -> Chickpeas
- Use 1 can drained chickpeas, toss with the same spices, and roast until golden for a vegetarian wrap. The wraps taste hearty and slightly nutty, and the chickpeas hold their shape nicely.
- Tahini -> Almond butter
- Swap tahini with unsweetened almond butter if you are out of sesame paste. The sauce stays creamy, with a milder flavor that still pairs well with lemon, garlic, and dill.
- Greek yogurt -> Coconut yogurt
- Use plain, unsweetened coconut yogurt instead of Greek yogurt for a dairy free option. It gives the sauce a gentle tang and richness without the milk, with just a hint of coconut.
Tips
- Pound the chicken evenly
- If your chicken cutlets are uneven, lightly pound them so they cook at the same rate. Even thickness keeps the meat juicy and prevents thin ends from drying out.
- Use a meat thermometer
- Check the thickest part of the chicken with an instant read thermometer. Pull the pieces at 165 degrees F to avoid dry, overcooked meat.
- Salt the tomatoes early
- Sprinkle a tiny pinch of salt over the diced tomatoes while you prep the other ingredients. This draws out some juice and makes their flavor brighter in the wrap.
- Pack for make ahead lunches
- If packing for later, keep the sauce in a small container and add it right before eating. This keeps the tortillas from getting soggy in the fridge.
- Char the tortillas
- For extra flavor, briefly toast the tortillas over a gas burner using tongs. Little charred spots add a smoky note and make the wraps feel special.
Nutrition Facts *
| Energy | 372 | kcal |
|---|---|---|
| Protein | 31 | g |
| Total Fat | 15 | g |
| Carbohydrates | 28 | g |
| Dietary Fiber | 7 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- How can I keep the chicken from turning out dry?
- Do not overcook the chicken and let it rest before slicing. Use medium high heat so the outside browns as the inside reaches 165 degrees F.
- Can I grill the chicken instead of using a skillet?
- Yes, grill the seasoned cutlets over medium high heat for about 3 to 4 minutes per side. Oil the grates well so the chicken does not stick.
- Can I make these wraps ahead of time?
- You can assemble wraps up to 4 hours ahead, but keep them chilled and wrapped tightly. For longer storage, prep components separately and assemble just before eating.
- What can I serve with these Greek chicken wraps?
- Serve them with oven roasted potatoes, a simple green salad, or a bowl of lentil soup. Olives or hummus with pita chips also make a nice, easy side.
Serving Suggestions
Reviews
Post your review and pictures below! ⬇︎ Thanks for your review!
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Sasha Powell, Philadelphia, PA: It was easy to make and really impressed my family
: Glad it impressed your family, Sasha!
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Nancy, Fremont: I didn't have tahini I substituted a little extra greek yogurt and ti was really good!
: Glad the extra Greek yogurt worked well for you, Nancy!
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Carol, Springfield, MO: Very good! 🥙 Will def make again! 😍 Tasty and easy to put together!
: So glad it worked out for you, Carol! If you want to switch it up next time, try adding a little extra lemon in the yogurt tahini sauce or a pinch of smoked paprika on the chicken for a deeper flavor.
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Carol, Portland: I loved the yogurt tahini sauce! 🥰 So good!
: So glad you enjoyed it, Carol!
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pg9526: Just tried these wraps for dinner and they were seriously so fresh and flavorful! The yogurt tahini sauce is everything. Next time I’m tossing in a little feta and some sliced red onion for extra zing
: Love hearing that!
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bakesfan, Memphis, TN: These wraps turned out super fresh and satisfying, and the yogurt tahini sauce is the real star. My chicken got a little overbrowned because my skillet was too hot, so I’d dial it back to medium and watch it closely. The sauce also started out thicker than I expected, but the extra water smoothed it out fast. Next time I’m adding feta and red onion because it’s already great and those would make it even better.
: Happy these were a hit! Medium heat is perfect for keeping the chicken from overbrowning, and feta plus red onion will be great add-ins.
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