30-Minute Mediterranean Chicken Wraps

If you ask me, Mediterranean flavors make everything taste better.

These chicken wraps bring together the best of Greek-inspired cooking in an easy weeknight meal. Spiced chicken cubes get paired with cool, creamy yogurt sauce and a generous spread of hummus.

The chicken is seasoned with garlic, chili flakes, and dried mint, then cooked until golden. A simple yogurt sauce with dill and lemon juice adds tang and helps balance out the spices.

Wrapped up in soft tortillas with shredded cabbage and your favorite salad fixings, these wraps are filling without being heavy. They’re perfect for busy nights when you want something fresh and flavorful.

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What Kind of Chicken Should I Use?

For this recipe, boneless, skinless chicken breasts are your best bet since they’re easy to slice and wrap up in tortillas. If you want to save some time, you can also use pre-cooked rotisserie chicken from the store – just shred it up and toss it with the seasonings. Chicken thighs are another great option if you prefer darker meat, as they tend to be more forgiving and stay juicier even if you accidentally overcook them a bit. Whatever you choose, just make sure the chicken is cooked through to an internal temperature of 165°F before assembling your wraps.

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Options for Substitutions

This wrap recipe is pretty forgiving and works well with a few simple swaps:

• Chicken breast: You can easily use chicken thighs instead – they’ll stay juicier and add more flavor. Turkey breast works too if that’s what you have on hand.
• Yogurt: Greek yogurt is ideal for its thickness, but regular yogurt works fine. If you’re dairy-free, try using tahini mixed with a little lemon juice and water to thin it out.
• Dried mint and dill: Fresh herbs are always better if you have them – use about 3 times the amount of fresh compared to dried. You can also swap mint for oregano if that’s more your style.
• Tortillas: Pita bread, naan, or even lettuce wraps work great here. If using lettuce, go for sturdy romaine or butter lettuce leaves.
• Hummus: Tzatziki sauce, baba ganoush, or even plain Greek yogurt mixed with garlic and lemon make good alternatives.
• Vegetables: The cabbage, salad, and broccoli are flexible – use whatever crunchy veggies you like. Cucumber, tomatoes, bell peppers, or shredded carrots all work well in these wraps.

Watch Out for These Mistakes While Cooking

The biggest mistake when making chicken wraps is overcrowding the pan, which steams the chicken instead of getting it nicely browned – cook in batches if needed to give each piece enough space.

Don’t add the garlic, chili flakes, and spices too early or they’ll burn and turn bitter; instead, wait until the chicken is almost cooked through, then toss in the seasonings for the last 2-3 minutes.

Overfilling your tortillas is a recipe for disaster when it comes time to wrap, so stick to about 1/2 cup of filling total and leave at least an inch of space on all sides.

Finally, warm your tortillas for 10-15 seconds in the microwave or on a dry skillet before assembling – cold tortillas crack and tear when you try to fold them, making your wraps fall apart.

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What to Serve With Mediterranean Chicken Wraps?

These wraps are pretty filling on their own, but I love serving them with some crispy baked sweet potato fries or regular fries on the side for a complete meal. A simple cucumber and tomato salad with a squeeze of lemon and olive oil is another great option that keeps things light and fresh. If you want to make it more of a spread, add some pita chips with extra hummus for dipping, or even some tzatziki sauce if you have it on hand. For a heartier meal, roasted vegetables like zucchini, bell peppers, or eggplant work really well with the Mediterranean flavors in these wraps.

Storage Instructions

Store: These wraps are best enjoyed fresh, but you can prep the components separately to make assembly quick later. Keep the cooked chicken in an airtight container in the fridge for up to 4 days, and store the veggies and yogurt sauce separately so nothing gets soggy.

Make Ahead: I like to cook the chicken a day or two ahead and keep it ready to go in the fridge. You can even prep your veggies and have everything chopped and stored in containers. Just assemble the wraps right before eating so the tortillas stay nice and soft instead of getting mushy.

Pack for Lunch: If you’re taking these to work or school, wrap the assembled wrap tightly in foil or plastic wrap and keep it cold with an ice pack. It’ll hold up for a few hours, though the tortilla might soften a bit. For best results, pack the components separately and build your wrap when you’re ready to eat.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1100-1300
• Protein: 100-115 g
• Fat: 25-35 g
• Carbohydrates: 110-130 g

Ingredients

For the chicken:

• 1.5 lb chicken breast (cut into 1-inch cubes for even cooking)
• 3 garlic cloves (freshly minced for best flavor)
• 1.5 tsp chili flakes
• 1.5 tsp black pepper
• 2 tsp dried mint
• 1.5 tbsp olive oil (I prefer Bertolli Extra Virgin)

For the sauce:

• 0.5 cup yogurt (I always use Fage Greek yogurt for a thicker sauce)
• 1 garlic clove
• 0.75 tsp dried dill
• 1 pinch salt
• 1 tsp lemon juice

For the assembly:

• 6 tortillas
• 1 cup cabbage (finely shredded into 1/8-inch strips)
• hummus (I use Sabra Classic)
• salad
• broccoli
• salt
• black pepper

Step 1: Prepare the Mise en Place and Yogurt Sauce

• 0.5 cup yogurt
• 1 garlic clove
• 0.75 tsp dried dill
• 1 pinch salt
• 1 tsp lemon juice
• 1 cup cabbage, finely shredded
• 3 garlic cloves, minced

While you’re gathering ingredients, start by making the yogurt sauce since it benefits from a few minutes to meld flavors.

In a small bowl, combine the yogurt, 1 minced garlic clove, dried dill, salt, and lemon juice.

Stir until smooth and set aside.

This gives the flavors time to develop while you prepare everything else.

Next, finely shred the cabbage into thin 1/8-inch strips and set aside.

Mince the 3 garlic cloves for the chicken and have all your dried spices measured out and ready (chili flakes, black pepper, and dried mint).

Step 2: Sear the Chicken with Aromatics and Spices

• 1.5 lb chicken breast, cut into 1-inch cubes
• 1.5 tbsp olive oil
• 3 garlic cloves, minced
• 1.5 tsp chili flakes
• 1.5 tsp black pepper
• 2 tsp dried mint

Cut the chicken breasts into 1-inch cubes for even cooking.

Heat the olive oil in a large skillet over medium-high heat until it shimmers.

Add the cubed chicken and let it cook undisturbed for 2-3 minutes to develop a light golden color on the bottom.

Add the minced garlic cloves, chili flakes, black pepper, and dried mint, stirring constantly for about 30 seconds to toast the spices and release their aromatics.

I like to add the spices right after the chicken gets some color because it prevents them from burning while building deeper flavor.

Step 3: Cook the Chicken Until Golden

• chicken mixture from Step 2

Continue cooking the chicken, stirring occasionally, for 8-10 minutes until the chicken is cooked through (internal temperature should reach 165°F) and the edges are lightly browned.

The chicken should be tender and the spices should have coated every piece.

Once done, transfer to a plate or bowl and taste for seasoning, adjusting salt and pepper as needed.

Step 4: Prepare the Salad Components and Toast the Tortillas

• salad
• broccoli
• 6 tortillas

While the chicken finishes cooking, prepare your fresh salad components—wash and tear the lettuce or greens into bite-sized pieces and set aside.

If using broccoli, consider lightly steaming or blanching it briefly so it’s tender but still crisp.

Warm the tortillas in a dry skillet or over a gas flame for a few seconds per side—this makes them more pliable and easier to wrap without tearing.

Step 5: Assemble and Wrap the Wraps

• 6 tortillas
• hummus
• salad
• shredded cabbage from Step 1
• cooked chicken from Step 3
• broccoli
• yogurt sauce from Step 1

Lay a warm tortilla flat on a clean surface.

Create a line of ingredients down the center: start with a layer of hummus, then add some fresh salad greens, shredded cabbage from Step 1, a portion of the cooked chicken from Step 3, and any broccoli you’re using.

Drizzle with the yogurt sauce from Step 1.

Fold the bottom edge of the tortilla up over the filling, fold in the sides, then roll tightly away from you like a burrito.

The filling should be contained but not overstuffed—I’ve learned that a little restraint here prevents the wrap from falling apart when you bite into it.

30-Minute Mediterranean Chicken Wraps

Delicious 30-Minute Mediterranean Chicken Wraps recipe with step-by-step instructions.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 6 wraps

Calories 1200 kcal

Ingredients

  

For the chicken::

• 1.5 lb chicken breast (cut into 1-inch cubes for even cooking)
• 3 garlic cloves (freshly minced for best flavor)
• 1.5 tsp chili flakes
• 1.5 tsp black pepper
• 2 tsp dried mint
• 1.5 tbsp olive oil (I prefer Bertolli Extra Virgin)

For the sauce::

• 0.5 cup yogurt (I always use Fage Greek yogurt for a thicker sauce)
• 1 garlic clove
• 0.75 tsp dried dill
• 1 pinch salt
• 1 tsp lemon juice

For the assembly::

• 6 tortillas
• 1 cup cabbage (finely shredded into 1/8-inch strips)
• hummus (I use Sabra Classic)
• salad
• broccoli
• salt
• black pepper

Instructions

 

• While you're gathering ingredients, start by making the yogurt sauce since it benefits from a few minutes to meld flavors. In a small bowl, combine the yogurt, 1 minced garlic clove, dried dill, salt, and lemon juice. Stir until smooth and set aside. This gives the flavors time to develop while you prepare everything else. Next, finely shred the cabbage into thin 1/8-inch strips and set aside. Mince the 3 garlic cloves for the chicken and have all your dried spices measured out and ready (chili flakes, black pepper, and dried mint).
• Cut the chicken breasts into 1-inch cubes for even cooking. Heat the olive oil in a large skillet over medium-high heat until it shimmers. Add the cubed chicken and let it cook undisturbed for 2-3 minutes to develop a light golden color on the bottom. Add the minced garlic cloves, chili flakes, black pepper, and dried mint, stirring constantly for about 30 seconds to toast the spices and release their aromatics. I like to add the spices right after the chicken gets some color because it prevents them from burning while building deeper flavor.
• Continue cooking the chicken, stirring occasionally, for 8-10 minutes until the chicken is cooked through (internal temperature should reach 165°F) and the edges are lightly browned. The chicken should be tender and the spices should have coated every piece. Once done, transfer to a plate or bowl and taste for seasoning, adjusting salt and pepper as needed.
• While the chicken finishes cooking, prepare your fresh salad components—wash and tear the lettuce or greens into bite-sized pieces and set aside. If using broccoli, consider lightly steaming or blanching it briefly so it's tender but still crisp. Warm the tortillas in a dry skillet or over a gas flame for a few seconds per side—this makes them more pliable and easier to wrap without tearing.
• Lay a warm tortilla flat on a clean surface. Create a line of ingredients down the center: start with a layer of hummus, then add some fresh salad greens, shredded cabbage from Step 1, a portion of the cooked chicken from Step 3, and any broccoli you're using. Drizzle with the yogurt sauce from Step 1. Fold the bottom edge of the tortilla up over the filling, fold in the sides, then roll tightly away from you like a burrito. The filling should be contained but not overstuffed—I've learned that a little restraint here prevents the wrap from falling apart when you bite into it.