Description
These Greek Chicken Wraps with Roasted Red Pepper Sauce offer a vibrant, healthy, and quick dinner option ready in just 30 minutes. Juicy grilled chicken seasoned with oregano and paprika pairs perfectly with a creamy, tangy roasted red pepper sauce, fresh veggies, and feta cheese, all wrapped in warm flour tortillas for a delicious Mediterranean-inspired meal.
Ingredients
Scale
Chicken and Seasoning
- 2 large boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- Salt and black pepper, to taste
Roasted Red Pepper Sauce
- 1 cup roasted red peppers
- 1/3 cup plain Greek yogurt
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 small clove garlic
- Salt, to taste
Wrap Assembly
- 4 large flour tortillas or flatbreads
- 1 cup shredded lettuce
- 1/2 cup sliced cucumber
- 1/2 cup cherry tomatoes, halved
- 1/4 cup thinly sliced red onion
- 1/3 cup crumbled feta cheese
Instructions
- Prepare Chicken Marinade: In a bowl, combine olive oil, minced garlic, dried oregano, paprika, salt, and black pepper. Coat the chicken breasts evenly with this mixture to infuse flavor.
- Cook the Chicken: Grill or pan-cook the chicken over medium heat for 5 to 6 minutes per side until the chicken is golden brown and fully cooked through.
- Rest and Slice: Remove the cooked chicken from heat and let it rest briefly to retain juices. Then, slice the chicken thinly for easy wrapping.
- Make Roasted Red Pepper Sauce: In a blender or food processor, combine roasted red peppers, plain Greek yogurt, olive oil, lemon juice, garlic, and salt. Blend until smooth and creamy.
- Warm Tortillas: Gently warm the flour tortillas or flatbreads to make them pliable and ready for wrapping.
- Spread Sauce: Spread a generous layer of the roasted red pepper sauce evenly over each warm tortilla or flatbread.
- Assemble Wraps: Top each with sliced chicken, shredded lettuce, sliced cucumber, halved cherry tomatoes, thinly sliced red onion, and crumbled feta cheese.
- Roll and Serve: Roll the wraps tightly to secure the fillings and serve immediately for the best fresh taste and texture.
Notes
- To make this recipe gluten-free, substitute the flour tortillas with gluten-free wraps or large lettuce leaves.
- You can grill the chicken outdoors or use a stovetop grill pan for the best flavor.
- The roasted red pepper sauce can be prepared in advance and stored in the refrigerator for up to 2 days.
- For a spicier version, add a pinch of cayenne pepper to the marinade or sauce.
- This recipe can be doubled easily for larger gatherings.
