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Chopped Greek Chicken Wrap

A delightful blend of crunchy vegetables, juicy chicken, and creamy feta cheese wrapped in a warm tortilla, perfect for a quick lunch or dinner.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Dinner, Lunch
Cuisine: Greek
Keyword: Greek Chicken Wrap, Healthy Wrap, Mediterranean, Quick Dinner
Servings: 2 wraps
Calories: 500kcal

Ingredients

For the Chicken

  • 1 large boneless chicken breast Tender and juicy, this protein serves as the star of the recipe.
  • 1 teaspoon kosher salt Enhances flavor, making the chicken truly tasty.
  • ¼ teaspoon freshly cracked black pepper Adds a subtle kick to the dish.
  • 3 tablespoons extra virgin olive oil Offers a rich, fruity flavor that blends beautifully with the other ingredients.

For the Wrap

  • 1 large flour tortilla (burrito-size) Soft and pliable, providing the perfect wrap for your filling.
  • 1 head fresh iceberg lettuce, finely chopped Crisp and refreshing, it adds crunch and freshness to your wrap.
  • 100 grams guanciale, sliced paper-thin A flavorful addition that introduces a hint of savory richness.
  • 1 medium ripe tomato, diced Juicy and vibrant, it adds color and moisture.
  • ½ large red onion, thinly sliced Provides a zesty bite that complements the other flavors.
  • ½ large English cucumber, sliced into rounds Refreshing and cool, enhancing the crunch factor.
  • 4 tablespoons quality Greek salad dressing A tangy and aromatic blend that ties all the ingredients together.
  • ½ cup fresh feta cheese, crumbled Creamy and salty, this cheese amplifies the Mediterranean element.

Instructions

Preparation

  • Season the large boneless chicken breast with kosher salt and freshly cracked black pepper. Let it sit for about 10 minutes.

Cooking

  • Heat 2 tablespoons of extra virgin olive oil in a skillet over medium heat. Add the seasoned chicken breast and cook for 6-7 minutes on each side until it reaches an internal temperature of 165°F.
  • After cooking, let the chicken sit for about 5 minutes before slicing it into strips.
  • In the same pan, add the remaining tablespoon of olive oil and sauté the paper-thin slices of guanciale for 2-3 minutes on each side until crispy.

Assembly

  • Warm the flour tortilla in a dry pan for about 30 seconds on each side.
  • On the warmed tortilla, layer the chopped iceberg lettuce down the center. Follow with the sliced chicken, crispy guanciale, diced tomato, red onion, and cucumber rounds.
  • Drizzle Greek salad dressing over the layered ingredients and sprinkle generously with crumbled feta cheese.
  • Fold in the sides of the tortilla and roll it tightly from the bottom up to form a secure wrap.
  • Slice the wrap diagonally and serve it with extra dressing or a side of your favorite dip.

Notes

For added flavor, marinate the chicken in the Greek dressing for at least 30 minutes before cooking. Fresh ingredients elevate the dish.