These Greek chicken wraps are a flavorful, filling lunch idea! The wraps are filled with sliced Greek grilled chicken, jasmine rice, shredded lettuce, diced tomatoes, and diced cucumbers, topped with a creamy cucumber dill sauce.
If you love fresh Mediterranean flavors, these easy Greek chicken wraps are about to become your favorite! They are filled with juicy marinated chicken, fluffy rice, crisp veggies, and creamy dill sauce, all wrapped in warm flatbread. They are perfect for lunch, dinner, or meal prep.
Tonia’s Notes
My daughter introduced me to the restaurant Taza in the Twin Cities suburbs that serves fresh Mediterranean food. I love their wraps and always order them with a side of seasoned fries with seasoned sour cream for dipping.
We started making Greek grilled chicken at home and realized it would be amazing in wraps, too! They are fun to serve because everyone gets to build their own wrap with their favorite toppings. Just add potato chips, seasoned fries, cucumber dill sauce, or seasoned sour cream for an easy family meal.
How To Make Greek Chicken Wraps
Flatbread
For the wrap, you can use homemade cottage cheese flatbread or two-ingredient naan. Or you can use store-bought naan, lavash, pita, tortillas, or other flatbreads. Warm the bread for a few seconds before assembling the wraps so it’s soft and easier to fold.
Filling
For each Greek chicken wrap, place 1/2 cup of shredded Romaine lettuce, 1/4 cup of warm, cooked jasmine rice, 4 ounces of warm, sliced Greek grilled chicken, and 2 tablespoons of diced tomatoes and cucumbers along the center of the flatbread.
Toppings
Top the wraps with cucumber dill sauce. You can also add crumbled feta, diced red onion, chopped cilantro, hummus, or sliced Kalamata olives.
Wrap
When using naan or a thicker flatbread, simply fold it taco style. For thinner wraps, fold the edges of the filling, then roll the wrap tightly.
Recipe Tips
- Make Ahead: This recipe is great for meal prep. Cook the chicken and rice, chop the veggies, and prepare the cucumber dill sauce. Store everything in separate airtight containers in the refrigerator.
- Serving: Reheat the chicken and rice. Place them along with all the ingredients in the prepared containers on the counter. Set out the flatbread, pitas, or naan and let everyone make their wraps.
- Leftovers: If you have leftovers, store them in separate containers in the fridge for 3-4 days. Assemble the wraps just before serving so the flatbread doesn’t become soggy.
More Chicken Recipes
Greek Chicken Wraps
Video
Ingredients
- 4 8-inch flatbread naan, pita, or tortilla
- 2 cups shredded Romaine lettuce
- 1 cup cooked jasmine rice
- 16 ounces Greek grilled chicken
- ½ cup diced tomatoes
- ½ cup diced cucumbers
- ½ cup cucumber dill sauce
Instructions
- Warm the flatbread, chicken, and rice.
- Place the pieces of flatbread on plates. Arrange 1/2 cup of shredded Romaine lettuce, 1/4 cup cooked jasmine rice, 4 ounces of sliced Greek grilled chicken, and 2 tablespoons of diced tomatoes and cucumbers along the center of the flatbread
- Top the wraps with cucumber dill sauce.
- To eat the wraps, form a taco shape with thicker flatbread, or fold them over the filling and roll them up when using thinner flatbread.
