Greek chicken wraps to bring a dose of summer into your life.

Made with fresh salad and a drizzle of tzatziki, they go really well with home-made flatbreads (click here for this easy flatbread recipe).

Wraps make the perfect no-fuss packed lunch, and these delicious Greek chicken wraps are no exception. The original recipe comes from RecipeTin Eats and is one of my personal favourites; it’s super quick to prepare and is also pretty cheap because a lot of the ingredients are repeated for each element of the dish. On top of that, it tastes amazing – especially the chicken, which stays moist and tender because of the marinade.

Prep time: 25 mins (plus 2 hours marinading) | Cook time: 15 mins | Servings: 6-8 wraps (depending on how much stuff you like in your wraps!)

Ingredients

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Full Instructions

Marinade the chicken:

1. Put the marinade ingredients into a bowl and mix well — 2 tbsp yoghurt; 2 cloves garlic (minced or cut very finely); 2 tbsp lemon juice (about half a small lemon); ½ tbsp olive oil; 2 tsp vinegar; 1 tbsp dried oregano; salt & pepper
2. Turn each chicken thigh sideways and cut into thin strips, each about the thickness of a man’s thumb or two lady thumbs (see picture in gallery)
3. Add the chicken to the marinade bowl and mix thoroughly — either get stuck in with your hands (my preference!) or just use a spoon
4. Cover with cling film and leave in the fridge for at least 2 hours. The longer you leave it, the deeper the flavour will be, but it shouldn’t stay in for more than 24 hours

Make the tzatziki:

1. Grate about half a cucumber into a bowl (this is a bit messy but definitely the easiest way to get the job done!)
2. Grab all of the cucumber bits and give the handful a good squeeze – pour away the cucumber juice that comes out
3. Add 150g yoghurt to the bowl, along with ½ a clove of garlic (minced or finely chopped); 1 tbsp lemon juice (about a quarter of a small lemon); 1 tbsp olive oil; 2 tsp vinegar; finely chopped mint leaves (optional); and salt & pepper
4. Mix well, cover with cling film and put in the fridge.
   *tip* the tzatziki will keep for about a week and any leftovers are nice as a dip for crisps
   

Prepare the salad:

1. Combine the salad ingredients in a tub — a large handful of small tomatoes, cut into quarters or halves; about half a cucumber, sliced then quartered; a quarter of a red onion, peeled & finely diced; fresh parsley leaves, finely chopped; salt & pepper
   *tip* I normally start off by making less salad than I think I need as it’s quick & easy to make more later in the week if you do run out
2. Pop a lid on the tub and leave it in the fridge until you need it

Cook the chicken:

1. When the chicken has finished marinading, lay it all out on a grill tray (with some kitchen foil underneath to catch the drips) and cook it under a high heat — it takes around 15–20 minutes but you’ll want to turn the pieces over half way through
   *tip* when you think the chicken is done, take one of the thicker pieces out and cut it in half, if it’s opaque all the way through with no pink bits then you’re good to go
2. When all the chicken is cooked, leave it out to cool down before transferring to a tub and putting it back in the fridge until you need it
   *alternatives* next time, try cooking it on the BBQ or baking in the oven at 180°C for 20–30 minutes to see the difference in flavour & finish
   

Assembling in the morning:

It takes only a few minutes to put the wraps together before work in the morning — simply take your wrap/tortilla/home-made flatbread, lay some chicken down the middle, plonk the salad on top, and finish with some tzatziki drizzled over everything. (Alternatively, just chuck everything into a pitta bread.)
Roll up the wrap, pop it into some foil… and that’s it!

*tip* If you’re using wraps, tortillas, or flatbreads, there’s a great technique I learnt from watching the good people at Mission Burrito that keeps all the filling inside and reduces any leakage:

• fold both sides in over the sort ends of the filling;
• keeping the ends folded in, use your thumbs to bring up the bottom of the wrap (also use your first fingers to keep the ends tucked in while bringing up the bottom flap);
• tuck that bottom flap up under the filling and then keep rolling until it forms a tube.

Take the finished product to work and eat at your leisure. The HHH works out on site all day and the wraps keep fine un-refrigerated until lunchtime. You can put them in the fridge but just watch out as the bread might go a big soggy.

Print Pin

Greek Chicken Wraps

Wraps make the perfect no-fuss packed lunch and these delicious Greek-style chicken wraps are no exception. Quick to prepare and cheap, as well, the moist, tender chicken makes this a dish you'll keep coming back to! *From The Hungry Hungry Husband and RecipeTin Eats*

Course Lunch

Cuisine Greek

Prep Time 25 minutes

Cook Time 15 minutes

Marinading time 2 hours

Total Time 40 minutes

Servings 6 wraps

Calories 339kcal

Ingredients

• 500 g skinless boneless chicken thighs these are normally more expensive, so you can always buy the normal boned ones with skin on and just remove the meat & skins yourself
• 200 g natural yoghurt plain, Greek, fat-free or full-fat, whatever you fancy
• 2 cucumbers you’ll probably only use 1 & a half so you could get away with just 1
• 100 g tomatoes I think small vine tomatoes have the most flavour
• 1 red onion you'll only need a quarter or a half
• 3 cloves garlic
• 1 lemon (juice of) fresh juice is better but those plastic squeezy bottles will do the job
• 2 tbsp olive oil extra virgin if you have it
• 4 tsp white wine vinegar red wine vinegar or apple cider vinegar work fine, too – basically anything vinegary you havethe cupboard that will provide that same “tang”
• 1 tbsp dried oregano
• small handful fresh parsley
• small handful fresh mint optional
• salt & pepper for seasoning
• 1 for each serving wraps/tortillas/pitta breads/home-made flatbreads

Instructions

Marinade the chicken:

• Put the marinade ingredients into a bowl and mix well — 2 tbsp yoghurt; 2 cloves garlic (minced or cut very finely); 2 tbsp lemon juice (about half a small lemon); ½ tbsp olive oil; 2 tsp vinegar; 1 tbsp dried oregano; salt & pepper
• Turn each chicken thigh sideways and cut into thin strips, each about the thickness of a man's thumb or two lady thumbs (see picture in gallery below)
• Add the chicken to the marinade bowl and mix thoroughly — either get stuck in with your hands (my preference!) or just use a spoon
• Cover with cling film and leave in the fridge for at least 2 hours. The longer you leave it, the deeper the flavour will be, but it shouldn't stay in for more than 24 hours

Make the tzatziki:

• Grate about half a cucumber into a bowl (this is a bit messy but definitely the easiest way to get the job done!)
• Grab all of the cucumber bits and give the handful a good squeeze – pour away the cucumber juice that comes out
• Add 150g yoghurt to the bowl, along with ½ a clove of garlic (minced or finely chopped); 1 tbsp lemon juice (about a quarter of a small lemon); 1 tbsp olive oil; 2 tsp vinegar; finely chopped mint leaves (optional); and salt & pepper
• Mix well, cover with cling film and put in the fridge. The tzatziki will keep for about a week and any leftovers are nice as a dip for crisps

Prepare the salad:

• Combine the salad ingredients in a tub — a large handful of small tomatoes, cut into quarters or halves; about half a cucumber, sliced then quartered; a quarter of a red onion, peeled & finely diced; fresh parsley leaves, finely chopped; salt & pepper *tip* I normally start off by making less salad than I think I need as it's quick & easy to make more later in the week if you do run out
• Pop a lid on the tub and leave it in the fridge until you need it

Cook the chicken:

• When the chicken has finished marinading, lay it all out on a grill tray (with some kitchen foil underneath to catch the drips) and cook it under a high heat — it takes around 15–20 minutes but you'll want to turn the pieces over half way through *tip* when you think the chicken is done, take one of the thicker pieces out and cut it in half, if it's opaque all the way through with no pink bits then you're good to go
• When all the chicken is cooked, leave it out to cool down before transferring to a tub and putting it back in the fridge until you need it

Assembling in the morning:

• It takes less than 5 minutes to put the wraps together before work in the morning — simply take your wrap/tortilla/home-made flatbread, lay some chicken down the middle, plonk the salad on top, and finish with some tzatziki drizzled over everything. (Alternatively, just chuck everything into a pitta bread.)
• Roll up the wrap, pop it into some foil... and that's it!
• Take the finished product to work and eat at your leisure. The HHH works out on site all day and the wraps keep fine un-refridgerated until lunchtime. You can put them in the fridge but just watch out as the bread might go a big soggy.

Notes

*alternatives* next time, try cooking it on the BBQ (exactly how you would under the grill) or baking in the oven at 180°C for 20–30 minutes to see the difference in flavour & finish

*tip* if you're using wraps, tortillas, or flatbreads, there's a great technique I learnt from watching the good people at Mission Burrito that keeps all the filling inside and reduces any leakage:

• fold both sides in over the edges of the filling;
• keeping the sides folded in, use your thumbs to bring up the bottom of the wrap (also use your first fingers to keep the ends tucked in while bringing up the bottom flap);
• tuck that bottom flap up under the filling and then keep rolling until it forms a tube.

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