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
Scale
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.
