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Greek Chicken Wrap With Herb Yogurt Sauce

The scent of dill always transports me back to summers spent with my Yiayia (grandmother) in Greece. She had a small garden overflowing with herbs, and fresh dill was always a staple in her kitchen. I remember her effortlessly whipping up yogurt sauces bursting with flavor, the perfect accompaniment to grilled meats and vegetables. This Greek Chicken Wrap is a tribute to those simple, fresh flavors and the warm memories of her kitchen. It’s a quick and easy way to bring a taste of the Mediterranean to your table.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 4
Yields: 4 wraps
Dietary Type: Mediterranean

Ingredients

For the Sauce

2 cups plain yogurt
1 cup peeled, seeded, and diced cucumber
2 tablespoons chopped fresh dill (optional)
1 tablespoon lemon juice
1 tablespoon white vinegar
2 teaspoons minced garlic
¼ teaspoon salt

For the Wrap

1 (6 ounce) boneless skinless chicken breast
1-2 tablespoons Italian dressing
Salt and pepper
4 (6 inch) whole wheat pita bread
2 cups chopped romaine lettuce
1 medium tomato, chopped
½ cup sliced red onion
¼ cup crumbled feta cheese
4 kalamata olives or 4 black olives, pitted and sliced

Equipment Needed

Medium bowl
Plastic bag
Large non-stick skillet
Cutting board
Microwave oven
Knife
Spoon
Measuring cups and spoons

Instructions

Prepare the Herb Yogurt Sauce: In a medium bowl, combine the yogurt, diced cucumber, chopped dill (if using), lemon juice, white vinegar, minced garlic, and salt. Stir until all ingredients are thoroughly blended. This sauce can be made up to 2 hours in advance. Cover the bowl tightly and refrigerate until you’re ready to serve. Allowing the sauce to rest in the refrigerator helps the flavors meld together, resulting in a more complex and delicious taste.
Prepare the Chicken: Place the chicken breast between two sheets of plastic wrap and use a meat mallet or rolling pin to flatten it to about ½-inch thickness. This ensures even cooking and tenderness. Place the flattened chicken breast in a plastic bag. Pour Italian dressing over the chicken, ensuring it’s well coated. Seal the bag, removing any excess air. Let the chicken marinate in the refrigerator for at least 15 minutes, but preferably longer, for maximum flavor absorption. Remove the chicken from the marinade and discard the marinade. Lightly season the chicken with salt and pepper.
Cook the Chicken: Heat a large non-stick skillet over medium heat. Once the skillet is hot, carefully place the marinated chicken breast in the skillet. Cook for approximately 5 minutes per side, or until the chicken is nicely browned and cooked through. A meat thermometer inserted into the thickest part of the chicken should read 165°F (74°C).
Slice the Chicken: Remove the cooked chicken breast from the skillet and transfer it to a cutting board. Let it rest for a few minutes before slicing it thinly against the grain. Slicing against the grain helps to tenderize the chicken and makes it easier to eat.
Warm the Pita Bread: Warm the whole wheat pita bread in the microwave oven for about 30 seconds. This will make them more pliable and easier to fold. Be careful not to overheat them, as they can become tough.
Assemble the Wraps: Place one warmed pita bread on a plate. Spread ½ cup of chopped romaine lettuce evenly over the pita. Arrange ¼ of the sliced chicken breast on top of the lettuce. Sprinkle ¼ each of the chopped tomato, sliced red onion, crumbled feta cheese, and sliced olives over the chicken.
Add the Sauce: Spoon a generous amount of the herb yogurt sauce over the toppings.
Fold the Wraps: Fold in the edges of the pita bread to create a wrap.
Repeat: Repeat steps 6-8 with the remaining pita bread and ingredients.
Serve: Serve the Greek Chicken Wraps immediately with additional herb yogurt sauce on the side for dipping.

Serving Suggestion: Wrap the sandwich in parchment or waxed paper for plating and serving. This also makes it easier to eat on the go.

Expert Tips & Tricks

Make-Ahead Prep: The herb yogurt sauce can be made a day in advance. Store it in an airtight container in the refrigerator. This allows the flavors to fully develop. The chicken can also be cooked ahead of time and stored in the refrigerator. Reheat it slightly before slicing and assembling the wraps.
Flavor Boost: Add a pinch of dried oregano or thyme to the chicken marinade for an extra layer of Mediterranean flavor.
Yogurt Substitute: If you don’t have plain yogurt, you can use Greek yogurt for an even thicker and tangier sauce.
Spice It Up: Add a pinch of red pepper flakes to the sauce for a little heat.
Prevent Soggy Wraps: To prevent the pita bread from becoming soggy, avoid adding too much sauce directly on the bread. Serve extra sauce on the side for dipping.
Customize Your Fillings: Feel free to add other vegetables such as bell peppers, cucumbers, or shredded carrots to your wraps.

Serving & Storage Suggestions

Serve these Greek Chicken Wraps immediately for the best flavor and texture. Leftover wraps can be stored in an airtight container in the refrigerator for up to 24 hours. However, the pita bread may become slightly soggy over time. The herb yogurt sauce can be stored separately in the refrigerator for up to 3 days. It’s not recommended to freeze the wraps, as the vegetables and pita bread will lose their texture. To reheat the wraps, you can warm them in the microwave for a few seconds, but be careful not to overheat them.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	303.2 kcal	N/A
Calories from Fat	78 g	26%
Total Fat	8.7 g	13%
Saturated Fat	4.4 g	22%
Cholesterol	48.9 mg	16%
Sodium	663.2 mg	27%
Total Carbohydrate	35.9 g	11%
Dietary Fiber	2.4 g	9%
Sugars	9.4 g	N/A
Protein	20.3 g	40%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Gluten-Free: Use gluten-free pita bread for a gluten-free option.
Vegetarian: Substitute the chicken with grilled halloumi cheese or falafel for a vegetarian version.
Vegan: Use a plant-based yogurt alternative and omit the feta cheese for a vegan wrap. You can also add a drizzle of tahini for extra flavor.
Spicy: Add a pinch of red pepper flakes to the chicken marinade or a drizzle of hot sauce to the wrap.
Mediterranean Twist: Add a dollop of hummus to the wrap for an extra layer of flavor.
Different Herbs: Experiment with different herbs in the yogurt sauce, such as mint, parsley, or oregano.

FAQs (Frequently Asked Questions)

Q: Can I use pre-cooked chicken for this recipe?
A: Yes, you can use pre-cooked chicken, such as rotisserie chicken, to save time. Just shred or slice it and add it to the wrap.

Q: How can I make the yogurt sauce thicker?
A: To make the yogurt sauce thicker, you can strain the yogurt through a cheesecloth for a few hours to remove excess liquid. Alternatively, use Greek yogurt, which is naturally thicker.

Q: Can I make this wrap ahead of time for lunch?
A: While you can assemble the wrap ahead of time, it’s best to add the sauce just before serving to prevent the pita bread from becoming soggy.

Q: What other vegetables can I add to this wrap?
A: Feel free to add other vegetables, such as bell peppers, cucumbers, or shredded carrots, to your wrap.

Q: Can I grill the chicken instead of cooking it in a skillet?
A: Absolutely! Grilling the chicken will add a smoky flavor to the wrap. Just make sure the chicken is cooked through before slicing.

Final Thoughts

This Greek Chicken Wrap is a delightful and healthy meal that’s perfect for a quick lunch or a light dinner. The combination of tender chicken, fresh vegetables, creamy herb yogurt sauce, and salty feta cheese is simply irresistible. I encourage you to try this recipe and experiment with different variations to suit your taste. Share your creations with friends and family, and let me know what you think! Pair it with a refreshing Greek salad or a glass of chilled white wine for a complete Mediterranean experience. Kali Orexi! (Bon appétit!)

Greek Chicken Wrap With Herb Yogurt Sauce Recipe