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Chicken Greek Salad Wraps with Yogurt Dill Sauce (Gluten Free)

Yields5 ServingsPrep Time30 minsCook Time15 minsTotal Time45 mins

Once you make these wraps they are sure to become a year round staple in your house as they have in ours. They are filling enough for a winter meal, without being heavy, but light enough for a summer time meal. The preparation, while simple, does require some time to chop the vegetables for the salad. However, once you make it, if you are a family of 2 (well, 3 if you include our Welsh terrier Duncan) this makes 2 days worth of meals, plus a lunch for the next day. I have made these both with plain, non marinated chicken and marinated chicken and both versions were excellent. You can use leftover chicken, chicken thighs or breast/breast tenders. If you are using fresh chicken breast/tenders I recommend using the marinade as it will keep the chicken from drying out, as white meat tends to do. To make this meatless, substitute protein of your choice, such as chickpeas drizzled in some olive oil with some oregano, sea salt and fresh garlic. I bake the chicken for these, however you can grill the chicken. The Greek salad and the yogurt dip can be made ahead.
Low Carb Option: omit the wrap and serve wrap as bowls, starting with a layer of salad, then chicken and topped with sauce.
You can also up the protein by making these with my Greek Quinoa Salad (link to recipe is below)

 2 lbs chicken breast, sliced crosswise then in half lengthwise or chicken thighs
 10 gluten free wraps/burrito size tortillas
 2 -3 cups spinach leaves
 ¼ cup olive oil
  cup lemon juice
 splash red wine vinegar
 black pepper to taste
 2 garlic cloves, finely chopped
 ½ tsp sea salt
 1 tbsp dried oregano
Greek Salad
 8 -10 mini sweet peppers or 1 large sweet pepper, seeded and chopped
 8 Persian cucumbers or 1 large English cucumbers, chopped into small cubes
 2 medium hothouse tomatoes, quartered then halved
 ½ small red onions, sliced thinly
 ½ cup Kalamata(black)Greek olives, pitted
 ½ cup crumbled Greek feta cheese(sheep/goat milk) or vegan feta style cheeseI recommend Violife feta style cheese
Greek Salad Vinaigrette
 ¼ cup extra virgin olive oil
 1 tbsp red wine vinegar
 1 tbsp lemon juice
 2 garlic cloves, finely gratedi recommend using a Microplane grater
 ¾ tsp dried oregano
 ½ tsp sea salt
 black pepper to taste
Greek Yogurt Dill Sauce
 1 ½ cups Greek Yogurt Dill Sauce
Greek Quinoa Salad (this is another filling option for the wraps)
 1/2 quantity of Greek Quinoa Salad

Add marinade ingredients (olive oil through dried oregano) to a shallow glass bowl/Pyrex container, whisk and add chicken and cover with marinade. Place in the refrigerator for 2-3 hours, if possible, or overnight. Preheat oven to 375 F and line a baking sheet with parchment and bake chicken until cooked through, but not dry, about 35-45 minutes or so. You can also grill the chicken.


Prepare vinaigrette, shake well and set aside. Prepare salad ingredients in a medium- large bowl and set aside. Just before servings the wraps, shake vinaigrette vigorously again and pour it over the salad and toss gently to coat.


Heat a flat cast iron pan or griddle over medium high heat and warm wraps on both sides until warmed and softened. If you try to roll the wraps without heating the wraps will split as you are wrapping them. You could also heat very briefly in they microwave.


Place warmed tortilla on a large dinner plate. Top wrap with spinach, then about 2-3 tbsp yogurt sauce, a small handful of chicken then 2-3 tbsp of the Greek salad and roll the wraps away from you, securing with a toothpick if desired.

Nutrition Facts

Serving Size 2 wraps

Servings 0