Greek Chicken Wrap

Introduction

This Greek chicken wrap comes together in about 15 minutes and requires no cooking—just assembly and chilling. The feta and oregano deliver authentic Mediterranean flavor, while the yogurt sauce keeps the filling moist and tangy without weighing it down.

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 vegetables: Dice roasted red peppers, cucumbers, or sun-dried tomatoes and mix into the filling for extra texture and freshness without changing the Greek flavor profile.

Use spinach or lettuce: Layer a few leaves of fresh spinach or romaine inside each tortilla before adding the filling to add crunch and reduce density.

Swap the cheese: Replace feta with crumbled halloumi or kasseri for a firmer, slightly less salty cheese that still reads Greek.

Make it spicy: Stir a pinch of red pepper flakes into the yogurt sauce or sprinkle them over the filling for heat.

Prepare as a platter: Instead of rolling, layer the filling and oregano on each tortilla, cut into quarters, and serve as open-faced bites for entertaining.

Tips for Success

Use room-temperature tortillas: Cold tortillas crack and tear when you roll them. Let them sit out for a few minutes or warm them briefly so they’re pliable.

Don’t overstuff: ¼ cup of filling per tortilla is the right amount. Too much will cause the wrap to split or become messy to eat.

Chill before serving: Refrigerate the rolled wraps for at least 30 minutes so the filling sets and flavors meld. This also makes them easier to handle.

Shred your own chicken: Store-bought rotisserie chicken works fine, but hand-shredded chicken absorbs the yogurt sauce better and holds together in the wrap more securely.

Toast the tortillas lightly: If your tortillas are thin or tend to tear, brush them with olive oil and warm them in a dry skillet for 10 seconds per side to strengthen them before rolling.

Storage and Reheating

To reheat, unwrap and warm each tortilla in a dry skillet over medium heat for 30 seconds per side, then reassemble with the filling. Alternatively, eat them cold straight from the fridge.

FAQ

Can I make these wraps ahead for meal prep?

Yes, roll and refrigerate them up to 2 days in advance. Keep them in a single layer in an airtight container separated by parchment paper so they don’t stick together.

What if I don’t have Greek yogurt sauce on hand?

Mix plain Greek yogurt with a squeeze of lemon juice, minced garlic, and a pinch of salt and dried oregano to create a simple sauce that works just as well.

Can I use whole wheat or flavored tortillas instead of flour?

Whole wheat tortillas work fine and add nuttiness; flavored varieties (spinach, tomato) may compete with the oregano, so stick with plain flour or whole wheat for the clearest Greek flavor.

How do I prevent the wraps from unraveling when I pick them up?

Roll them tightly and refrigerate for at least 30 minutes before serving. You can also cut them in half or into thirds once chilled, which makes them sturdier and easier to eat as finger food.