Description
A bold, creamy Mediterranean chicken wrap with spicy feta sauce — marinated chicken, fresh crunchy vegetables, and a tangy blended feta sauce with just enough heat. Ready in under an hour and impossible to stop eating.
Ingredients
2 boneless, skinless chicken breasts, sliced
2 tablespoons olive oil
1 tablespoon lemon juice
2 cloves garlic, minced
1 teaspoon paprika
1 teaspoon dried oregano
1/2 teaspoon cumin
Salt and black pepper to taste
3–4 flatbreads or wraps
1 cup shredded lettuce
1 cup cherry tomatoes, halved
1/2 cucumber, sliced
1/4 red onion, thinly sliced
For the Spicy Feta Sauce:
1 cup feta cheese (block, not pre-crumbled)
1/2 cup Greek yogurt (full-fat)
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon chili flakes or hot sauce
1 clove garlic
Salt and black pepper to taste
Instructions
1. In a large bowl, combine olive oil, lemon juice, minced garlic, paprika, oregano, cumin, salt, and pepper. Mix well until fully blended.
2. Add the sliced chicken breasts to the marinade and toss until fully coated. Cover and marinate for at least 30 minutes — or up to 2 hours in the fridge for deeper flavor.
3. Heat a skillet or grill pan over medium-high heat until properly hot. Add the chicken and cook for 6 to 8 minutes, turning once, until fully cooked through and slightly charred at the edges. Set aside to rest for 2 minutes, then slice.
4. Add the feta cheese, Greek yogurt, olive oil, lemon juice, chili flakes, garlic, salt, and pepper to a blender or food processor. Blend until completely smooth and creamy. Taste and adjust seasoning as needed.
5. Warm the flatbreads in a dry pan for 30 seconds on each side, or microwave wrapped in a damp paper towel for 20 seconds.
6. Lay each flatbread flat and layer on the shredded lettuce, cherry tomatoes, cucumber, and red onion.
7. Add the sliced cooked chicken on top, then drizzle generously with the spicy feta sauce.
8. Fold in the sides and roll up tightly. Serve immediately.
Notes
Marinate longer for best results — 30 minutes is the minimum, but 2 hours makes a noticeable difference in flavor.
Use block feta rather than pre-crumbled for a smoother, creamier sauce.
Get your pan properly hot before adding the chicken — this is what creates the char, not cooking time.
Soak sliced red onion in cold water for 10 minutes to mellow the sharpness.
For a vegetarian version, swap chicken for grilled halloumi or roasted chickpeas seasoned with the same marinade spices.
The spicy feta sauce keeps in the fridge for up to 5 days — make a double batch and use it as a dip.
Store cooked chicken separately in an airtight container for up to 4 days. Assemble wraps fresh.
- Prep Time: 35 mins
- Cook Time: 10 mins
- Category: Lunch / Dinner
- Method: Stovetop
- Cuisine: Mediterranean