greek chicken wraps

5 from 1 vote
Prep Time: 40 minutes
Cook Time: 15 minutes
Total Time: 55 minutes
Servings: 6



  • ¼ cup olive oil
  • 1 lemon zest + juice
  • 3 cloves garlic minced
  • 2 teaspoons greek seasoning
  • 6 boneless, skinless chicken thighs


  • ½ cup plain greek yogurt
  • 2 teaspoons fresh dill
  • 1 tablespoon lemon juice


  • 1 pint grape tomatoes
  • 1 cucumber
  • ¼ red onion
  • cup feta cheese crumbled
  • 6 tortillas
  • hummus


  • In a large resealable bag or shallow dish combine ¼ cup of olive oil, zest and juice of 1 lemon , 3 cloves of minced garlic (or 3 frozen garlic cubes), and 2 teaspoons of Greek seasoning. Add 6 boneless skinless chicken thighs, close the top of the bag, and massage the ingredients to combine. Let the chicken marinate for at least 30 minutes or up to 12 hours.
  • While the chicken is marinating, prepare the Yogurt Dill Sauce. In a small bowl combine ½ cup of Greek yogurt, 2 teaspoons finely chopped fresh dill, 1 tablespoon lemon juice, and a pinch of salt and pepper. Set the sauce aside.
  • Slice 1 pint of grape tomatoes in half and dice 1 cucumber and season with salt and pepper. Thinly slice ¼ of a red onion (use this tip to take the sharp bite out of the onion).
  • After the chicken has marinated, cook the chicken thighs in a large skillet or on the grill over medium heat for about 5-7 minutes on each side, or until well browned and cooked through (165° F). Transfer the cooked chicken to a cutting board to rest for 5 minutes before slicing.
  • To build the wraps, spread each flatbread with a couple tablespoons of hummus, pile some sliced chicken on top, then top with a handful of tomatoes, cucumbers, and sliced onion. Dollop with the yogurt sauce, wrap the flatbread around the filling ingredients and enjoy.


  • Serve with oven roasted fries or sweet potato fries.


  • Protein: Chicken thighs can be swapped for chicken breasts – just increase the cook time until the chicken is fully cooked to 165°F.
  • Vegetarian: Substitute chicken for a 14 oz. can of chickpeas/Garbanzo beans. Warm chickpeas in a skillet over medium-high heat with olive oil, one clove of garlic, lemon juice, and 1 teaspoon of Greek seasoning.
  • Other: Substitute the cooked chicken for a shredded rotisserie chicken with a squeeze of lemon juice and ½ teaspoon Greek seasoning.


  • Make the Yogurt Dill Sauce and store in an airtight container.
  • Slice cucumbers and onions and store in an airtight container.


Calories: 370kcal | Carbohydrates: 23g | Protein: 29g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 116mg | Sodium: 429mg | Potassium: 647mg | Fiber: 3g | Sugar: 5g | Vitamin A: 774IU | Vitamin C: 24mg | Calcium: 148mg | Iron: 3mg