Greek Chicken Wrap

Greek Chicken Wrap


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


17 m servings 214 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • 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

  • Cook

  • Ready In

  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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  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 th...

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* so...

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...