Greek Chicken Wraps with Spicy Garlic Sauce

Greek chicken wraps are Lucy’s favorite meal, hands-down. Which is awesome because they’re pretty healthy, easy to make, and awesome for leftovers. Lucy was home with us for a bit this summer, and when we whipped up these up I realized this recipe isn’t on the blog. Which is a travesty because it’s one of our biggest go-tos.

So let’s remedy that problem speedy-quick.

This is a recipe my sister shared with me years ago, adapted from Mel’s Kitchen Cafe. We use a different marinade (my favorite Modern Honey marinade) and just grill whole chicken breasts rather than cooking it in pieces on skewers.

So here’s how we do it:

Greek Wraps

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Prep Time 1 hour hr 5 minutes mins

Cook Time 8 minutes mins

Total Time 1 hour hr 13 minutes mins

Servings: 6 servings

Course: Main Course

Ingredients Method Notes

Ingredients

  

• 2 pounds boneless skinless chicken breasts
• 1/3 C. olive oil
• 3 Tbs. fresh lemon juice
• 3 Tbs. soy sauce
• 2 Tbs. balsamic vinegar
• 1/4 C. brown sugar
• 1 Tbs. Worcestershire sauce
• 3 cloves garlic I use the frozen Dorit cubes from Trader Joe's, so easy!
• 1 1/2 teaspoon salt
• 1 teaspoon pepper
• 6-8 flatbread or pita wraps we usually make our own naan, see recipe below
• 2-3 cups spring lettuce mix or baby spinach
• chopped tomatoes

Spicy Garlic Sauce (this is the best part)

• 1/2 cup mayonnaise
• 1/2 cup plain Greek yogurt
• 2-3 cloves garlic I use Dorit cubes here as well
• 1-2 teaspoons sriracha or hot sauce
• 1/2 teaspoon salt
• black pepper I just grind our pepper grinder a few times
• 2 teaspoons fresh lemon juice

Method

 

Marinate the Chicken

1. Place thawed chicken breasts in a gallon zip-lock bag. If they're big ones, pound them down a bit. I like to use a fork and puncture the chicken a bit to tenderize it
2. Whisk together the other ingredients. Pour over the chicken and toss to coat. Seal up that bag and refrigerate to marinate for an hour or more if you can.

Grill & Rest

1. Grill the chicken on medium-high until cooked through. (165 degree internal temperature is what to aim for.)
2. Let the chicken rest for a few minutes and then chop it up.

Make Sauce & Assemble

1. Combine all the sauce ingredients (Mel says in a blender and process until smooth, but I just stir them up in a bowl). This sauce makes the dish, it is SO GOOD!!
2. To serve, place lettuce greens down the center of each pita (or naan), layer with tomato, grilled chicken pieces, and you'll want a lot of that spicy garlic sauce!

Notes

My sister also recommended serving these Greek wraps on naan bread, and there’s the BEST recipe on Budget Bytes that I promise you’ll love. It takes a bit more time (you let the dough rise for an hour), but it’s a crowd pleaser for sure.

If time is short (like it was when I took this photo) you can also get great pitas at any grocery store or at Costco.

Enjoy!!
XOXO

These Greek wraps would be delicious even if the chicken is cold, so they could be whipped up from a cooler at the beach or in the mountains, anywhere you want a delicious meal!