Greek Chicken Wrap with Herb Yogurt Sauce
Indulge in the vibrant flavors of the Mediterranean with this Greek Chicken Wrap with Herb Yogurt Sauce. Perfectly marinated chicken breasts, seasoned with oregano, garlic, and cumin, are grilled to golden perfection and paired with a creamy, tangy yogurt sauce infused with fresh dill, parsley, and cucumber. Wrapped in warm whole wheat tortillas and loaded with crisp romaine lettuce, juicy cherry tomatoes, red onion, and crumbled feta cheese, this wholesome wrap is both hearty and refreshing. Ready in just 35 minutes, this recipe is ideal for a quick lunch, meal prep, or a light dinner. Healthy, satisfying, and bursting with bold Greek-inspired flavors, these wraps are sure to be a hit with the whole family!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 cup Greek yogurt (plain)
- 3 tablespoons Olive oil
- 2 cloves Garlic, minced
- 3 tablespoons Lemon juice
- 1 teaspoon Dried oregano
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Cucumber, grated and water squeezed out
- 2 tablespoons Fresh dill, chopped
- 2 tablespoons Fresh parsley, chopped
- 0.5 cup Feta cheese, crumbled
- 1 cup Cherry tomatoes, halved
- 0.25 cup Red onion, thinly sliced
- 2 cups Romaine lettuce, shredded
- 4 pieces Whole wheat tortillas (large)
Instructions
In a bowl, combine 2 tablespoons of olive oil, minced garlic, 2 tablespoons of lemon juice, dried oregano, cumin, salt, and black pepper to create a marinade.
Pound the chicken breasts to an even thickness, then add them to the marinade. Cover and refrigerate for at least 30 minutes (or up to 4 hours for better flavor).
Heat a grill pan or skillet over medium-high heat and add 1 tablespoon of olive oil. Cook the marinated chicken for 6-7 minutes per side until golden brown and fully cooked. Set aside to rest for 5 minutes before slicing into strips.
To make the herb yogurt sauce, mix Greek yogurt, grated cucumber, remaining 1 tablespoon of lemon juice, fresh dill, and fresh parsley in a small bowl. Adjust seasoning with salt and pepper if needed.
Warm the whole wheat tortillas in a dry skillet for about 20 seconds on each side, or until pliable.
Assemble the wraps: Spread a generous amount of the herb yogurt sauce onto each tortilla. Layer with shredded romaine lettuce, cherry tomatoes, red onion, feta cheese, and sliced chicken strips.
Fold the sides of the tortilla over the filling, then roll it up tightly from the bottom. Serve immediately or wrap in parchment paper for an on-the-go meal.
Nutrition Facts
Calories |
548 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.6 g | 28% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 1143 mg | 50% | |
| Total Carbohydrate | 46.2 g | 17% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 6.9 g | ||
| Protein | 43.5 g | 87% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 240 mg | 18% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 890 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
