Mediterranean Chicken Wrap Recipe with Tzatziki and Feta

Perfect for a quick lunch or an easy dinner, these Greek Chicken Wraps are bright with Mediterranean flavors and lower in calories. The filling can be prepared ahead for simple meal prep and fast lunches.

If you enjoy Greek-inspired dishes, try similar ideas like Greek tacos or Greek quesadillas for more quick meals.

As the weather warms up, I often swap heavy comfort food for lighter, fresher meals. I love casseroles, pasta, and all the cozy classics, but when summer arrives I look for easy dinners that don’t require a lot of cooking.

This summer I’ve been building a collection of simple, no-fuss recipes, and these Greek Chicken Wraps are a perfect addition. They’re fast to make, full of flavor, and versatile enough to adapt to what you have in the fridge.

One of my favorite shortcuts for quick meals is keeping cooked, shredded chicken in the freezer. When you have extra time, cook a few chicken breasts or a whole chicken, shred the meat, and freeze it for later use. If you don’t have shredded chicken on hand, a store-bought rotisserie chicken works well, too.

The wraps combine classic Greek elements—tomatoes, cucumber, Kalamata olives, feta, lemon, oregano, and olive oil—tossed with chicken and finished with hummus spread on the tortilla. They require no cooking, make a light meal, and are easy to customize. Because they’re lower in calories than many typical comfort meals, they make a nice option for lunch or a simple dinner.

These wraps are quick to assemble and can become a repeat dinner all summer long. They’re ideal when you want something fresh, satisfying, and ready in minutes.

Ingredients

• Chicken: Cooked, shredded chicken (homemade or rotisserie). Leftover chicken works great.
• Tomatoes: Grape or cherry tomatoes are easy to use; quarter or halve them. A chopped regular tomato is fine too.
• Cucumbers: Mini cucumbers are ideal because they’re often seedless and unpeeled; an English cucumber also works.
• Kalamata Olives: Coarsely chopped for salty, tangy flavor. Omit if you don’t like olives.
• Feta Cheese: Crumbled feta adds saltiness; the recipe calls for a small amount but feel free to add more to taste.
• Lemon Juice: Fresh lemon juice brightens and balances the flavors.
• Oregano: Fresh oregano is best, but dried works—use slightly more if dried.
• Olive Oil: Use a good extra virgin olive oil for best flavor.
• Red Pepper Flakes: Optional, for a touch of heat.
• Hummus: Plain hummus is used to spread on the tortilla; flavored hummus can be used if desired.
• Tortillas: Whole wheat 8-inch tortillas are a healthier choice, but use whatever you prefer.

How to Make Greek Chicken Wraps

STEP 1: In a large bowl, combine the shredded chicken, tomatoes, cucumbers, Kalamata olives, crumbled feta, lemon juice, oregano, olive oil, and a pinch of red pepper flakes if using. Toss well and taste, adding salt and pepper if needed.

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

STEP 3: Divide the chicken mixture evenly among the tortillas, keeping the filling about an inch from the edges to make rolling easier.

STEP 4: Fold one side of the tortilla over the filling, then fold in the sides and roll tightly to form the wrap. Cut in half to serve.

Tips and Tricks

For meal prep, store the filling in a sealed container in the refrigerator and assemble wraps when you’re ready to eat. The filling stays fresh for a few days, but may become soggy if stored too long.

If you assemble full wraps ahead of time, eat them within 24 hours for best texture.

These wraps are highly customizable: swap the hummus for tzatziki, add greens, or omit ingredients you don’t prefer.

More Wrap Recipes

Explore other simple wraps like chicken Caesar wraps, pesto chicken wraps, or vegetarian wraps with beans and cheese for a variety of quick meals.

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