These Greek chicken wraps are a perfect example of how even the simplest of flavors can blow your mind. Featuring roasted veggies, chicken, salty feta cheese, and a tangy lemon dressing.
Wraps are a fantastic choice for a quick lunch or dinner on the go. You may be as creative as you want with the ingredients and the wrapper, from Cajun chicken wraps to Korean beef lettuce wraps.
These Greek chicken wraps are fantastic since they can be eaten straight away or frozen in individual servings for later use in meal prepping. They are delicious both hot and cold.
Recipe Notes
- You may use boneless, skinless chicken thighs instead of chicken breasts, however they may need 5 minutes more roasting time. Leave out the chicken and replace it with a can of chickpeas (drained and rinsed) for a meatless meal.
- You may use any veggies you choose in place of the zucchini, bell peppers, and red onion called for in the recipe. Cauliflower, carrots, brussels sprouts, or mushrooms would probably taste great, too, but you should be cautious when making substitutions since the cooking time may need to be adjusted. Put on a different baking sheet than the chicken, so that if required, you may take it out of the oven more quickly.
- To season the chicken and veggies, we’re using a combination of dried oregano, basil, garlic powder, onion powder, salt, and lemons based on my favorite traditional Greek seasoning.To give the wraps a hint of citrus, put them to the roasting pan, but take them out before adding the filling.
- Do not forget the feta cheese while serving; it brings out the other tastes beautifully.
- Tortillas Wrap everything in big tortillas (about 10 to 12 inches in diameter). You may use pitas or even lettuce instead.
Detailed Instructions
- Season the chicken and veggies by first tossing them in a large dish with the spices and olive oil.
- Spread the mixture out on a big baking sheet (or two smaller ones) and bake. There shouldn’t be any excessive stacking of components, but they can touch. Cover the bottom of the pan with lemon slices.
- Chicken and veggies should be fully cooked after around 20 minutes in the oven.
- To serve, use tongs to take the lemon segments out of the pan. Fill a tortilla with roasted veggies, cooked chicken, and feta cheese. Roll the wrap up from the bottom, bringing the sides closely together.
Does the filling freeze well?
In my experience, roasted vegetables that have been frozen and thawed become rather squishy and slimy (particularly zucchini!).
Preparing and Storing Food
The stuffing in this dish is so good that you won’t even mind eating it on day four of your meal prep.
- Meal prepping using feta cheese as a filler in individual containers. Let things cool off fully before covering them.
- Store for up to four days in the fridge.
- It’s great either chilled or rewarmed. Hold off on filling the tortillas until just before serving.
Variations
- Tzatziki is a great accompaniment.
- Use a pita or some lettuce instead of a wrap.
- You may also throw in some fresh tomatoes and cucumbers (but you shouldn’t chop them ahead of time).
- Try using an air fryer (400 degrees Fahrenheit for 10 minutes, in batches if required) to cook it.
- Substitute pesto for the seasoning (maybe this kale pesto)
- Substitute other cheeses for the feta, such as goat cheese, cream cheese, or parmesan.
Ingredients
Filling for a Greek Chicken Wrap
- Chicken breasts without skin and bones, weighing one pound, cut into one-inch pieces
- 2 small zucchini (or 1 big zucchini)
- 2 bell peppers
- 1 red onion
- 2 tablespoons of olive oil
- 2 teaspoons of oregano
- 2 teaspoons of basil
- 12 teaspoon each of garlic powder and onion powder
- 12 teaspoon of salt
- Sliced lemons from 2 lemons.
For 4 servings, prepare 1/4 cup crumbled feta cheese and 4 tortillas, 10 inches or bigger
Instructions
- Turn oven temperature up to 425 degrees Fahrenheit.
Toss the chicken and veggies in a big basin with the seasonings and olive oil until well covered. - Put the mixture on a large baking sheet (or two smaller ones) and bake. There shouldn’t be any excessive stacking of components, but they can touch. Cover the bottom of the pan with lemon slices.
- Chicken and veggies should be fully cooked after around 20 minutes in the oven.
- Prepare to serve by taking the lemon slices out of the skillet with a pair of tongs. Fill a tortilla with roasted veggies, cooked chicken, and feta cheese. Roll the wrap up from the bottom, bringing the sides closely together.
Tips:
- One can of chickpeas or around two big chicken breasts (the baking time may need to be adjusted if you use chicken thighs without the skin).
- Two, you could eat lettuce wraps instead of flour tortillas.
- Various Vegetable Alternatives
- These are perfect for “cleaning out the fridge,” but keep in mind that the cooking time may need to be adjusted depending on the veggies you use. Vegetable suggestions include broccoli, cabbage, kale, and mushrooms.
- Prepared-meal choices
- You may make the filling and wrappers ahead of time, but they need to be stored separately until it’s time to serve.
- Divide into containers for later use
- Refrigerate and consume within 4 days.
- The tortillas may be served either hot or cold, with the contents spooned in.
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