Lighten up Your Lunch with This Greek Chicken Salad Wrap Recipe

Life with an 11-year-old girl is never dull and I certainly get my share of dramatic eye rolls on a regular basis. Somehow, the most dejected response of late is a direct result of telling her that chicken is on the menu. I’m not sure when chicken started eliciting such a negative reaction, but apparently she’s already “completely burned out” on chicken in her life. In the interest of increasing easy healthy lunch varieties and preserving my sanity, I started incorporating her favorite flavors in new ways. Luckily, we both agree that my Greek chicken salad wrap recipe makes for one of our favorite healthy lunches.

Ingredients for Chicken Salad Wrap

The first time we made this, we layered the lettuce, followed by chicken, veggies, and drizzled sauce, then wrapped it all up and enjoyed it for lunch. While it was tasty, the flavors weren’t consistent throughout the wrap, and I realized we needed to combine ingredients more evenly. We also realized we like the mix of vegetables and spices we get in a Greek salad and wanted to incorporate more of those flavors in the wrap.

Greek Chicken Salad Wrap

The other aspect we have varied in this recipe is the actual outer wrap itself. I like a nutty, whole-wheat flavor while my kiddo prefers a milder flavor, but we both like the wrap to be thin and easy to work with. My favorite is a simple whole wheat Lavosh sheet. They are typically made of a few simple ingredients so the calorie count is low, with higher protein and fiber, and they still maintain a soft pliable texture that rolls well. It’s really a personal taste preference, but this also works well in a pita pocket, a soft Indian-style Naan bread, or simple tortilla shells.

Greek Chicken Salad Wrap with Tortilla

Ultimately, our favorite version of this Greek chicken salad wrap involves tossing the chicken and veggies with the dressing to help blend consistent flavors, then layering it on a bed of crispy romaine lettuce for a splash of color and crisp, cool contrast to the chicken mixture. Make sure to layer the ingredients all the way to the open sides so you have flavor and ingredients throughout your wrap. Just leave a small strip of wrap at the final end to allow for ingredients to spread as you roll. It’s like rolling an open-ended burrito, and you’ll get a feel for proportions after rolling a few.

How to Make Greek Chicken Salad Wraps

Chicken Salad Wrap Recipe

By Marie Powell

If you make this Greek chicken salad wrap in advance to pack for lunch or to enjoy the next day, make sure to wrap it well in plastic wrap to help it stay fresh and keep its shape. As you arrange and roll these a few times, you can experiment with layering lettuce or chicken mixture first and decide how much volume to place in each one. You can also adjust the ratio of some of the ingredients to suit your own taste preferences. However you choose to assemble your wraps, you can easily enjoy this healthy lunch at work or school!

Yield: 4 servings

Prep and assembly time: 15 minutes


  • 3 cups diced or shredded rotisserie chicken
  • 1 large English cucumber, diced
  • 1 cup crumbled feta cheese
  • 34 cup sliced Greek olives
  • 34 cup diced fresh tomatoes
  • 12 cup finely diced red onion
  • 14 cup minced fresh parsley
  • Small head of romaine lettuce, chopped
  • Lavosh sheets, pita pocket, or your preferred wrap

For the Dressing:

  • 34 cup mayo
  • 34 cup plain Greek yogurt
  • 3 garlic cloves, minced
  • 1 tablespoon dried oregano


  1. In a large bowl, combine first 7 ingredients (through the parsley).
  2. Set aside the romaine and Lavosh sheets.
  3. In a smaller bowl, combine dressing ingredients until blended.
  4. Pour dressing over chicken mixture and toss to coat well.
  5. Lay out Lavosh sheets on a flat, clean surface.
  6. Spread a thin layer of lettuce across two-thirds of the Lavosh, leaving the end open for ingredients to spread during rolling.
  7. Divide the chicken mixture evenly across the lettuce.
  8. Roll each sheet, making sure to leave the seam side down.
  9. Cut in half and serve immediately or wrap tightly in plastic wrap if packing for later.
Marie Powell
Marie Powell

Marie Powell grew up eating pecans, fresh fruits and vegetables, and homemade meals in rural southern Georgia. Thanks to her family's tradition of military service and the generosity and diversity of her friends, her culinary influences also come from Taiwan, Greece, and the Middle East. A graduate of the University of Georgia, she learned about food prep, storage, and presentation during her time as UGA's catering manager. Marie now lives in Phoenix with her daughter, Sophie, who has inspired her to learn more about adapting recipes for food allergies and intolerances, and their tortoise, Elizabeth, whose favorite food is dandelion greens.

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