Ever look at lunch and want real food, but also, please nobody ask you to cook anything.
These Greek chicken wraps do that sweet little thing where hummus, rotisserie chicken, tomatoes, olives, feta, cucumber, lemon, oregano, and a whole wheat tortilla turn into dinner in minutes.
The filling is cool, crunchy, salty, creamy, and a little bright from the lemon, which is a lot of good behavior for one wrap.
Since the chicken is already cooked, this is the kind of lunch-box move that saves you from staring into the fridge like it owes you money.
They fit quick dinners, meal prep lunches, picnic plates, or busy nights when a plate and a wrap is plenty, and they would pair nicely with Meal Prep Chicken Salad, Edamame and Chicken Greek Salad, or Vietnamese Shrimp Mango Lettuce Wraps.
What To Grab For The Wraps
How To Make Greek Style Chicken Wraps
1. Start the salad filling with tomatoes and olives
Add the halved grape tomatoes to a mixing bowl.
Add the chopped Kalamata olives right after, because those salty little bites carry the whole wrap.
2. Add feta and lemon juice
Add the crumbled feta cheese to the bowl.
Pour in the fresh lemon juice so the filling tastes bright instead of heavy.
3. Season with oregano and olive oil
Add the chopped fresh oregano.
Pour in the olive oil and let it coat the tomatoes, olives, and feta.
4. Add red pepper and cucumber
Sprinkle in the ground red pepper.
Add the chopped cucumber, and yes, the crunch is doing a lot of the work here.
5. Toss the filling
Toss the tomato, olive, feta, lemon, oregano, oil, red pepper, and cucumber mixture until everything is coated.
It should look juicy but not soupy.
6. Spread hummus on the tortilla
Lay a whole wheat tortilla flat.
Spread hummus over the center, leaving a little space around the edges so the wrap can close without becoming a whole situation.
7. Add the chicken
Place the chopped rotisserie chicken over the hummus.
Keep the chicken in the center so the tortilla rolls up cleanly.
8. Spoon on the Greek filling
Spoon the tomato cucumber filling over the chicken.
Keep it in a loose line down the middle, because overfilling a wrap is how lunch turns into laundry.
9. Fold and roll
Fold the sides of the tortilla in toward the filling.
Roll the tortilla tightly from the bottom until the filling is tucked inside.
10. Serve the wrap
Move the rolled wrap to a plate.
Cut it in half if you want that pretty open end, which, honestly, is half the fun.
The Roll Should Feel Snug
The hummus acts like a creamy glue, so spread it in the middle before the chicken and salad filling go down.
If the tortilla starts to tear, use a little less filling on the next one and pretend it was research.
Pack It Without Drama
These wraps work for lunch boxes, but keep the filling from getting too wet before rolling.
If you are making them ahead, drain off any extra juice from the tomato cucumber mixture first.
What To Eat With Them
Serve the wraps with extra cucumber, olives, grapes, chips, or a small bowl of the leftover Greek filling.
They also make a fast dinner with soup on the side, especially when the day has been doing too much.
Little Wrap Questions
Can I use leftover chicken?
Yes, chopped leftover cooked chicken works as long as it is plain enough to fit with the hummus and Greek filling.
Can I use a different tortilla?
Yes, but an 8 inch whole wheat tortilla is what the recipe is built around, so use a similar size if you want the same yield.
How do I keep the wrap from falling apart?
Keep the filling in the center, fold the sides in first, then roll tightly from the bottom.
Can I make the filling ahead?
Yes, you can mix the filling ahead, but drain off extra liquid before spooning it onto the tortilla.
Check Out More Summer Dinner Recipes!
Greek Salad Recipe With Feta and Olives
Avocado Salad With Feta Tomato Bread