Greek Chicken Wrap delivers big flavor fast with juicy rotisserie chicken, crisp veggies, and a creamy tzatziki-style sauce all tucked in a warm pita.
authorโs note
Greek Chicken Wraps Youโll Crave Again Tomorrow!
Thereโs no shortage of chicken salad love around hereโIโve reimagined it in so many ways, like these Pesto Chicken Salad, Curry Chicken Salad, and Pineapple Chicken Salad.
A Greek-inspired version was bound to happenโand this one does not disappoint. The dressingโs got that creamy tzatziki vibe, the chicken saladโs loaded with Greek salad veggies, and it all gets stuffed into soft, warm pita bread. Then I pile on the feta and finish with a big squeeze of lemonโso good.
Ingredients
| Ingredient | Swap or Tip |
|---|---|
| Rotisserie Chicken | Leftover grilled or baked chicken works great too |
| Pita Bread | Warm it before assembling so it stays soft and doesnโt tear |
| Persian or English Cucumber | Avoid regular cucumbers since they are watery |
| Sun Dried Tomatoes | Roasted red peppers work as a substitute |
| Fresh Parsley | Fresh dill also works well, I love it in this dill pickle chicken salad |
| Greek Yogurt | Use full fat for the best texture |
| Mayo | Use a good quality mayo for the best flavor |
| Lemon | A microplane and juicer makes the dressing even quicker |
How To Make This Greek Chicken Wrap
- Dressing: Combine all the ingredients in a bowl and mix together.
- Filling: In a bowl combine chicken, cucumber, onion, parsley, and sun dried tomatoes.
- Combine: Add dressing to the chicken mixture and stir until evenly coated.
- Warm Pita: Lightly char on the stovetop or microwave until soft and pliable.
- Assemble: Spread avocado on pita. Add lettuce, chicken mixture, tomatoes, and feta.
- 6. Serve: Finish with a squeeze of lemon, fold the pita, and enjoy.
Greek Chicken Wrap Toppings
One of the best things about these wraps is how easy they are to customize.
Try adding:
โข Kalamata olives
โข Extra fresh dill or parsley
โข Sliced red onion or pickled red onions
โข Roasted red peppers
โข Extra feta cheese
โข A drizzle of extra tzatziki
Quick Tip
A ripe avocado adds immense creaminess to these Greek Chicken Wraps. To make sure an avocado is ripe, press gently around the stem and if it gives, the avocado is ripe. (The โgiveโ should feel like pressing the tip of your nose.)
More Rotisserie Chicken Recipes:
Dinner
Chicken Melts
Dinner
Rotisserie Chicken Tacos
Dinner
One Pot Quinoa Pilaf
Dinner
Chicken Shawarma Wraps
Greek Chicken Wrap
Video
Equipment
Ingredients
- 2 cups diced cooked 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 parsley
- 1/3 cup sun-dried tomatoes packed in oil with herbs
- 1/4 cup mayo I love Hellmanโs/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
- 4 pitas
- Mashed avocado optional, see note 2
- Serving suggestions see note 3
Instructionsย
- 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 itโs 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: โGrillโ the pita bread on the stovetop over an open flame (on medium heat) until slightly charred, about 10โ15 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.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
FILLERS FOR TACO BOWLS.
Why would fat free yogurt not work?
Thank you ๐
It will end up a bit bland and watery!
Looking forward to your luscious looking meals.
Thanks Darlene! ๐