Greek Pesto & Tzatziki Chicken Wraps
These Greek Pesto & Tzatziki Chicken Wraps are so easy, healthy and refreshing! These wraps are full of Greek flavors and can be made in no time! You can customize these wraps in so many different ways by mixing up the protein and veggies. They are great for meal prepping, and you can enjoy them warm or cold! If you like the sound of this recipe, be sure to try my Greek Turkey Meatball Gyros as well.
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Reasons to Love These Wraps
- Prep Ahead of Time: You can make your wraps completely ahead of time to enjoy throughout the week. They are super versatile, as you can enjoy them warm or cold!
- Quick & Easy: Even if you do not prep this meal ahead of time, it is relatively quick to make and super easy! No complicated ingredients either!
- Macros: These wraps are super high protein and pretty well balanced in macros. You get a great amount of protein, carbs, and fat all in one easy wrap!
Ingredients
For the Chicken:
- Chicken - 1 1/2 lbs. boneless skinless chicken breasts, diced.
- Greek Yogurt - 1/3 cup plain, nonfat Greek yogurt.
- Olive Oil - 1/8 cup extra virgin olive oil.
- Garlic - 2 tsp. minced garlic.
- Smoked Paprika - 1 tbsp. smoked paprika.
- Oregano - 1 tbsp. fresh oregano, chopped.
- Salt - 1/2 tsp., or to taste.
- Red Pepper Flakes - 1/2 tsp., or to taste.
- Pepper - To taste.
For the Filling:
- Lettuce - 4 cups shredded lettuce of choice.
- Avocado - 3/4 cup diced avocado (about 1 1/2 avocados).
- Pepperoncini - 1/3 cup pepperoncini, sliced.
- Dill - 1/4 cup fresh dill, chopped.
- Feta - 4 oz. crumbled feta cheese.
- Olive Oil - 1 tablespoon of extra virgin olive oil.
- Salt & Pepper - To taste.
Other:
- Wraps - 5 large tortilla wraps of choice - I used low carb tortillas.
- Pesto - Pesto, to taste
- Tzatziki Sauce - Tzatziki sauce, to taste.
Instructions
- In a medium mixing bowl, combine the Greek yogurt, olive oil, chicken, garlic, paprika, oregano, & other seasonings. Allow the chicken to marinate for 15 minutes at room temperature or up to 7 hours in the refrigerator. I like marinating my chicken throughout the day for a stronger flavor!
- Preheat your oven to 425°F. Arrange your chicken on a baking sheet. Bake for 20 minutes, or until fully cooked through. Switch the oven to broil. Broil 1-2 minutes, until the chicken chars on the edges (optional, but a nice finishing touch!).
- Meanwhile, mix the lettuce, avocado, pepperoncini, dill, and feta in a medium bowl.
- Warm your tortillas up. Spread on a layer of pesto & tzatziki to taste, the lettuce mix, and the chicken. Roll up your wrap & repeat for the remining wraps.
Macros are for the lettuce mixture and chicken divided into 5 servings (5 wraps). Adjust the macros according to the tortillas you use, amount of pesto/tzatziki, and other fillings
How To Store Leftovers
You can store your leftover chicken wraps in the refrigerator for up to 5 days. I am sure you could also freeze these as well. Enjoy your leftover wraps warm or cold. If you like them to be warm, I recommend warming them up in the oven or in a toaster oven.
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I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
These Greek Pesto & Tzatziki Chicken Wraps are so easy, healthy and refreshing! These wraps are full of Greek flavors and can be made in no time! You can customize these wraps in so many different ways by mixing up the protein and veggies. They are great for meal prepping, and you can enjoy them warm or cold! If you like the sound of this recipe, be sure to try my Greek Turkey Meatball Gyros as well.
- 1 1/2 lb chicken breasts (boneless, skinless & diced)
- 1/3 cup Greek yogurt (plain, nonfat)
- 1/8 cup olive oil (extra virgin)
- 2 tsp garlic (minced)
- 1 tbsp smoked paprika
- 1 tbsp oregano (dried)
- 1/2 tsp black pepper (or to taste)
- 1/2 tsp salt (or to taste)
- 1/2 tsp red pepper flakes (or to taste)
- 1/2 tsp mediterranean seasoning (I used zatar)
- 4 cup lettuce (or choice)
- 3/4 cup avocado (diced)
- 1/3 cup pepperoncini (diced)
- 1/4 cup fresh dill
- 4 oz feta
- 1 tbsp olive oil (extra virgin)
- salt (to taste)
- pepper (to taste)
- 5 wraps (I used low carb tortillas)
- pesto (to taste)
- tzatziki sauce (to taste)
In a medium mixing bowl, combine the Greek yogurt, olive oil, chicken, garlic, paprika, oregano, & other seasonings. Allow the chicken to marinate for 15 minutes at room temperature or up to 7 hours in the refrigerator. I like marinating my chicken throughout the day for a stronger flavor!
Preheat your oven to 425°F. Arrange your chicken on a baking sheet. Bake for 20 minutes, or until fully cooked through. Switch the oven to broil. Broil 1-2 minutes, until the chicken chars on the edges (optional, but a nice finishing touch!).
Meanwhile, mix the lettuce, avocado, pepperoncini, dill, and feta in a medium bowl.
Warm your tortillas up. Spread on a layer of pesto & tzatziki to taste, the lettuce mix, and the chicken. Roll up your wrap & repeat for the remining wraps.
Servings 5
- Amount Per Serving
- Calories 266kcal
- % Daily Value *
- Total Fat 13.2g21%
- Saturated Fat 3.4g17%
- Cholesterol 104mg35%
- Sodium 602mg26%
- Total Carbohydrate 4.8g2%
- Dietary Fiber 1.9g8%
- Sugars 1.7g
- Protein 32g64%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding.