Mediterranean Chicken Wraps Recipe – Easy 20-Minute Dinner Idea

The first time I bit into a Mediterranean chicken wrap, it was like a little vacation for my taste buds. Warm, juicy chicken loaded with sun-drenched herbs, crisp veggies, and a swirl of creamy tzatziki—seriously, I could eat these every night and never get bored. If you’re craving a quick, healthy dinner that feels special but is secretly simple, this Mediterranean chicken wraps recipe is about to become your new weeknight hero.

This recipe came together one hectic Wednesday when I was staring at leftover rotisserie chicken and a fridge full of odds and ends. I’d been dreaming of Greek flavors all week, so I tossed the chicken with lemon, garlic, and oregano, piled on crunchy cucumbers and tomatoes, and wrapped it all up in a warm flatbread. The result? Pure magic. These Mediterranean chicken wraps are now my go-to when I want something fresh, fast, and undeniably delicious.

Honestly, I can’t think of a better dinner for busy families, picky eaters, or anyone trying to eat a bit healthier without sacrificing flavor. Mediterranean chicken wraps are packed with lean protein, crisp veggies, and those classic herby, garlicky notes that make Mediterranean food so crave-worthy. Plus, you can prep everything ahead—wraps, sauces, veggies—and let everyone build their own at the table. After making this recipe more times than I can count, I can promise you: it works, it’s quick, and it always hits the spot. Let’s get wrapping!

Why You’ll Love This Mediterranean Chicken Wraps Recipe

• 20-Minute Wonder: These Mediterranean chicken wraps come together in about 20 minutes, making them the ultimate solution for busy weeknights or spontaneous dinner guests.
• Simple, Everyday Ingredients: You probably have most of what you need in your fridge and pantry already—think chicken, flatbread, and a few fresh veggies.
• Customizable for Everyone: Whether you’re feeding kids, picky eaters, or adventurous foodies, everyone can build their perfect wrap—no complaints, just happy faces.
• Healthy & Satisfying: Packed with lean protein, fiber, and healthy fats, these wraps keep you full without weighing you down. They fit right into a balanced diet, too!
• Bursting With Flavor: That zesty, herb-packed chicken, the creamy tang of tzatziki, and all those fresh, crunchy veggies—it’s like a flavor party in every bite.

After years of making wraps, I’ve tested just about every filling and sauce combo. This recipe stands out because I toss the chicken with a bold, lemony marinade—even when using leftovers. It soaks up flavor in minutes, giving you that “slow-cooked all day” taste in a fraction of the time. The real secret? Warming the wraps and layering tzatziki first, so every bite is creamy, juicy, and never dry. It’s the kind of meal that makes you pause, close your eyes, and just enjoy the moment.

And honestly, who doesn’t love a dinner that wows guests but requires almost zero fuss? These Mediterranean chicken wraps will make you look like a kitchen superstar, and you’ll have dinner on the table before you know it. It’s comfort food, but lighter, brighter, and perfect for sharing. Whether you’re feeding a crowd or just yourself after a long day, these wraps deliver every time.

What Ingredients You Will Need

This Mediterranean chicken wraps recipe keeps things simple but flavorful, leaning on fresh, wholesome ingredients you can find at any grocery store. Here’s what you’ll need for the best results:

• For the Chicken:
  • 2 medium chicken breasts (about 12 oz/340 g), cooked and sliced (rotisserie or grilled chicken works great)
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons freshly squeezed lemon juice (about half a lemon)
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika (optional, adds a lovely depth)
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
• For the Wraps:
  • 4 large flatbreads or pita wraps (look for soft, flexible ones—my favorite is Stonefire naan or whole wheat lavash)
• Fresh Veggies & Toppings:
  • 1 English cucumber, thinly sliced
  • 1 cup grape tomatoes, halved (or diced Roma tomatoes)
  • 1/4 small red onion, thinly sliced (soak in cold water for a milder flavor)
  • 1/2 cup crumbled feta cheese (sheep’s milk feta gives the best tang)
  • 1/3 cup pitted Kalamata olives, sliced (optional but highly recommended)
  • 2 cups baby spinach or mixed greens
  • Fresh parsley or mint, chopped, for garnish
• For the Tzatziki Sauce:
  • 3/4 cup plain Greek yogurt (full-fat or 2%—I like FAGE or Chobani)
  • 1/3 cup grated cucumber (squeeze out excess moisture)
  • 1 tablespoon lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1 small garlic clove, grated
  • 1 tablespoon chopped fresh dill (or 1 teaspoon dried dill)
  • Pinch of salt and pepper

Ingredient Notes & Swaps:

• Chicken: Use leftover rotisserie chicken, grilled chicken thighs, or even turkey. For a vegetarian option, try chickpeas or baked falafel.
• Flatbread: Gluten-free wraps or sturdy lettuce leaves work if you’re avoiding gluten.
• Tzatziki: Store-bought is fine in a pinch! Or swap for hummus if you want a dairy-free wrap.
• Veggies: Bell peppers, shredded carrots, or roasted zucchini can be added for extra crunch or to use up what’s in your fridge.
• Feta: Omit or use a vegan feta if you need to go dairy-free.

Honestly, once you’ve stocked your fridge with these basics, Mediterranean chicken wraps are just minutes away.

Equipment Needed

• Large Skillet or Grill Pan: For warming the chicken and toasting the wraps. If you don’t have a grill pan, a regular nonstick or cast-iron skillet works perfectly.
• Mixing Bowls: One for tossing the chicken with marinade, one for the veggies, and a small one for the tzatziki.
• Cutting Board & Knife: A sharp knife makes all the difference for slicing chicken and veggies quickly and safely.
• Measuring Spoons & Cups: Helps you get the perfect balance of flavors (I sometimes eyeball it, but for sharing the recipe, measuring is best!).
• Grater or Microplane: For grating cucumber and garlic into the tzatziki sauce—makes it extra smooth.
• Spatula or Tongs: Handy for flipping chicken or warming wraps.

If you’re short on equipment, don’t worry. You can even use a toaster oven for warming the flatbreads or microwave if you’re in a pinch. I’ve made these wraps at a friend’s house using just a microwave and a basic cutting board, and they still turned out delicious. For easy cleanup, look for dishwasher-safe mixing bowls and utensils. And if you use a grill pan, a quick scrub with a nylon brush keeps it in top shape for next time.

How to Make Mediterranean Chicken Wraps

1. Prep the Chicken (5 minutes):
   • In a medium bowl, combine 2 tablespoons olive oil, 2 tablespoons lemon juice, 2 minced garlic cloves, 1 teaspoon dried oregano, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
   • Add 2 cooked chicken breasts (about 12 oz/340 g), sliced into strips or bite-sized pieces. Toss well to coat.
   • Let sit while you prep the rest (even 5 minutes makes a difference in flavor).
2. Make the Tzatziki Sauce (5 minutes):
   • In a small bowl, mix 3/4 cup Greek yogurt, 1/3 cup grated and squeezed cucumber, 1 tablespoon lemon juice, 1 tablespoon olive oil, 1 small grated garlic clove, 1 tablespoon chopped dill, a pinch of salt, and pepper.
   • Stir until creamy. Taste and adjust seasoning as needed (extra lemon for tang, more dill for freshness).
3. Prep the Veggies (5 minutes):
   • Thinly slice 1 English cucumber, halve 1 cup grape tomatoes, and thinly slice 1/4 small red onion (soak in cold water to mellow if desired).
   • Chop 2 cups baby spinach or greens, crumble 1/2 cup feta cheese, and slice 1/3 cup Kalamata olives if using.
4. Warm the Chicken and Wraps (3-5 minutes):
   • Heat a large skillet or grill pan over medium heat. Add the marinated chicken and cook for 2-3 minutes, just until heated through and slightly golden (if using uncooked chicken, cook for 4-5 minutes per side until juices run clear and internal temp hits 165°F/74°C).
   • Remove chicken and keep warm. Wipe out the pan and warm each flatbread for about 30 seconds per side, until pliable and lightly toasted.
5. Assemble the Wraps (5 minutes):
   • Lay each flatbread on a clean surface. Spread 1-2 tablespoons tzatziki down the center.
   • Top with a handful of greens, a generous portion of chicken, sliced cucumber, tomatoes, red onion, feta, olives, and a sprinkle of fresh parsley or mint.
   • Drizzle with extra tzatziki or a squeeze of lemon if you like.
   • Fold in the sides and roll up tightly—like a burrito. If your wraps are extra full (mine usually are!), secure with a toothpick or wrap in parchment for easy eating.

Troubleshooting Tips: If your wrap tears, use two layers of flatbread or wrap it in parchment. If the chicken seems dry, add an extra spoonful of tzatziki inside. For meal prep, keep all components separate and assemble just before eating.

Sensory Cues: The chicken should smell lemony and herby, the veggies crisp and fresh, and when you bite in, every layer should be creamy, juicy, and full of bold Mediterranean flavor.

Cooking Tips & Techniques

• Marinate for Maximum Flavor: Even a quick 5-minute marinade infuses the chicken with tons of flavor. If you have extra time, let it sit for 30 minutes or overnight in the fridge—the difference is real!
• Warm Your Flatbread: Don’t skip this step. Warm, pliable wraps are less likely to tear and taste so much better. I’ve learned this the hard way—cold wraps just aren’t the same.
• Layer Tzatziki First: Spreading tzatziki on the base of the wrap acts as a moisture barrier and keeps everything creamy. If you add it last, it sometimes drips out the sides.
• Don’t Overload: As tempting as it is to stuff your wrap full, too much filling makes it hard to roll and eat. If you want more veggies, serve them on the side as a salad.
• Batch Prep: You can double the chicken and veggie mix for easy lunches all week. Store everything separately for max freshness.

One mistake I made early on was using uncooked chicken and rushing it—resulting in unevenly cooked pieces. Always make sure your chicken is sliced thin or pounded evenly for consistent cooking. If you’re making these for a crowd, set up a wrap bar so everyone can build their own. It’s fun and takes the pressure off you to assemble every single wrap!

And trust me, tzatziki is a must. I once tried swapping it for just plain yogurt in a pinch, and it missed that classic tang. If you’re short on time, buy a high-quality store-bought tzatziki—but homemade is unbeatable for freshness. For kids, I often skip the raw onion and olives, and they absolutely devour their wraps.

Variations & Adaptations

• Low-Carb/Gluten-Free: Swap flatbread for large, flexible lettuce leaves or gluten-free wraps. You still get all that Mediterranean flavor, minus the carbs or gluten.
• Vegetarian: Replace chicken with crispy chickpeas, roasted cauliflower, or homemade falafel. I’ve done chickpeas tossed in the same marinade—so good!
• Spicy Kick: Add a drizzle of harissa, chili flakes, or sriracha to your wrap. For smoky heat, toss the chicken in a little chipotle powder.
• Seasonal Swaps: In summer, add grilled zucchini or eggplant. In winter, try roasted red peppers or sun-dried tomatoes for extra depth.
• Dairy-Free: Use vegan yogurt for the tzatziki and skip (or sub) the feta with a dairy-free alternative.

I once made a “deconstructed” version for a potluck—serving all the fillings over greens or rice with warm pita wedges on the side. It was a huge hit! Don’t be afraid to mix and match based on what’s in your fridge or what you’re craving. The Mediterranean chicken wraps recipe is all about flexibility and flavor.

Serving & Storage Suggestions

Serve Mediterranean chicken wraps warm or at room temperature—honestly, they’re tasty either way. I love to present them cut in half on a large platter, sprinkled with extra herbs and a bowl of tzatziki for dipping. These wraps pair beautifully with lemon orzo salad, a simple Greek salad, or even a handful of pita chips and hummus.

Storage Tips:

• Store chicken, veggies, and tzatziki separately in airtight containers in the fridge for up to 3 days.
• Assembled wraps are best eaten fresh but can be wrapped in foil or parchment and kept in the fridge for 24 hours. For meal prep, assemble just before eating to avoid soggy wraps.
• To freeze, keep cooked chicken in a freezer-safe container for up to 2 months. Defrost overnight and reheat gently before assembling wraps.
• Reheat chicken in a skillet or microwave until warmed through. Flatbreads can be quickly warmed in a dry skillet or wrapped in a damp paper towel and microwaved for 15 seconds.

The flavors in the chicken and tzatziki deepen after a day in the fridge, so leftovers are actually extra tasty. I’ve even packed these for picnics—they travel well and taste great cold!

Nutritional Information & Benefits

Each Mediterranean chicken wrap (with flatbread, chicken, veggies, feta, and tzatziki) provides approximately:

• 350-400 calories
• 28-32g protein
• 32-38g carbohydrates
• 13-16g fat
• 5-7g fiber

Health Highlights: Chicken brings lean protein, while Greek yogurt in the tzatziki adds calcium and probiotics. Fresh veggies deliver vitamins (hello, vitamin C and K!), and olive oil provides healthy monounsaturated fats. These wraps fit into a Mediterranean diet, which research suggests can support heart health and balanced energy. Just note: they do contain dairy (feta and yogurt) and gluten (unless you swap your wrap), so adjust as needed for allergies. Personally, I love how this meal keeps me full and energized without feeling heavy—plus, the kids actually eat their veggies!

Conclusion

If you’re looking for a dinner that’s quick, flavorful, and guaranteed to please, these Mediterranean chicken wraps are it. They whip up in about 20 minutes, use fresh, wholesome ingredients, and are endlessly adaptable for any taste or dietary need. I make these wraps almost every week—sometimes with leftover grilled chicken, sometimes with whatever veggies I’ve got, and always with a big spoonful of homemade tzatziki.

Don’t be afraid to get creative: swap in your favorite veggies, kick up the spice, or try a different protein—this recipe is all about making it your own. I genuinely hope you enjoy these wraps as much as my family does. If you try them, let me know how you made them your own—leave a comment, share your pics, or pass this Mediterranean chicken wraps recipe along to a friend. Here’s to quick dinners, fresh flavors, and meals that make you smile!

FAQs About Mediterranean Chicken Wraps

Can I make Mediterranean chicken wraps ahead of time?

Absolutely! You can prep the chicken, veggies, and tzatziki up to 3 days ahead. Store them separately and assemble wraps just before serving for the freshest results.

Are Mediterranean chicken wraps good for meal prep?

Yes! Keep all the fillings and sauces in separate containers. Assemble each wrap fresh to keep the flatbread from getting soggy. Great for grab-and-go lunches.

What can I use instead of chicken?

You can use turkey, falafel, crispy chickpeas, or even tofu for a vegetarian twist. The same marinade works for all of them!

How do I keep my wrap from falling apart?

Don’t overfill the wrap and make sure to warm it first—it’ll be more flexible and less likely to tear. Wrapping in parchment paper or foil also helps hold everything together.

Can I freeze Mediterranean chicken wraps?

While you shouldn’t freeze the assembled wraps (the veggies and sauce can get mushy), you can freeze the cooked chicken. Thaw and reheat, then assemble fresh wraps whenever you need them!

Mediterranean Chicken Wraps

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• Author: Leana
• Total Time: 20 minutes
• Yield: 4 servings 1x

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Description

These Mediterranean chicken wraps are a quick, healthy, and flavorful dinner packed with juicy chicken, crisp veggies, creamy tzatziki, and classic Mediterranean herbs. Ready in just 20 minutes, they’re perfect for busy weeknights and endlessly customizable for any taste or dietary need.

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Ingredients

Scale 1x2x3x

• 2 medium chicken breasts (about 12 oz), cooked and sliced
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons freshly squeezed lemon juice
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika (optional)
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 4 large flatbreads or pita wraps
• 1 English cucumber, thinly sliced
• 1 cup grape tomatoes, halved
• 1/4 small red onion, thinly sliced
• 1/2 cup crumbled feta cheese
• 1/3 cup pitted Kalamata olives, sliced (optional)
• 2 cups baby spinach or mixed greens
• Fresh parsley or mint, chopped, for garnish
• 3/4 cup plain Greek yogurt
• 1/3 cup grated cucumber (squeezed dry)
• 1 tablespoon lemon juice
• 1 tablespoon extra-virgin olive oil
• 1 small garlic clove, grated
• 1 tablespoon chopped fresh dill (or 1 teaspoon dried dill)
• Pinch of salt and pepper

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Instructions

1. In a medium bowl, combine olive oil, lemon juice, minced garlic, dried oregano, smoked paprika, salt, and black pepper.
2. Add sliced cooked chicken breasts and toss well to coat. Let sit while prepping other ingredients.
3. In a small bowl, mix Greek yogurt, grated and squeezed cucumber, lemon juice, olive oil, grated garlic, chopped dill, salt, and pepper to make tzatziki. Stir until creamy and adjust seasoning as needed.
4. Thinly slice cucumber, halve grape tomatoes, and thinly slice red onion (soak in cold water to mellow if desired). Chop greens, crumble feta, and slice olives if using.
5. Heat a large skillet or grill pan over medium heat. Add marinated chicken and cook for 2-3 minutes until heated through and slightly golden. Remove chicken and keep warm.
6. Wipe out the pan and warm each flatbread for about 30 seconds per side until pliable and lightly toasted.
7. Lay each flatbread on a clean surface. Spread 1-2 tablespoons tzatziki down the center.
8. Top with greens, chicken, cucumber, tomatoes, red onion, feta, olives, and fresh herbs.
9. Drizzle with extra tzatziki or a squeeze of lemon if desired.
10. Fold in the sides and roll up tightly. Secure with a toothpick or wrap in parchment if needed.

Notes

For extra flavor, marinate the chicken for up to 30 minutes or overnight. Warm your flatbread before assembling to prevent tearing. Layer tzatziki first to keep wraps creamy and moist. For meal prep, store components separately and assemble just before eating. Swap in chickpeas or falafel for a vegetarian version, or use gluten-free wraps as needed.

• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Category: Main Course
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 wrap
• Calories: 375
• Sugar: 5
• Sodium: 800
• Fat: 15
• Saturated Fat: 4
• Carbohydrates: 35
• Fiber: 6
• Protein: 30

Keywords: mediterranean chicken wraps, chicken wrap, healthy dinner, quick dinner, greek wrap, tzatziki, meal prep, easy chicken recipe, flatbread wrap, family dinner