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Greek Chicken Wrap Recipe

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4.3 from 34 reviews

This Greek Chicken Wrap is a quick and delicious dinner option featuring juicy rotisserie chicken, fresh cucumbers, sun-dried tomatoes, and a flavorful homemade dressing made with Greek yogurt and mayo. Wrapped in warm, slightly charred pita bread, it’s perfect for an easy yet satisfying meal with optional smashed avocado for extra creaminess and a bright, tangy finish from lemon and herbs.

Ingredients

Chicken Salad

  • 2 cups diced cooked chicken (rotisserie chicken or leftover grilled chicken)
  • 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)

Dressing

  • 1/4 cup mayonnaise (Hellman’s/Best Foods recommended)
  • 2 tablespoons plain Greek yogurt (Greek Gods preferred)
  • 1/2 cup grated Persian cucumber (or English cucumber), moisture squeezed out
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon honey
  • 1 teaspoon dried oregano
  • 1 large lemon (zest and juice for 1/2 teaspoon zest and 1 tablespoon juice)
  • 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

For Assembly

  • 4 pita breads
  • Mashed avocado (optional: see notes)
  • Lettuce leaves (for serving)
  • Thinly sliced cherry tomatoes (for serving)
  • Feta cheese, approx. 4 tablespoons (1 tablespoon per wrap)

Instructions

  1. Make Dressing: Grate cucumber with large holes of a grater, place grated cucumber on paper towels in a small bowl, and squeeze out moisture thoroughly to avoid a watery dressing. Transfer drained cucumber to a medium bowl.
  2. Combine Dressing Ingredients: Add mayonnaise, Greek yogurt, salt, pepper, honey, oregano, minced garlic, red wine vinegar, Dijon mustard, olive oil to the grated cucumber. Zest and juice lemon to yield about 1/2 teaspoon zest and 1 tablespoon juice, then add them to the bowl. Stir all ingredients together until well combined. Cover and refrigerate the dressing until ready to use.
  3. Prepare Chicken Salad: In a large bowl, gently combine diced cooked chicken, diced cucumber, diced red onion, chopped parsley, and sun-dried tomatoes. Using a spatula, fold the chilled dressing into the chicken mixture gently but thoroughly to coat evenly.
  4. Warm and Char Pita Bread: Heat a stovetop over medium heat or hold pita bread over an open flame. Grill each pita for about 10 to 15 seconds on each side, until lightly charred. Using tongs, flip carefully. Immediately fold pita in half and cover with a clean towel to keep warm.
  5. Optional Smashed Avocado Topping: If using, halve an avocado and scoop the flesh into a medium bowl. Mash with a fork, then add 1 teaspoon lemon juice, a pinch of salt, garlic powder, and pepper. Mash again to combine ingredients thoroughly. Spread the avocado mixture evenly over the warmed or charred pita bread.
  6. Assemble the Wrap: Layer lettuce over the avocado spread (if using). Spoon about 1/4 of the chicken salad mixture on top of the lettuce. Add thinly sliced cherry tomatoes and sprinkle about 1 tablespoon of crumbled feta cheese per wrap. For extra brightness, drizzle a bit of lemon juice on top if desired. Fold the pita in half and serve immediately.

Notes

  • Use rotisserie or leftover grilled chicken for convenience and flavor. Cooking chicken specifically for this recipe is not necessary.
  • Mashed avocado adds creamy texture and richness but is optional.
  • Serve with extra lemon wedges or a side salad for a complete meal.
  • To reduce moisture in the dressing, be sure to drain the grated cucumber thoroughly before mixing.
  • If you don’t have access to an open flame, warming pita bread in the microwave wrapped in a damp paper towel is a good alternative.

Find it online: https://justsosavory.com/greek-chicken-wrap-recipe/