Amazing Mediterranean Chicken Wraps Recipe

If you’re like me and crave a healthy, flavorful meal without spending hours in the kitchen, these Mediterranean chicken wraps will be your new go-to. They bring together all the best elements of Mediterranean cuisine—garlicky chicken, crisp veggies, creamy hummus, and fresh herbs—wrapped in a soft tortilla. Whether you’re meal prepping for the week or whipping up something quick on a busy evening, this recipe fits right into any schedule. Plus, the beauty of wraps is how customizable they are, making them perfect for picky eaters or anyone wanting to try out new flavor combos.

I first stumbled upon this dish during one of those “I need to use up what’s in the fridge” moments. We had some leftover cooked chicken, a half-finished tub of hummus, and random veggies staring back at me. A quick warm-up of the chicken, a sprinkle of spices, and boom—this easy, vibrant wrap was born. Since then, it’s been a family staple, especially on nights when time is tight but we still want something satisfying and fresh.

this RECIPE

A little background on Mediterranean wraps

Mediterranean wraps are inspired by the traditional ingredients and flavors of countries like Greece, Turkey, and Lebanon, where fresh herbs, yogurt, and grilled meats are a cornerstone of daily meals. The use of flatbreads and tortillas to hold all these delicious ingredients likely comes from the Middle Eastern and Mediterranean love for portable street food like shawarma and gyros. Over time, Mediterranean wraps have evolved to fit modern lifestyles—think less complicated than a gyro but just as flavorful!

Let’s talk ingredients: the flavor-packed essentials

The beauty of these wraps lies in their simplicity. Here’s a quick breakdown of the main ingredients you’ll be using:

• Chicken breast: The star protein. I prefer boneless, skinless chicken breasts for this recipe because they cook quickly and absorb the spices beautifully. You can substitute with chicken thighs if you want a juicier bite. For a vegetarian option, roasted chickpeas or falafel work well too.
• Garlic: It’s the backbone of Mediterranean flavors. Use fresh garlic cloves if you can, as they bring out a stronger, more pungent flavor than garlic powder. If you love garlic as much as I do, feel free to add a little extra!
• Mint and dill: These herbs add brightness and freshness. Dried mint gives the chicken an aromatic, cooling flavor, while dill in the yogurt sauce brings a nice herbal contrast. If you don’t have mint, parsley or basil are great alternatives.
• Yogurt: Mixed with garlic and dill, yogurt turns into a creamy, tangy sauce that complements the spiced chicken. Greek yogurt works best because it’s thick and rich, but you can use any plain yogurt on hand.
• Hummus: It adds a layer of creamy richness. Plus, hummus packs a punch of plant-based protein and fiber. If you’re out of hummus.
• Tortillas: Although tortillas aren’t traditionally Mediterranean, they’re super convenient. You can use whole wheat, spinach wraps, or even pita bread if you want to switch things up.

Kitchen tools you’ll need (and what you can substitute)

To make these wraps, you really don’t need any fancy kitchen gear—just a few basics will do.

• Non-stick pan or skillet: This is key for cooking the chicken evenly without sticking. If you don’t have a non-stick pan, cast iron works great too, just be sure to oil it well.
• Sharp knife: You’ll want a good knife for chopping the chicken and vegetables. If you’re anything like me and struggle with dull knives, take a moment to sharpen it first—it’ll make the prep so much smoother!
• Mixing bowls: One for the yogurt sauce and one for tossing your salad or veggies.
• Tongs: These make flipping the chicken and handling the wraps much easier, but you can totally get by with a spatula if that’s what you have.

Step-by-step: How to make Mediterranean chicken wraps like a pro

Let’s dive into the cooking process! Here’s how I usually do it:

1. Prep the veggies and make the salad
   Start by chopping your veggies—cabbage, lettuce, or whatever greens you’re using—and set them aside. Prepare your everyday salad as well. I usually go for a mix of cucumbers, tomatoes, and a little red onion with lemon juice and olive oil. You want these to be ready for easy assembly later.
2. Make the yogurt sauce
   In a small bowl, mix half a cup of yogurt with one minced garlic clove, a pinch of salt, and dried (or fresh) dill. Stir until smooth and creamy. This step is super simple but transforms the wrap with a tangy, garlicky hit that pulls everything together. Pro tip: Make a little extra if you’re like me and love extra sauce on the side for dipping!
3. Cook the chicken
   Heat a tablespoon of olive oil in a non-stick pan over medium-high heat. Add the bite-sized pieces of chicken along with two minced garlic cloves, chili flakes, black pepper, and dried mint. Stir everything so the chicken is coated in those aromatic spices. Let it cook for 8-10 minutes, turning occasionally, until the chicken is golden brown and cooked through. You’ll know it’s done when the outside has a beautiful crust and the inside is juicy (but not pink!).Mistake I’ve made before: Overcrowding the pan can lead to steaming instead of browning. Cook the chicken in batches if needed to get that perfect sear.
4. Assemble the wraps
   Now for the fun part—putting it all together! Lay a tortilla flat and start layering: spread a bit of hummus first, then add the chopped cabbage or lettuce, followed by some of the cooked chicken. Add the cooked broccoli and salad if you’re using them, and finish with a generous drizzle of the yogurt sauce. Fold the sides in and roll the tortilla up tightly like a burrito.

Variations you’ve got to try

These wraps are incredibly flexible, so feel free to get creative. Here are a few variations I’ve played with:

• Vegan option: Swap out the chicken for falafel or roasted chickpeas. The falafel brings that crispy-on-the-outside, tender-on-the-inside texture, while chickpeas give a nice crunch.
• Gluten-free: Use gluten-free tortillas or try wrapping everything in large lettuce leaves for a low-carb option.
• Spicy twist: If you like things on the hotter side, amp up the chili flakes or add a dash of harissa paste to the yogurt sauce for a fiery kick.
• Seasonal veggies: Swap the cabbage for whatever’s in season. Roasted zucchini, bell peppers, or even sweet potatoes make fantastic additions.
• International spin: Add a little feta cheese and olives for a Greek vibe or swap the dill in the yogurt for cumin and coriander to lean into a more Middle Eastern flavor profile.

Serving ideas: Perfect for a casual lunch or dinner

To serve these wraps, I love laying them out on a big platter with extra yogurt sauce, hummus, and a side of warm pita chips or couscous. It makes for a beautiful, family-style presentation that’s easy for everyone to grab and customize as they like. If you’re hosting friends, add a side of stuffed grape leaves or a light tomato-cucumber salad for a full Mediterranean spread. A sprinkle of fresh herbs like parsley or cilantro on top adds a pop of color and extra flavor.

drink pairings to complement the flavors

Pairing these Mediterranean chicken wraps with the right beverage makes the meal even more refreshing. Here are some options that I personally love:

• Iced mint tea: The cooling, herbal notes of mint tea complement the warm spices in the chicken.
• Lemonade with a twist: Try making a simple homemade lemonade and adding a splash of pomegranate juice for a tart, fruity edge that cuts through the richness of the hummus and yogurt.
• Cucumber water: Super simple but so refreshing, especially if you’re looking for something hydrating with just a hint of flavor.

Storing and reheating tips

If you’re making these wraps ahead of time, store the components separately for the best results. Keep the cooked chicken in an airtight container in the fridge for up to 3 days. Reheat it in a skillet or microwave before assembling your wraps. The yogurt sauce can also be made ahead and stored for about 2 days. Avoid storing fully assembled wraps for too long, as the tortillas can get soggy.

How to adjust the recipe for different serving sizes

This recipe makes 3-4 wraps, but you can easily scale it up or down depending on how many people you’re feeding. If you’re cooking for one, half the amount of chicken and yogurt sauce, but I’d recommend still prepping a full salad—it keeps well for a couple of days and makes assembling future wraps a breeze. For larger groups, just double everything. The cooking time for the chicken remains the same, but you may need to cook in batches to avoid overcrowding the pan.

Common issues and how to avoid them

• Soggy wraps: If you find that your wraps are getting soggy, try adding the hummus and yogurt sauce last, right before wrapping everything up. This way, the veggies act as a barrier and help keep things crisp.
• Dry chicken: If your chicken is turning out dry, check your cooking temperature. Cooking at too high heat can cause the outside to brown quickly while the inside remains undercooked. Medium-high heat and patience are key!

Give these wraps a try!

These Mediterranean chicken wraps are a delicious and easy way to enjoy a balanced meal that’s packed with flavor. The beauty of this recipe lies in its versatility, so don’t be afraid to make it your own! Whether you’re cooking for yourself or feeding a crowd, these wraps are sure to satisfy. Enjoy experimenting with different ingredients, and don’t forget to let me know how they turn out!

Frequently asked questions

1. Can I use a different type of meat?
Absolutely! Chicken thighs work great, or you could even use turkey or lamb for a richer flavor.

2. What if I don’t have dill?
No worries! You can substitute dill with parsley or cilantro, or just skip it altogether and rely on the garlic and yogurt to bring in flavor.

3. Can these wraps be made gluten-free?
Yes, simply use gluten-free tortillas or wrap everything in lettuce for a low-carb, gluten-free option.

4. How can I make this vegan?
For a vegan version, replace the chicken with falafel or roasted chickpeas, and use a dairy-free yogurt for the sauce.

5. Can I freeze the chicken?
Yes, you can freeze cooked chicken in an airtight container for up to 2 months. Just thaw and reheat when you’re ready to use it!

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