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Quick 10-Minute Greek Chicken Wrap Recipe with Tzatziki and Sun-Dried Tomatoes

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A fast and flavorful Greek chicken wrap featuring juicy seasoned chicken, creamy tzatziki, and tangy sun-dried tomatoes, perfect for a quick lunch or light dinner.

Ingredients

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  • 8 oz boneless, skinless chicken breast, sliced thinly
  • 2 tbsp extra virgin olive oil
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • Salt and black pepper to taste
  • 1/4 cup chopped sun-dried tomatoes (packed in oil preferred)
  • 1/2 cup Greek yogurt (full-fat preferred)
  • 1/2 cup finely grated and drained cucumber
  • 1 tbsp fresh lemon juice
  • 1 tbsp chopped fresh dill (optional)
  • 2 large flour tortillas
  • 2 tbsp thinly sliced red onion
  • 1 cup fresh spinach or mixed greens

Instructions

  1. Prepare the tzatziki sauce by grating the cucumber finely. Place it in a clean kitchen towel or paper towel and squeeze firmly to remove excess moisture. In a mixing bowl, combine Greek yogurt, grated cucumber, lemon juice, chopped dill, 1/2 tsp garlic powder, and a pinch of salt. Stir well until creamy and set aside.
  2. Slice the chicken breast into thin strips about 1/2 inch thick. Toss the chicken slices in olive oil, 1 tsp garlic powder, dried oregano, salt, and pepper until evenly coated.
  3. Heat a non-stick skillet over medium-high heat. Add the chicken strips in a single layer and cook for about 3 minutes per side until golden brown and cooked through (internal temperature 165°F). Cook in batches if necessary to avoid overcrowding.
  4. While the chicken cooks, warm the tortillas in a dry skillet or microwave for about 20 seconds to make them pliable.
  5. Assemble the wraps by laying each tortilla flat. Spread a generous layer of tzatziki down the center, then add cooked chicken strips, chopped sun-dried tomatoes, sliced red onion, and fresh spinach or greens. Roll the tortilla tightly, folding in the sides as you go.
  6. Cut the wraps in half diagonally if desired and serve immediately while warm.

Notes

Squeeze excess water from grated cucumber to prevent soggy tzatziki. Cook chicken in batches to avoid overcrowding and ensure even browning. Tzatziki can be made ahead and tastes better after chilling. For gluten-free, use gluten-free tortillas or large lettuce leaves as wraps. Pre-cooked chicken can be used to save time.

Nutrition

Keywords: Greek chicken wrap, quick lunch, tzatziki, sun-dried tomatoes, easy wrap recipe, Mediterranean wrap

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