Mediterranean Chicken Wrap

Greek salad, seasoned chicken and a layer of hummus make up this tasty wrap. 

Love a good sandwich wrap? Look no further! This Mediterranean Chicken wrap is super yummy and can be portable if you are eating on the go.

First, I forgot to tell you about the weekend’s yard sale, as I sit here looking at the pile that didn’t sell. I basically set out a bunch of junk, but the real fun was for the kids. They had a profitable bake sale/drink stand, their very first actually, and we made a delicious homemade lemonade that was a huge hit, inspired by these amazing recipes. It was the first thing to sell out!

But now that we are already mid-week and my kids get out of school tomorrow for the summer, I have to introduce you to my new obsession. THIS Mediterranean Chicken Wrap which I really wanted to call a Greek salad wrap, but google keywords told me not to.

Greek salad + chicken + hummus = deliciousness. This is a great wrap to make ahead of time if you need dinner ready when you get home or if you are running out that door to soccer practice. I also love that you’re getting almost all of your food groups in one place.

 This recipe is forgiving with measurements so if you want more hummus, olives, etc., no problem. The Greek salad should look like this, but it’s not going to wrong if you do slightly different measurements. Just add in the salad ingredients to your liking.

I basically like to make sure I get a good ratio of lettuce to other veggies and plenty of dried oregano and feta cheese. I just eyeballed it to give you some guidelines.

Same with the chicken. I season until it’s nicely covered with spices, but you can also use any other grilled or baked chicken or even a rotisserie. I would probably just add a few extra shakes of dried oregano on it. Again, you won’t mess it up. It’s all going to come together.

Now the wrap itself is a giant whole wheat wrap I find in the deli so the carbs will vary depending on what type you use. The ones I chose have minimal ingredients, but at ~48 grams of carbs.

The chicken, salad and hummus don’t add many additional carbs, so it’s totally doable to fit into your macros, although I personally always eat half of it and have extra salad on the side. Then I save the other half for lunch the next day. It is great leftovers!

Now for my gluten free friends. You know I post a lot of gluten free recipes here, so I need to watch out for you guys. I would recommend a large gluten free tortilla. Udi’s brand and Rudi’s bakery both make one. It won’t be as big as this wrap, but that’s fine! Just layer everything in just the same, wrap it up and enjoy!

Vegan? This would be great with just hummus, maybe some chickpeas for texture and more Greek salad, minus the cheese.

I could eat this weekly for sure.

Melanie F. | Nutritious Eats

Greek Salad Chicken Wrap

Greek salad, seasoned chicken and a layer of hummus make up this tasty wrap.

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: Wrap

Calories: 612

Ingredients Method

Ingredients

  

• For the chicken:
• 2 bone-in chicken breasts
• 1 1/2 teaspoons olive oil
• few shakes of the following per chicken breast:
• dried oregano
• garlic powder
• lemon pepper
• For the Greek salad:
• 4 cups romaine chopped
• 1/3 cup cherry tomatoes sliced
• 1/4 cup red onion
• 1/2 cup cucumber slices sliced, then halved
• 4 tablespoons kalamata olives
• 1/2 cup feta cheese
• 1 tablespoon red wine vinegar
• 1 tablespoon olive oil
• fresh lemon wedges optional
• 4 large whole wheat or gluten free wraps
• 1/2 cup prepared hummus

Method

 

1. For the chicken: preheat oven to 375 degrees. Line a baking sheet with foil and spray with cooking spray. Place 2 bone-in chicken breasts on top, season with salt, pepper, dried oregano and lemon pepper. Drizzle with 1 1/2 teaspoons of olive oil and bake for 35-40 minutes or until chicken is cooked through. Use immediately or as leftovers for this wrap. This will be enough chicken for 4 large wraps.
2. To make the salad: place chopped romaine in a bowl. Top with cherry tomatoes, red onion, cucumbers, olives and feta cheese. Sprinkle with a few shakes of dried oregano. To dress, drizzle with vinegar and olive oil. Squeeze fresh lemon juice over it all (1 large wedge is fine). Stir and adjust seasonings if necessary.
3. To make wrap: spread 2 tablespoons of hummus onto your wrap of choice. Top with slices of chicken, a heaping portion of Greek salad. Roll, wrap and devour!