Mediterranean Greek Chicken Wraps with Lemon Herb Dressing
These Mediterranean Greek Chicken Wraps are fresh, flavorful, and perfect for a quick lunch or light dinner. Juicy lemon-garlic chicken is wrapped with crisp vegetables, tangy feta, and briny Kalamata olives, then drizzled with a zesty lemon herb dressing. Each bite is satisfying, balanced, and full of Mediterranean flair.
Time: 30 minutes (including marination & cooking)
Ingredients
For the Chicken:
1 lb boneless skinless chicken breasts (or thighs)
2 tbsp olive oil
2 cloves garlic, minced
1 tbsp lemon juice
1 tsp dried oregano
½ tsp paprika
Salt & black pepper, to taste
For the Wraps:
4 large whole wheat or flour tortillas (or pita wraps)
1 cup cherry tomatoes, halved
1 small cucumber, diced
¼ red onion, thinly sliced
½ cup Kalamata olives, pitted & sliced
½ cup crumbled feta cheese
2 cups chopped romaine lettuce
For the Lemon Herb Dressing:
3 tbsp olive oil
2 tbsp lemon juice
1 tbsp red wine vinegar
1 tsp Dijon mustard
1 tsp dried oregano (or 1 tbsp fresh)
1 tbsp fresh parsley, chopped
Salt & black pepper, to taste
Instructions
Marinate the chicken: In a bowl, combine olive oil, garlic, lemon juice, oregano, paprika, salt, and pepper. Add chicken and coat well. Let marinate for at least 15 minutes (or up to 2 hours in the fridge).
Cook the chicken: Heat a skillet or grill pan over medium heat. Cook chicken for 5–6 minutes per side (depending on thickness) until golden brown and fully cooked. Rest for 5 minutes, then slice into strips.
Make the lemon herb dressing: In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, oregano, parsley, salt, and pepper until smooth.
Assemble the wraps: Warm tortillas or pitas. Layer with romaine, tomatoes, cucumber, red onion, olives, feta, and sliced chicken.
Drizzle & wrap: Spoon lemon herb dressing over the filling, fold or roll up the wraps, and serve immediately.
Tips & Variations
Low-carb option: Swap tortillas for large lettuce leaves or low-carb wraps.
Grilled version: Cook the chicken on an outdoor grill for a smoky flavor that pairs perfectly with the lemon herb dressing.
Add spreads: Layer hummus or tzatziki inside the wrap for extra creaminess.
Make it vegetarian: Replace chicken with roasted chickpeas, grilled halloumi, or falafel.
Switch the grain: Instead of wraps, serve everything in a rice or quinoa bowl with the dressing drizzled on top.
Extra crunch: Add thinly sliced bell peppers, shredded carrots, or pickled onions.
Meal prep tip: Keep ingredients stored separately in the fridge and assemble wraps just before eating to avoid sogginess.
Q&A
Q: Can I make these wraps ahead of time?
A: It’s best to store the ingredients separately and assemble just before eating so the wraps don’t get soggy.
Q: Can I use store-bought dressing instead of homemade?
A: Yes, but the homemade lemon herb dressing is fresher and lighter. If using store-bought, look for a Greek or lemon vinaigrette.
Q: What’s the best type of wrap to use?
A: Whole wheat tortillas, flour tortillas, or pita wraps all work well. If you want more traditional flavor, pita is a great choice.
Q: Can I substitute the chicken?
A: Absolutely. Try turkey breast, shrimp, or even salmon for a different protein option.
Q: How do I keep the wraps from tearing?
A: Warm the tortillas or pitas slightly before assembling. This makes them softer and easier to fold without breaking.
Nutrition
(per wrap, serves 4)
Calories: ~420
Protein: ~32g
Carbohydrates: ~32g
Fat: ~19g
Fiber: ~6g
Sugar: ~4g
(Values are approximate and depend on tortilla size, feta, and olive amounts used.)
Conclusion
These Mediterranean Greek Chicken Wraps with Lemon Herb Dressing are fresh, filling, and versatile. The tender chicken, crisp vegetables, and zesty dressing come together for a wrap that works as a quick lunch, weeknight dinner, or even a portable meal on the go. With options to customize—from low-carb to vegetarian—this recipe is one you’ll keep coming back to.