Nothing beats the vibrant flavors and satisfying textures of the Greek Chicken Wraps with Roasted Red Pepper Sauce Recipe. This dish brings together juicy, herb-seasoned chicken with a luscious, smoky roasted red pepper sauce, all wrapped up with fresh veggies and tangy feta inside soft tortillas. It’s a perfect weeknight dinner that comes together in just 30 minutes but tastes like you spent hours in the kitchen crafting it. Whether you’re craving something light or packed with bold Mediterranean flavors, these wraps hit every mark with ease and flair.
Ingredients You’ll Need
Gathering a handful of simple, fresh ingredients is all it takes for this recipe. Each one plays a crucial role in creating layers of flavor and texture that make these wraps unforgettable.
- 2 large boneless, skinless chicken breasts: Lean and tender, perfect for quick cooking and absorbing all the spices.
- 2 tablespoons olive oil: Adds richness and helps the chicken stay juicy during cooking.
- 2 cloves garlic, minced: Brings essential aromatic depth and a punch of flavor.
- 1 teaspoon dried oregano: The classic Mediterranean herb that elevates the chicken taste.
- 1/2 teaspoon paprika: Adds a subtle smoky warmth and beautiful color.
- Salt and black pepper, to taste: Balances and enhances every ingredient.
- 4 large flour tortillas or flatbreads: Soft yet sturdy vessels to hold all the delicious fillings.
- 1 cup roasted red peppers: The star ingredient for a smoky, sweet sauce base.
- 1/3 cup plain Greek yogurt: Creates creamy texture and tanginess in the sauce.
- 1 tablespoon olive oil: Smooths out the roasted red pepper sauce for richness.
- 1 tablespoon lemon juice: Provides bright acidity to balance the sauce.
- 1 small clove garlic: More fresh garlic to punch up the sauce flavor.
- Salt, to taste: To season the sauce perfectly.
- 1 cup shredded lettuce: Adds crispness and freshness inside the wrap.
- 1/2 cup sliced cucumber: Cool and crunchy for texture contrast.
- 1/2 cup cherry tomatoes, halved: Juicy bursts of sweetness brighten each bite.
- 1/4 cup thinly sliced red onion: Provides mild sharpness and crunch.
- 1/3 cup crumbled feta cheese: Salty tang that perfectly complements the chicken and veggies.
How to Make Greek Chicken Wraps with Roasted Red Pepper Sauce Recipe
Step 1: Marinate the Chicken
Start by mixing olive oil, minced garlic, dried oregano, paprika, salt, and pepper in a bowl to create a fragrant marinade. Coat the chicken breasts evenly in this mixture. This simple step ensures every bite of chicken is bursting with classic Greek flavor.
Step 2: Cook the Chicken
Grill or pan-cook the chicken over medium heat for about 5 to 6 minutes on each side. You want the outside to be beautifully golden while ensuring the inside is fully cooked and juicy. This perfectly cooked chicken will be the hearty centerpiece of your wrap.
Step 3: Slice the Chicken
Once the chicken is cooked, allow it to rest briefly so the juices redistribute. Then slice it into thin strips that’ll fit perfectly inside the wraps, making every bite easy and flavorful.
Step 4: Prepare the Roasted Red Pepper Sauce
Blend together roasted red peppers, Greek yogurt, olive oil, lemon juice, fresh garlic, and a pinch of salt until smooth and creamy. This sauce is the magic ingredient that ties the whole Greek Chicken Wraps with Roasted Red Pepper Sauce Recipe together, adding a smoky, tangy creaminess that’s irresistible.
Step 5: Warm the Wraps
Gently warm your flour tortillas or flatbreads to make them more pliable and enhance their softness. This makes rolling the wraps easier and improves the eating experience.
Step 6: Build the Wraps
Spread a generous layer of the roasted red pepper sauce over each warmed wrap. This base layer ensures every bite is packed with creamy flavor.
Step 7: Add Fillings
Pile on the thinly sliced chicken, crisp shredded lettuce, refreshing cucumber slices, juicy cherry tomatoes, zingy red onion, and salty crumbled feta cheese. These fresh ingredients add a vibrant color and wonderful texture contrast to the wraps.
Step 8: Roll and Serve
Roll up your wraps tightly, folding in the sides as you go to keep the fillings secure. Serve them immediately while the chicken is warm and the flavors pop. These wraps are perfect for a satisfying lunch or a quick but delicious dinner.
How to Serve Greek Chicken Wraps with Roasted Red Pepper Sauce Recipe
Garnishes
To brighten things up even more, consider adding fresh herbs like chopped parsley or dill on top. A squeeze of lemon juice right before serving can also add an extra zing that lifts all the flavors in your Greek Chicken Wraps with Roasted Red Pepper Sauce Recipe.
Side Dishes
Pair your wraps with simple sides such as a Greek salad, crispy pita chips, or a light couscous salad. These sides complement the Mediterranean profile without overwhelming the fresh, bold flavors inside the wraps.
Creative Ways to Present
For a fun twist, slice your wraps in half diagonally and secure each half with a colorful toothpick. Serve them on a platter for easy sharing at casual gatherings or family meals. You can also serve with small bowls of extra roasted red pepper sauce or tzatziki for dipping.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from the Greek Chicken Wraps with Roasted Red Pepper Sauce Recipe, wrap them tightly in foil or plastic wrap and store in the refrigerator for up to two days. Fresh veggies are best added just before eating to maintain crunch.
Freezing
While the components freeze well separately, freezing a fully assembled wrap is not recommended as it can become soggy. Instead, freeze cooked chicken and sauce in airtight containers for up to two months, then assemble fresh when ready to eat.
Reheating
Reheat the chicken gently in a skillet or microwave until warmed through. Rewarm tortillas in a dry pan or microwave briefly. Assemble your wraps fresh with crisp veggies and chilled sauce for the best texture and flavor.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs will add extra juiciness and flavor, but be sure to adjust the cooking time slightly to ensure they are cooked thoroughly.
Is it possible to make the roasted red pepper sauce without Greek yogurt?
Yes, you can substitute the Greek yogurt with sour cream or mayonnaise, though the tang and consistency will differ slightly from the original creamy texture.
What can I use if I don’t have a grill or stovetop?
Baking the marinated chicken in the oven at 400°F for about 20 minutes until cooked is a great alternative and still yields delicious results.
Can these wraps be made vegetarian?
For a vegetarian twist, swap the chicken with grilled halloumi or roasted chickpeas and keep the same flavorful sauce and fresh veggie fillings for a hearty meal.
How spicy is the paprika in this recipe?
This recipe uses sweet paprika, which is very mild and smoky. If you prefer a bit of heat, feel free to add a pinch of cayenne pepper or use smoked paprika for deeper flavor.
Final Thoughts
I can’t recommend this Greek Chicken Wraps with Roasted Red Pepper Sauce Recipe enough. It brings together fresh, simple ingredients in such a harmonious way that every bite feels like a celebration of Mediterranean flavors. Whether you’re cooking for family or feeding friends, this recipe is guaranteed to become a favorite go-to. So, grab your ingredients, follow the steps, and get ready to enjoy a meal that’s as satisfying as it is delicious.
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Greek Chicken Wraps with Roasted Red Pepper Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Greek
- Diet: Halal
Description
Greek Chicken Wraps with Roasted Red Pepper Sauce combine tender, herb-seasoned grilled chicken with a creamy and tangy roasted red pepper sauce. Wrapped in warm flour tortillas and loaded with fresh lettuce, cucumber, tomatoes, red onion, and crumbled feta cheese, this recipe offers a vibrant, Mediterranean-inspired meal ready in just 30 minutes, perfect for a quick and satisfying dinner.
Ingredients
For the Chicken
- 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
For the 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
For the Wraps
- 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 the Chicken Marinade: In a bowl, combine 2 tablespoons olive oil, minced garlic, dried oregano, paprika, salt, and black pepper. Mix thoroughly and coat the chicken breasts evenly with this marinade.
- Cook the Chicken: Grill or pan-cook the marinated chicken breasts over medium heat for 5 to 6 minutes per side until they develop a golden color and are fully cooked through.
- Rest and Slice Chicken: Remove the cooked chicken from the heat and allow it to rest briefly so juices redistribute. Then, slice the chicken thinly for easy assembly.
- Make the Roasted Red Pepper Sauce: In a blender or food processor, combine the roasted red peppers, Greek yogurt, olive oil, lemon juice, garlic clove, and salt. Blend until the mixture is smooth and creamy.
- Warm the Tortillas: Gently warm the flour tortillas or flatbreads to make them pliable and ready for wrapping.
- Assemble the Wraps: Spread a generous layer of the roasted red pepper sauce over each warm tortilla.
- Add the Fillings: Top the sauce with the 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 enclose the fillings and serve immediately for a fresh and flavorful meal.
Notes
- You can substitute grilled chicken with rotisserie chicken for a quicker option.
- For a gluten-free version, use gluten-free tortillas or flatbreads.
- To enhance flavor, marinate the chicken for 30 minutes or overnight if time allows.
- The roasted red pepper sauce can be made ahead and stored in the refrigerator for up to 3 days.
- Add a pinch of red pepper flakes to the sauce if you prefer a bit of heat.
