Greek Chicken Wrap

If you’re searching for a quick, satisfying meal that delivers serious nutrition, this Greek chicken wrap high protein recipe checks every box — packed with lean grilled chicken, fresh veggies, and creamy tzatziki, it’s a Mediterranean-inspired powerhouse with over 40 grams of protein per serving.

Why You’ll Love This Recipe

Ready in under 25 minutes from start to finish, making it ideal for busy weeknights or post-gym meals when you need fuel fast.
Each wrap delivers approximately 42 grams of protein, thanks to the combination of grilled chicken breast and protein-rich Greek yogurt in the tzatziki sauce.
Bold Mediterranean flavors — smoky oregano, bright lemon, briny olives, and cool cucumber — make this feel indulgent while keeping it clean and wholesome.
The components store separately in the fridge for up to four days, so you can batch prep on Sunday and assemble fresh wraps all week long.

Ingredients

1.5 lbs boneless, skinless chicken breasts — the primary protein source, pounded to even thickness for faster cooking
4 large whole wheat tortillas (10-inch) — adds fiber and holds everything together without falling apart
1 cup full-fat Greek yogurt — the base for tzatziki, adds creaminess and an extra protein boost
1 medium cucumber, half grated for tzatziki and half sliced for topping
2 cloves garlic, minced — essential for authentic tzatziki flavor
1 tbsp fresh dill, chopped — brightens the sauce considerably
1 tbsp fresh lemon juice — balances the richness of the yogurt
1 tsp dried oregano — the backbone of the Greek marinade
1 tsp smoked paprika — adds depth and a subtle smokiness to the chicken
2 tbsp olive oil, divided — for the marinade and pan cooking
1 cup cherry tomatoes, halved — adds sweetness and color
1/2 cup kalamata olives, pitted and sliced — bold, briny Mediterranean flavor
1/2 cup crumbled feta cheese — salty, tangy, and perfectly Greek
2 cups romaine lettuce, shredded — adds crunch and freshness
Salt and black pepper to taste

Serves 4 | Prep: 15 min | Cook: 10 min

How to Make Greek Chicken Wrap

Make the tzatziki first so the flavors have time to meld. Grate half the cucumber onto a clean kitchen towel, then squeeze out as much moisture as possible — this step is critical, otherwise your sauce will be watery. In a bowl, combine the Greek yogurt, grated cucumber, minced garlic, fresh dill, lemon juice, a pinch of salt, and black pepper. Stir well, then cover and refrigerate while you prepare the chicken.
In a medium bowl, whisk together 1 tablespoon of olive oil, dried oregano, smoked paprika, a generous pinch of salt, and black pepper. Add the chicken breasts and toss to coat evenly. Let the chicken marinate for at least 5 minutes at room temperature — even this short rest helps the flavors penetrate the meat.
Heat the remaining tablespoon of olive oil in a large skillet or grill pan over medium-high heat. Once shimmering, add the marinated chicken breasts. Cook for 5 to 6 minutes per side, or until the internal temperature reads 165°F on a meat thermometer. Avoid pressing down on the chicken while it cooks so it retains its juices. Transfer to