Description
These Greek Chicken Wraps with Roasted Red Pepper Sauce are a quick and flavorful 30-minute dinner option. Juicy, herb-seasoned grilled chicken is paired with a creamy, tangy roasted red pepper sauce and fresh Mediterranean veggies, all wrapped in soft flour tortillas for a satisfying meal that’s perfect for busy weeknights or casual gatherings.
Ingredients
Scale
For the Chicken:
- 2 large boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- Salt and black pepper, to taste
For the Roasted Red Pepper Sauce:
- 1 cup roasted red peppers
- 1/3 cup plain Greek yogurt
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 small clove garlic
- Salt, to taste
For Assembling the Wraps:
- 4 large flour tortillas or flatbreads
- 1 cup shredded lettuce
- 1/2 cup sliced cucumber
- 1/2 cup cherry tomatoes, halved
- 1/4 cup thinly sliced red onion
- 1/3 cup crumbled feta cheese
Instructions
- Prepare the Chicken Marinade: In a bowl, combine olive oil, minced garlic, dried oregano, paprika, salt, and black pepper. Mix well and coat the chicken breasts evenly with this flavorful marinade.
- Cook the Chicken: Grill or pan-cook the chicken over medium heat for 5 to 6 minutes on each side until the chicken is golden brown and fully cooked through, reaching an internal temperature of 165°F (74°C).
- Rest and Slice the Chicken: Remove the chicken from the heat and let it rest briefly to retain its juices. Then, slice the chicken into thin strips for easy wrapping.
- Make the Roasted Red Pepper Sauce: In a blender or food processor, combine roasted red peppers, plain Greek yogurt, olive oil, lemon juice, garlic clove, and salt. Blend until the sauce is smooth and creamy.
- Warm the Tortillas: Gently warm the flour tortillas or flatbreads to make them more pliable and enhance their flavor.
- Assemble the Wraps: Spread an even layer of the roasted red pepper sauce over each tortilla. Then add sliced chicken, shredded lettuce, cucumber slices, halved cherry tomatoes, thinly sliced red onion, and crumbled feta cheese on top.
- Roll and Serve: Roll the wraps tightly to encase all the fillings. Slice if desired and serve immediately to enjoy the fresh flavors at their best.
Notes
- For a low-carb version, substitute the flour tortillas with lettuce wraps.
- You can use store-bought roasted red peppers or roast your own for enhanced flavor.
- If grilling is not available, pan-cooking over medium heat works perfectly.
- Adjust seasoning in the sauce and marinade to your taste preference.
- Leftover chicken can be stored in an airtight container in the fridge for up to 3 days.
- Serve with a side of Greek salad or tzatziki for a complete Mediterranean meal.
