Juicy Mediterranean Chicken Wraps That Wow in 15 Minutes

Name: Juicy Mediterranean Chicken Wraps That Wow in 15 Minutes
Prep time: 15 min
Total time: 15 min
Cuisine: Mediterranean
Ingredients: 2 cups cooked chicken breast, shredded or chopped; 4 large whole wheat wraps; 1 cup Greek yogurt; 1 tbsp olive oil; 1 tsp garlic powder; 1 tsp dried oregano; 1/2 tsp paprika; 1 cup cherry tomatoes, halved; 1 cup cucumber, diced; 1/2 cup red onion, thinly sliced; 1/4 cup fresh parsley, chopped; 1/4 cup fresh dill, chopped; 1/2 cup crumbled feta cheese; Juice of 1 lemon; Salt and pepper, to taste

by Isabella Reed Published: February 24, 2025

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There’s something magical about Mediterranean flavors – the bright tang of lemon, the earthy kick of oregano, and the creamy richness of feta cheese all coming together in perfect harmony. That’s exactly what you’ll get with these Mediterranean chicken wraps, my go-to when I want a lunch that feels indulgent but is actually packed with good-for-you ingredients. Every bite bursts with fresh veggies, herbs, and tender chicken, all wrapped up in a soft whole wheat tortilla.

The best part? These wraps come together in just 15 minutes flat – no cooking required if you use rotisserie chicken! They’re light yet satisfying, packed with lean protein and gut-friendly Greek yogurt instead of heavy mayo. I make these on busy weekdays when I need something quick, or pack them for picnics when I want to impress without stressing. Trust me, once you try this combo of crunchy cucumbers, juicy tomatoes, and that zesty garlicky chicken, you’ll be hooked!

Why You’ll Love These Mediterranean Chicken Wraps

These wraps are my absolute favorite lunch for so many reasons – let me count the ways!

Fast: Ready in 15 minutes flat (I timed it!) with zero cooking if you grab a rotisserie chicken
Healthy: Packed with lean protein, fresh veggies, and gut-friendly Greek yogurt instead of heavy mayo
Flavorful: That garlicky oregano chicken with tangy feta and crisp cucumbers? Wow!
Customizable: Swap in whatever veggies you have – bell peppers, spinach, even roasted eggplant works

The best part? They taste like sunshine in every bite – fresh, bright, and satisfying without weighing you down. My kids go crazy for them too!

Ingredients for Mediterranean Chicken Wraps

Here’s everything you’ll need to make these vibrant wraps sing with Mediterranean flavors. I’ve included little prep notes because trust me, taking two extra seconds to dice things evenly makes all the difference in every bite!

2 cups cooked chicken breast, shredded or chopped (from about 1 large rotisserie chicken or 2 baked breasts)
4 large whole wheat wraps (the burrito-sized ones hold everything perfectly)
1 cup Greek yogurt (full-fat gives the creamiest results, but low-fat works too)
1 tbsp olive oil (the good stuff – you’ll taste it!)
1 tsp garlic powder (or 2 minced fresh cloves if you’re feeling fancy)
1 tsp dried oregano (rub it between your fingers first to wake up the oils)
1/2 tsp paprika (smoked paprika adds amazing depth if you have it)
1 cup cherry tomatoes, halved (about 15-20 tomatoes depending on size)
1 cup cucumber, diced (that’s about 1 medium cucumber, seeds removed if they’re big)
1/2 cup red onion, thinly sliced (soak in cold water for 5 minutes if you want to tame the bite)
1/4 cup fresh parsley, chopped (flat-leaf Italian parsley has the best flavor)
1/4 cup fresh dill, chopped (don’t skip this – it makes the wrap taste so fresh!)
1/2 cup crumbled feta cheese (buy the block and crumble yourself – it’s creamier)
Juice of 1 lemon (about 2 tbsp – roll it first to get more juice out)
Salt and pepper, to taste (I use about 1/2 tsp salt and 1/4 tsp pepper)

See those fresh herbs and veggies? That’s where the magic happens. My pro tip: chop everything roughly the same size so you get a bit of everything in each delicious bite!

How to Make Mediterranean Chicken Wraps

Okay, let’s get rolling – literally! These wraps come together so fast you’ll be eating before you know it. Here’s exactly how I put them together, with all my little tricks for perfect texture and flavor in every bite.

Step 1: Prepare the Mediterranean Chicken Mixture

First, grab your biggest mixing bowl – trust me, you’ll need the space! Toss in your shredded chicken (still slightly warm if you just cooked it – helps the flavors meld). Now add the Greek yogurt, olive oil, garlic powder, oregano, paprika, lemon juice, salt, and pepper. Use a rubber spatula to fold everything together gently but thoroughly. You want every shred of chicken coated in that creamy, garlicky goodness!

Here’s my secret: let this mixture sit for 5 minutes while you chop the veggies. The chicken absorbs all those amazing Mediterranean flavors and becomes incredibly tender. The texture should be moist but not soupy – if it looks too wet, add a sprinkle more oregano to balance it out.

Step 2: Assemble the Wraps

Lay out your whole wheat wraps on a clean surface. Spoon about 3/4 cup of the chicken mixture down the center of each wrap, leaving about 2 inches empty at the bottom. Top evenly with tomatoes, cucumber, red onion, parsley, dill, and feta. Don’t skimp on the fresh herbs – they make the wrap!

Now for the rolling: fold the bottom edge up over the filling, then fold in the sides tightly. Roll away from you, keeping tension as you go – this prevents those sad, loose wraps that fall apart. If you’re packing these for later, wrap each one snugly in foil and twist the ends. The foil keeps everything together and makes them easy to grab-and-go!

Slice in half diagonally if you’re feeling fancy (shows off all those pretty layers!), or just dive right in. That first bite with the cool crisp veggies against the creamy chicken? Absolute perfection!

Expert Tips for Perfect Mediterranean Chicken Wraps

After making these wraps at least a hundred times (no exaggeration!), I’ve picked up some foolproof tricks to take them from good to “oh wow, can I have your recipe?” territory:

Warm your wraps: 10 seconds in the microwave or 30 seconds in a dry skillet makes them super pliable and tear-resistant
Drain those veggies: After dicing cucumbers and tomatoes, pat them dry with paper towels – soggy wraps are the worst!
Layer smart: Put chicken mixture first, then cheese, THEN veggies – the yogurt acts as glue to hold everything together
Roll tight: Use both hands to tuck and roll firmly – think burrito technique for maximum structural integrity

Oh! And if you’re packing these for lunch? Wrap them in parchment first, THEN foil – keeps the perfect texture until you’re ready to eat!

Mediterranean Chicken Wraps Variations

One of my favorite things about these wraps? How easily you can mix them up! Here are some delicious twists I’ve tried when I’m feeling adventurous or need to use what’s in my fridge:

Hummus instead of yogurt: Spread 2 tbsp of garlic hummus on each wrap before adding the chicken – adds amazing depth
Grilled veggies: Toss in some charred zucchini or bell peppers for smoky sweetness
Different cheeses: Swap feta for creamy goat cheese or tangy halloumi if you’re feeling fancy
Extra crunch: Add a handful of chopped romaine or shredded cabbage for serious texture

The possibilities are endless – that’s why these wraps never get old in my kitchen!

Serving Suggestions for Mediterranean Chicken Wraps

These wraps are fantastic on their own, but if you want to turn them into a full meal (or impress guests at a picnic), here are my go-to pairings:

Simple Greek salad: Just cucumbers, tomatoes, olives, and feta with lemon dressing – doubles down on those Mediterranean flavors
Lemon-mint water: A pitcher of ice water with lemon slices and fresh mint keeps everything feeling fresh and light
Roasted chickpeas: Toss canned chickpeas with olive oil and za’atar, then roast until crispy – perfect for scooping up any filling that escapes!

For parties, I love cutting the wraps into pinwheels – just slice into 1-inch pieces after rolling for easy finger food. Serve with extra tzatziki or hummus for dipping and watch them disappear!

Storing and Reheating Mediterranean Chicken Wraps

Now, let me tell you how to keep these wraps tasting fresh if you can’t finish them all at once (though in my house, that rarely happens!). The key is treating them right so they don’t turn into a soggy mess.

For storing, wrap each one tightly in foil – I like to make little burrito-style packets with the ends twisted shut. They’ll stay perfect in the fridge for about 2 days this way. The foil keeps the wraps from drying out while preventing the fridge from sucking all the moisture out of your beautiful veggies. If I’m packing them for lunch the next day, I actually prefer them cold rather than reheated – the flavors meld together beautifully overnight!

Here’s my big reheating tip: skip the microwave unless you want a sad, soggy wrap! Instead, unwrap the foil and warm them in a dry skillet over medium heat for about 1-2 minutes per side. This crisps up the outside just slightly while keeping the inside fresh-tasting. If you’re at work and only have a microwave? Leave the foil on and heat for just 20 seconds to take the chill off without making everything steamy.

One more pro tip: if you’re meal prepping, store the chicken mixture and chopped veggies separately, then assemble right before eating. Those fresh cucumbers and tomatoes especially don’t love sitting around wrapped up. Just spoon the chicken onto your wrap, top with crisp veggies, and roll – instant fresh lunch with zero sogginess!

Mediterranean Chicken Wraps Nutrition

Okay, let’s talk numbers – but remember, these are just estimates based on my exact ingredients. Your wraps might vary depending on how generous you are with the feta or which brand of wraps you use! Here’s the nutritional breakdown per wrap (and trust me, they’re so good you won’t feel guilty about seconds).

Calories: 320 (but packed with nutrients, not empty calories!)
Protein: 25g (thanks to that lean chicken and protein-rich Greek yogurt)
Fat: 12g (mostly the good kind from olive oil and feta)
Saturated Fat: 4g (not bad for how creamy it tastes!)
Carbs: 28g (with 4g of fiber from those whole wheat wraps and veggies)
Sugar: 4g (all natural from the tomatoes and lemon juice)
Sodium: 450mg (easy to reduce if you go light on the salt)

What I love most? This isn’t one of those “healthy” meals that leaves you starving an hour later. Between the protein, fiber, and healthy fats, these wraps keep me full for hours. And with all those fresh veggies, you’re getting vitamins A and C, plus a good dose of calcium from the feta. Now that’s what I call a win-win lunch!

FAQs About Mediterranean Chicken Wraps

I get asked about these wraps all the time, so let me answer the most common questions that pop up. Trust me, I’ve made every mistake possible with these over the years, so I know exactly what works and what doesn’t!

Can I make these wraps ahead?

Yes! But here’s the trick – keep the chicken mixture and chopped veggies separate in the fridge. The chicken actually tastes better after sitting for a few hours as the flavors meld. But if you assemble everything too early, the veggies release moisture and make the wraps soggy. I prep everything the night before, then quickly assemble right before eating. If you must make them ahead, wrap tightly in parchment paper first, then foil – they’ll last about 6 hours this way.

What’s the best chicken substitute?

For my vegetarian friends, chickpeas are my top pick! Mash them slightly with a fork so they hold the yogurt dressing well. Extra-firm tofu, cubed and lightly pan-fried, works great too – just pat it super dry first. If you’re using chickpeas, add a pinch more salt and a dash of cumin to boost the flavor. Honestly? Sometimes I make a batch with chickpeas even when I have chicken – they’re that good!

How do I keep wraps from falling apart?

Oh boy, this was my biggest struggle when I first started making these! Here’s what finally worked for me: First, don’t overfill – about 3/4 cup filling per wrap is perfect. Second, roll like you mean it! Fold the bottom up snugly over the filling, tuck in the sides firmly, then roll away from you while keeping tension. Finally, if you’re really struggling, a tiny smear of hummus or yogurt along the edge acts like glue to seal it shut. And always slice diagonally – it looks prettier and somehow holds together better than straight cuts!

Juicy Mediterranean Chicken Wraps That Wow in 15 Minutes