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Greek Protein Wrap on a white marble table.
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Greek Chicken Wraps

Freshly grilled white meat chicken, veggies, feta cheese, and a house made Greek dressing all come together to make these delicious and easy Greek Chicken Wraps. This family-friendly meal is quick, simple, and loaded with bold flavor.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Dinner, Lunch
Cuisine: American, Greek
Keyword: Greek Chicken, Greek Chicken Salad Wrap, Greek Chicken Wrap, Greek Salad Wrap
Servings: 4 wraps
Calories: 460cal
Cost: $7

Equipment

  • grill
  • grill spatula/tongs
  • medium mixing bowl
  • Cutting board
  • cutting knife

Ingredients

  • 4 Mission® Protein Tortilla Wraps 
  • 1 pound white meat chicken tenders
  • 1 tablespoon extra virgin olive oil
  • ¾ cup mini cucumbers sliced thin
  • 1 cup romaine lettuce chopped
  • ¾ cup cherry tomatoes sliced in half
  • ¼ cup Kalamata olives pitted
  • ½ cup red onion sliced thin
  • salt & pepper to taste
  • ¼ cup feta cheese

Greek Dressing

  • 2 tablespoons white wine vinegar
  • ¼ cup extra virgin olive oil
  • ½ teaspoon Italian herbs
  • 1 teaspoon feta cheese
  • 2 garlic cloves pressed
  • teaspoon salt
  • teaspoon pepper

Instructions

Dressing

  • Add all the dressing ingredients to a medium mixing bowl and whisk. Set aside until the assembling the wraps. Store any excess dressing in a glass air-tight container in the refrigerator.
  • Preheat grill to medium-high heat.
  • Toss raw chicken tenders with olive oil, salt, and pepper. Add tenders to a heated grill. Grill each side for 4-6 minutes or until the internal temperature reaches 165°F. and clear juices run free. Set chicken aside to rest.
  • Prepare all your veggies for your wrap.
  • Assemble wraps by adding romaine, tomato, and cucumber to each wrap evenly.
  • Add 1-2 chicken tenders depending on size to each wrap. Then, add cheese, onions, and olives. Follow with a drizzle of dressing on each.
  • To wrap each wrap, start by folding in the sides, bring up the bottom edge, and continue to roll and tuck. Slice each wrap in half. Serve with a small salad or any extra veggies you may have.

Notes

Nutritional values may vary and are meant to be a guide. 
Recipe Tips
This recipe is easy to make if you know the right tips and tricks! Here are my tips for ensuring your Greek Chicken Wraps come out perfectly.
TIP 1
You can use white meat chicken, chicken tenders, or thighs for this recipe. It tastes best grilled, however you can use a skillet to prepare the chicken. Mass-batch grilling chicken is my favorite because it provides me with wholesome protein for the week.
TIP 2
You can use black olives which are much cheaper than Kalamata olives. I always have the latter on-hand since I enjoy Mediterranean-inspired cuisine.
TIP 3
You can use either  Mission® Carb Balance Spinach Herb Tortilla Wraps or Mission® Protein Tortilla Wraps for the recipe – both are delicious.
Storage
When stored individually in an air-tight container in the refrigerator, the vegetable-based ingredients for these wraps last 3 days.
The chicken will last up to 5 days for best taste. The cheese is best consumed within 7 days after opening like most dairy-based products.
As for the dressing, it is good for up to one week when prepared and properly stored in a glass, air-tight jar in the refrigerator. It may last longer, however this is so good that I have not made it past one week!
Prepared as directed, the wraps are good for up to 2 days when wrapped in plastic wrap and stored in an airtight container in the refrigerator. If you do not use dressing, they will last 3 days for best taste.

Nutrition

Serving: 1wrap | Calories: 460cal | Carbohydrates: 6g | Protein: 24g | Fat: 38g | Saturated Fat: 9g | Cholesterol: 94mg | Sodium: 415mg | Potassium: 362mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1412IU | Vitamin C: 11mg | Calcium: 91mg | Iron: 2mg