Dinners and Mains
The Ultimate Greek Salad Wrap Recipe
These wraps are my absolute go-to when I want something that feels like a garden party in my mouth. They're packed with juicy tomatoes, salty kalamata olives, and that classic feta tang, all rolled up for a no-mess meal that's surprisingly filling.
- Prep
- 15 min
- Cook
- 10 min
- Serves
- 4
- Level
- Easy
- Per serving
- 420 kcal
Method
In a small bowl, whisk together the Greek yogurt, lemon juice, and dried oregano to create a quick tzatziki-style dressing. Season with a pinch of salt if needed.
Season the chicken slices and cook them in a pan over medium-high heat for about 8-10 minutes until golden and cooked through.
In a large bowl, combine the diced cucumber, cherry tomatoes, red onion, and kalamata olives.
Lay each tortilla flat. Spread a generous tablespoon of the yogurt dressing across the center.
Divide the veggie mix and grilled chicken among the four tortillas. Top each with crumbled feta cheese.
Fold the sides of the tortilla inward, then roll from the bottom up to seal the wrap. Slice diagonally and serve immediately.
Notes
Warm the tortillas in a dry pan for 30 seconds before rolling to make them more pliable and prevent tearing.
If you're taking these for lunch, pack the yogurt dressing in a separate small container so the wrap doesn't get soggy.
Swap the chicken for a can of rinsed chickpeas for a fantastic vegetarian version.
Don't skip the red onions, but if they're too sharp, soak the slices in cold water for 10 minutes before using.
