Greek Chicken Wrap

Greek Chicken Wrap

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"With this zesty wrap, you don't have to cross an ocean for Mediterranean cuisine."

Ingredients 17 m {{adjustedServings}} servings 214 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 214 kcal
  • 11%
  • Fat:
  • 4 g
  • 6%
  • Carbs:
  • 27.5g
  • 9%
  • Protein:
  • 16.3 g
  • 33%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 561 mg
  • 22%

Based on a 2,000 calorie diet

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  • Prep

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  1. Marinate chicken in dressing 2 hours to overnight.
  2. Combine tomatoes, olives, cucumber, lemon juice, and 1/2 cup of the sour cream mixture. Reserve.
  3. Grill chicken, let cool, and cut into very thin strips.
  4. Spread each tortilla with 1 tablespoon sour cream mixture.
  5. Lay one quarter of chicken strips on tortilla, top with 1/2 cup of vegetable mixture and 1/2 cup of salad greens.
  6. Fold in sides of tortilla and roll up tightly. Cut on a diagonal and serve.
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Reviews 29

  1. 42 Ratings


Great for a quick and easy lunch! Plus it was a great way for me to use up some leftover herb grilled chicken! So, no need to marinate in the fat free italian dressing. But, if I did marinate this chicken I would marinate it in "Absolutely Fabulous Greek/House Dressing" from this site. I used reduced fat sour cream and added some feta cheese to make this a bit more "Greek" in terms of flavor. I also used a mix of fresh and sun-dried tomatoes. This made for a really nice flavorful wrap that took no time at all to put together.


4 stars as written but 5 stars with a few additions/alterations: *I pan cooked the chicken in the marinade with finely chopped onions *I made extra veggie sauce. I used about a cup of *light* sour cream and about 2/3 cup each of cukes and toms. I mixed my veggies up with all the sour cream mixture. It was too bland with just a little garlic, onion powder, and lemon juice so I added about 1/2 tsp of course ground black pepper, about twice as much garlic (yes, we love garlic so if you don't, don't add that much), and some dried basil (fresh would've been to die for). I didn't add the whole 4 oz can of olives (I probably used 3/4 of it and I LOVE olives) because that flavor began to completely overpower the others. *I added a sprinkling of feta to the wrap. On the tortilla, I put down a generous (about 1/4 cup) portion of the veggie sauce, then I added a few of the warm chopped onions from the pan, then the chicken, sliced into thin strips, then feta, then 2 large leafs of romaine, then rolled it up. I actually only marinated the chicken for the time it took me to prepare the sauce (which was maybe 20-25 minutes because I was tasting and extras to get a good flavor). I thought the wraps would be good, but they ended up being amazing. I'm having cold leftovers for lunch now. YUM! My boyfriend was sad because he wanted to eat another wrap immediately after he finished the first but he was way too full to eat another... He ate a 2nd just a couple hours later.


Delicious! I made this following the recipe exactly (but used light sour cream, not fat-free), and added a sprinkling of feta cheese to the wrap to make it more "greek". I made this for 3 people and there was none of the vegetable mix left. Maybe we added too much to each wrap, but it added such good flavor, why not? I would suggest making more of the vegetable mix if you make it for more than 3 people.