Description
These savory chicken wraps are filled with grilled chicken, fresh vegetables, and a creamy homemade tzatziki sauce. Perfect for a quick meal, they are bursting with Mediterranean flavors.
Ingredients
Scale
- 2 large chicken breasts (about 1 pound or 450 grams), boneless and skinless
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried oregano
- Salt and pepper, to taste
- 4 large whole wheat or regular tortillas (10–12 inches in diameter)
- 1 cup mixed salad greens (e.g., arugula, spinach, romaine)
- ½ cup cherry tomatoes, halved
- ½ cup cucumber, thinly sliced
- ¼ cup red onion, thinly sliced
- ½ cup Kalamata olives, pitted and sliced
- Feta cheese, crumbled (optional, for garnish)
- 1 cup Greek yogurt
- 1 medium cucumber, grated and excess moisture squeezed out
- 2 cloves garlic, minced
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- Salt and pepper, to taste
Instructions
- Begin by marinating the chicken. In a bowl, combine 2 tablespoons of olive oil, 1 teaspoon of smoked paprika, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, ½ teaspoon of dried oregano, and salt and pepper to taste. Mix well until the chicken breasts are coated. Let the chicken sit for about 10 minutes to absorb the flavors.
- While the chicken marinates, prepare the tzatziki sauce. In a bowl, combine 1 cup of Greek yogurt, 1 grated cucumber (with excess moisture squeezed out), 2 minced garlic cloves, 1 tablespoon of fresh dill, 1 tablespoon of olive oil, 1 tablespoon of lemon juice, and salt and pepper to taste. Stir until well blended. Set aside in the fridge.
- Heat a skillet over medium-high heat. Once hot, add the marinated chicken breasts. Cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). The chicken should be golden brown on the outside and juicy on the inside. Avoid overcooking, as it will result in dry chicken.
- Once cooked, remove the chicken from the skillet and let it rest for 5 minutes. This allows the juices to redistribute, ensuring moist chicken. After resting, slice the chicken into thin strips.
- While the chicken is resting, prepare the tortillas. Warm the four large whole wheat or regular tortillas in the skillet for about 30 seconds on each side until they are pliable. This step prevents tearing when you wrap them.
- To assemble the wraps, place a tortilla on a clean surface. Layer with 1 cup of mixed salad greens, followed by ½ cup of halved cherry tomatoes, ½ cup of thinly sliced cucumber, ¼ cup of thinly sliced red onion, and ½ cup of sliced Kalamata olives. Place a generous portion of the sliced chicken on top and drizzle with tzatziki sauce.
- Wrap the tortilla tightly around the fillings, tucking in the sides as you go, to secure everything inside. Repeat with the remaining tortillas and ingredients.
- Serve the wraps immediately, garnished with crumbled feta cheese if desired. Enjoy your Savory Chicken Wraps with Creamy Tzatziki while they're fresh and vibrant!
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 wrap
- Calories: 450
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 35 g
- Cholesterol: 100 mg
Keywords: To achieve perfectly grilled chicken, ensure your skillet is hot before adding the chicken. Use a meat thermometer to check for doneness; chicken should reach an internal temperature of 165°F (75°C) for safety and optimal juiciness.