Amazing Mediterranean Chicken Wraps Recipe

You know that moment when you’re craving something quick and healthy, but you want it to feel like you’ve put a little more love into it than just slapping together a sandwich? Well, that’s exactly what these Mediterranean chicken wraps deliver. They’re easy to whip up, loaded with bold flavors, and can make even a weekday lunch feel like a mini getaway to a sunny Greek island (well, in your kitchen at least!).

I stumbled upon this recipe during a “what’s left in the fridge” moment. I had some leftover chicken, a tub of hummus hanging out in the back, and tortillas that I’d forgotten about from taco night. One thing led to another, and these wraps were born. It’s the kind of recipe that’s not only forgiving when it comes to ingredients, but it’s also totally satisfying—crispy, savory chicken, fresh veggies, creamy hummus, and a tangy yogurt sauce, all wrapped up in a warm tortilla.

this RECIPE

A surprise hit from kitchen scraps

This wrap has become my go-to recipe, especially when I want something quick but flavorful. I remember the first time I made them for my family—there was this moment of silence as everyone took their first bite, followed by the inevitable, “Can we have this again next week?” For someone who loves to experiment in the kitchen, this was high praise. It’s hearty, thanks to the chicken, but feels light and fresh because of all the veggies and herbs.

The best part is, it’s endlessly customizable, so you can adjust based on what you have in your fridge (or whatever your taste buds are craving). It’s a perfect balance between healthy and indulgent, and I’m excited to share it with you!

🥙 Why you need these Mediterranean chicken wraps in your life

First of all, these wraps are like a flavor-packed Mediterranean feast, rolled up into a convenient, handheld meal. They’re perfect for those days when you want something quick, but don’t want to sacrifice flavor or nutrition. Plus, the combination of chicken, hummus, veggies, and yogurt sauce creates a texture experience that’s hard to beat—think tender, juicy chicken with the crunch of fresh cabbage and the creamy tang of garlicky yogurt.

Even better? They’re easy to customize based on what you’ve got. No cabbage? No problem, use lettuce. Want to skip the dairy? Go for it! And don’t get me started on how great these are for meal prep—I’ve got more tips on that later. But first, let’s dive into the ingredients!

Let’s talk ingredients: the stars of the wrap show

Chicken breast

This is the protein base of your wrap. I love using skinless, boneless chicken breasts because they cook quickly and soak up all the amazing spices and flavors. If you don’t have chicken breasts on hand, thighs work too and bring a slightly richer flavor. The key is to chop them into bite-sized pieces so they cook evenly. Pro tip: If you’re in a rush, you can even use leftover rotisserie chicken to cut down on cooking time!

Garlic

I mean, is it even a Mediterranean dish if there isn’t garlic? Three cloves give this wrap that savory, aromatic kick that makes the chicken and yogurt sauce sing. Fresh garlic is best, but in a pinch, garlic powder will still get the job done.

Dried mint and chili flakes

These two ingredients work magic together. The mint adds a light, fresh note that balances the spiciness of the chili flakes. If you prefer a milder wrap, you can reduce the chili or omit it altogether. And fresh mint can be subbed in for dried if you’re feeling fancy!

Yogurt

Greek yogurt is my go-to here, but really any thick, plain yogurt will work. It’s the base for our garlicky sauce and adds creaminess to balance out the spiced chicken. If you’re avoiding dairy, a dairy-free yogurt alternative works just as well (I’ve tried coconut yogurt in a pinch—it adds a slight sweetness that’s pretty delicious).

Hummus

Hummus brings a nutty, creamy element that pairs perfectly with the chicken and veggies. Feel free to use your favorite store-bought variety, but if you have time, making your own is always a game-changer. For a twist, try using roasted red pepper or garlic hummus for an extra layer of flavor.

Fresh veggies

Chopped cabbage and the “everyday salad” (whatever that means for you!) provide that necessary crunch and freshness. You could swap in lettuce, spinach, or even kale if that’s more your thing. I’ve used leftover grilled veggies in these wraps, and it adds a whole new dimension of flavor.

Essential kitchen gear: tools that make it easy

For this recipe, you don’t need anything fancy—just a few essentials you probably already have:

• A sharp knife for chopping your chicken and veggies. The sharper the knife, the quicker (and safer) the prep!
• Non-stick pan: This is crucial for cooking the chicken evenly without it sticking. Cast iron works great too if that’s your vibe.
• Mixing bowls: You’ll need a couple—one for the yogurt sauce and one for tossing together your salad.
• A good pair of tongs or spatula: For flipping the chicken around in the pan so it gets that nice golden sear on all sides.

Step-by-step: My foolproof method (with a few hard-learned lessons)

1. Prepare your salad and sauce
   Start by chopping your veggies for the salad (I like to do cabbage, cucumbers, and tomatoes, but use whatever’s in your crisper drawer). Mix together the yogurt sauce by combining the yogurt, minced garlic, a pinch of salt, and dried dill. Give it a taste—sometimes I throw in a squeeze of lemon for extra brightness.
2. Cook the chicken
   Heat up a tablespoon of olive oil in your pan over medium-high heat. Once it’s hot, toss in your chicken pieces. Add in two cloves of garlic, chili flakes, black pepper, and dried mint. Stir everything together to coat the chicken, and let it cook for about 8-10 minutes. You want the chicken to get golden brown on the outside and juicy on the inside. (Here’s a tip: don’t overcrowd the pan. If the chicken is too close together, it’ll steam instead of getting that lovely sear.)
3. Assemble your wraps
   Lay your tortilla flat and start layering—cabbage or lettuce first for crunch, then the chicken, followed by cooked broccoli (if you’re using it), salad, hummus, and a drizzle of that garlicky yogurt sauce. Wrap it up burrito-style (tuck the sides in, then roll) and voila! Ready to eat.

Mix it up: fun variations to try

• Gluten-free: Swap the regular tortillas for gluten-free ones, or use large lettuce leaves for a low-carb option.
• Vegetarian version: Replace the chicken with roasted chickpeas or falafel. I’ve tried both, and they add a deliciously different texture.
• Add a seasonal twist: In the summer, I love throwing in some grilled zucchini or eggplant. In the winter, roasted sweet potatoes add a warm, hearty element.
• Spice it up: For those who love heat, add a drizzle of harissa or Sriracha into the wrap. It takes the spice level up a notch in the best way.

How to serve (and impress!)

When I’m serving these wraps for lunch or dinner, I like to keep it simple but thoughtful. You can slice them in half and arrange them on a platter with some extra hummus on the side for dipping. Garnish with a sprinkle of fresh parsley or dill for that pop of green (and to look fancy, of course). Pair these wraps with a side of crispy roasted potatoes or a light tabbouleh salad for a more complete meal.

What to sip alongside

For drinks, I love keeping it fresh and light. A chilled glass of white wine like a Sauvignon Blanc or Pinot Grigio pairs wonderfully with the Mediterranean flavors. If you’re not in the mood for wine, try a sparkling water with a slice of lemon or cucumber for a refreshing, palate-cleansing option. Iced tea with mint is also a great non-alcoholic choice that complements the herbs in the wraps.

Storing and reheating

If you’re making these ahead of time, you can store the components separately in the fridge for up to 3 days. Just keep the chicken, salad, and yogurt sauce in individual airtight containers. When you’re ready to eat, warm up the chicken and tortillas, then assemble. Reheating the wraps themselves can make them soggy, so I’d recommend storing and wrapping fresh each time.

Scaling the recipe for a crowd

These wraps are pretty easy to scale up or down, depending on how many mouths you’re feeding. If you’re making them for a large group, simply double the amount of chicken and veggies. The only thing you might want to be careful about is the spice level—when I’m cooking for a crowd, I usually go a little lighter on the chili flakes and let people add more heat if they want to.

A few potential “uh-ohs” and how to avoid them

• Chicken too dry? This can happen if it’s overcooked. Keep a close eye on it and use a meat thermometer if you’re unsure (it should reach 165°F). Or, swap in chicken thighs, which are a bit more forgiving.
• Wraps falling apart? Make sure you don’t overfill them! Less is more when it comes to wrapping these up burrito-style.
• Soggy wraps? If you’re making these ahead, keep the wet ingredients (like hummus and yogurt sauce) separate until you’re ready to eat.

Ready to wrap it up?

These Mediterranean chicken wraps are not just a meal—they’re a flavor adventure you can enjoy any time of the week. Whether you’re making them for a quick lunch, a picnic, or a casual dinner with friends, they’re sure to be a hit. Plus, with all the variations you can try, you’ll never get bored of them. So go ahead, grab those tortillas, and get wrapping!

Frequently asked questions

Can I make this recipe dairy-free?
Yes! Use a dairy-free yogurt alternative like almond or coconut yogurt and skip the cheese (if you were thinking of adding any).

What’s the best way to reheat the chicken?
I’d suggest heating it up in a skillet over medium heat. You can microwave it, but you might lose some of that crispy texture.

Can I freeze the chicken?
Absolutely! Cook the chicken, let it cool, and freeze in an airtight container. Just thaw and reheat when you’re ready to use it.

What’s a good substitute for tortillas?
Try pita bread or even large lettuce leaves for a low-carb option.

Can I make this vegetarian?
Yes! Swap the chicken for roasted chickpeas, falafel, or even tofu.

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