Greek Chicken Wrap

5 from 1 vote

Greek Chicken Wraps are a breeze! Stuff warm pitas with rotisserie chicken, fresh veggies, and a tangy tzatziki-style dressing for a tasty, no-fuss meal.

Prep Time30

Total Time30

Course: Dinner, Lunch, Salad, Sandwich

Cuisine: Greek, Healthy

Keyword: greek chicken wrap

Servings: pitas

Author: Chelsea Lords

Cost: $8.73

Equipment

Large bowl

Ingredients

Chicken Salad

2 cups diced chicken rotisserie chicken or leftover grilled chicken, see note 1
1/2 cup diced Persian cucumber or English cucumber
1/4 cup diced red onion
3 tablespoons finely chopped flat-leaf Italian parsley
1/3 cup sun-dried tomatoes packed in oil with herbs

Dressing

1/4 cup mayo I love Hellman’s/Best Foods
2 tablespoons plain Greek yogurt I love Greek Gods
1/2 cup grated Persian cucumber or English cucumber
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon honey
1 teaspoon dried oregano
1 large lemon
1/2 teaspoon minced garlic
1-1/2 teaspoons red wine vinegar
1-1/2 teaspoons Dijon-style mustard
1-1/2 tablespoons olive oil

Toppings/Assembly

4 pita breads
Smashed avocado topping optional, see note 2
Serving suggestions see note 3

US - Metric

Instructions

Dressing: I like to prepare the dressing first so the flavors have a chance to blend. Grate a cucumber with the large holes of a grater. Line a small bowl with a few paper towels (or a clean kitchen towel) and place the grated cucumber on top. Squeeze out as much moisture as you can from the cucumber (this keeps the sauce from being watery). Once it’s drained, add to a medium bowl. Add in the remaining dressing ingredients. Zest and juice lemon to get 1/2 tsp zest and 1 tbsp lemon juice; add to bowl and stir to combine. Cover the bowl and place in the fridge until ready to eat.
Chicken Salad: Add all the chicken salad ingredients to a large bowl and mix gently but thoroughly. Using a spatula, add the dressing to the chicken salad. Stir gently to combine.
Pita: “Grill” the pita bread on the stovetop over an open flame (on medium heat) until slightly charred, about 10–15 seconds per side (flipping with tongs). Immediately fold in half and cover with a clean towel until ready to serve. Alternatively, warm (covered with a damp paper towel) in the microwave.
Optional Smashed Avocado Topping: If using avocado, either slice a ripe avocado and add to the pita bread or make this quick smashed avocado blend: Halve the avocado and use a spoon to scoop out all the flesh into a medium bowl. Mash the avocado with a fork. Once mashed, add in the lemon juice, salt, garlic powder, and pepper. Mash again to combine the ingredients. Spread over warmed/charred pita bread.
Add lettuce on top of the avocado (if using). Spoon 1/4 of the chicken salad mixture on top of the lettuce. Add a few thinly sliced cherry tomatoes and sprinkle about 1 tablespoon of feta cheese on top. If desired, drizzle a lemon over everything. Fold in half and enjoy immediately.

Video

Notes

Note 1: Many grocery stores offer lemon-herb seasoned rotisserie chicken, which is my favorite to use in these wraps. For even quicker prep, get rotisserie chicken that has already been pulled from the bones and shredded. It’s usually available in the deli area of the store.

Note 2: Smashed avocado topping: 1 large ripe avocado, 1/8 teaspoon salt, pepper, and garlic powder, 1 teaspoon lemon juice.

Note 3: Serving suggestions: Lettuce, thinly sliced cherry tomatoes, feta cheese, and additional lemon wedges.

Nutrition Note: Nutritional information does not include the smashed avocado or other toppings.

Storage: Greek Chicken Wraps are best enjoyed fresh, but you can store leftover components separately in the fridge. Keep the chicken in an airtight container, reheat before serving, and store the veggies and sauce chilled.

Nutrition