Mediterranean Chicken Wrap Recipe

Introduction

This Mediterranean Chicken Wrap combines juicy, spiced chicken with fresh, vibrant vegetables and tangy feta cheese for a delicious, healthy meal. It’s perfect for a quick lunch or easy dinner, offering a satisfying blend of flavors wrapped in a soft spinach tortilla.

Ingredients

• 1 pound Vine-Ripened Tomato
• 1 English Cucumber
• 1 clove Garlic
• 1/2 Red Onion
• 1/2 cup Kalamata Olives
• 1/2 cup Feta Cheese
• 1/4 cup Fresh Basil
• 4 tablespoon Extra-Virgin Olive Oil
• 1 tablespoon Red Wine Vinegar
• 1 pound Boneless, Skinless Chicken Breast
• 2 tablespoon Paprika
• 2 tablespoon Ground Cumin
• 1 teaspoon Ground Coriander
• 1/4 teaspoon Dry Mustard
• 1/4 teaspoon Garlic Powder
• 1 pinch Ground Cinnamon
• To taste Kosher Salt
• To taste Freshly Ground Black Pepper
• 4 Spinach Tortilla Wraps

Instructions

1. Step 1: Dice the tomatoes and place them in a colander to drain. Slice the cucumber lengthwise, scrape out the seeds, then dice and add to the colander with the tomatoes.
2. Step 2: Sprinkle the tomatoes and cucumbers with kosher salt and toss. Let them sit for at least 10 minutes to draw out excess moisture.
3. Step 3: In a large bowl, combine the drained tomatoes and cucumbers with minced garlic, diced red onion, Kalamata olives, feta cheese, and fresh basil.
4. Step 4: Drizzle with olive oil and red wine vinegar. Toss to coat and season with black pepper and additional salt if needed. Cover and set aside.
5. Step 5: Pound the chicken breasts to an even ½-inch thickness between two pieces of plastic wrap.
6. Step 6: Mix paprika, ground cumin, ground coriander, dry mustard, garlic powder, cinnamon, kosher salt, and black pepper. Press the spice blend onto both sides of the chicken.
7. Step 7: Heat olive oil in a large pan over medium-high heat. Cook chicken 5 minutes on the first side and 4 minutes on the second until cooked through.
8. Step 8: Remove chicken from the pan, tent with foil, and let rest for 5 minutes before slicing thinly.
9. Step 9: Spoon the vegetable mixture onto each spinach tortilla, then top with sliced chicken.
10. Step 10: Roll each tortilla tightly like a burrito, being careful not to overfill.
11. Step 11: Slice wraps in half, serve, and enjoy!

Tips & Variations

• For extra flavor, marinate the chicken in olive oil and spices for 30 minutes before cooking.
• Swap spinach tortillas for whole wheat or gluten-free wraps to suit your diet.
• Add a drizzle of tzatziki or hummus inside the wrap for added creaminess.
• Use fresh lemon juice instead of red wine vinegar for a brighter taste.

Storage

Store any leftover wraps tightly wrapped in plastic wrap or in an airtight container in the refrigerator for up to 2 days. To reheat, unwrap and warm gently in a skillet or microwave until heated through. For best texture, add the veggie mixture fresh when serving instead of reheating inside the wrap.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cheese instead of feta?

Yes, goat cheese or grated mozzarella can be good alternatives, though feta’s tangy flavor is traditional for this recipe.

How can I make this recipe vegetarian?

Simply omit the chicken and add more vegetables like grilled zucchini or roasted peppers, or swap the chicken for grilled halloumi or falafel for protein.

Mediterranean Chicken Wrap Recipe

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★★★★★

4.6 from 120 reviews

• Author: Luna
• Total Time: 30 minutes
• Yield: 4 wraps 1x
• Diet: Gluten Free

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Description

A fresh and flavorful Mediterranean Chicken Wrap featuring spiced sautéed chicken breast combined with a vibrant mix of tomatoes, cucumbers, olives, feta, and fresh basil, all wrapped in soft spinach tortillas. This recipe balances savory spices and crisp vegetables for a light and satisfying meal perfect for lunch or dinner.

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Ingredients

Scale 1x2x3x

Vegetable and Fresh Ingredients

• 1 pound Vine-Ripened Tomato
• 1 English Cucumber
• 1 clove Garlic
• 1/2 Red Onion
• 1/2 cup Kalamata Olives
• 1/2 cup Feta Cheese
• 1/4 cup Fresh Basil
• 4 Spinach Tortilla Wrap

Spices and Seasonings

• 2 tablespoon Paprika
• 2 tablespoon Ground Cumin
• 1 teaspoon Ground Coriander
• 1/4 teaspoon Dry Mustard
• 1/4 teaspoon Garlic Powder
• 1 pinch Ground Cinnamon
• to taste Kosher Salt
• to taste Freshly Ground Black Pepper

Oils and Vinegar

• 4 tablespoon Extra-Virgin Olive Oil (divided)
• 1 tablespoon Red Wine Vinegar

Protein

• 1 pound Boneless, Skinless Chicken Breast

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Instructions

1. Prepare the vegetables: Dice the vine-ripened tomatoes and place them in a colander to drain excess moisture. Slice the English cucumber lengthwise, scoop out the seeds with a spoon, then dice the cucumber and add to the tomatoes.
2. Salt the veggies: Sprinkle about a teaspoon of kosher salt over the tomatoes and cucumbers, toss gently, and let them sit for at least 10 minutes. This step will draw out excess moisture to prevent watery wraps.
3. Mix the veggie filling: In a large bowl, combine the drained tomatoes and cucumber with minced garlic, finely chopped red onion, sliced kalamata olives, crumbled feta cheese, and chopped fresh basil.
4. Dress the veggie mixture: Drizzle the veggie mixture with 2 tablespoons of extra-virgin olive oil and 1 tablespoon of red wine vinegar. Toss to coat evenly, then season with freshly ground black pepper and additional kosher salt if needed. Cover and set aside.
5. Prepare the chicken: Pound the boneless, skinless chicken breasts between two pieces of plastic wrap to even thickness of about ½ inch. This ensures even cooking.
6. Season the chicken: Mix together paprika, ground cumin, ground coriander, dry mustard, garlic powder, ground cinnamon, ½ teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper. Press both sides of the chicken breasts into this spice mixture, coating them thoroughly.
7. Cook the chicken: Heat 2 tablespoons of extra-virgin olive oil in a large sauté pan over medium-high heat. Cook the chicken for 5 minutes on the first side and 4 minutes on the second side until fully cooked through. Remove the chicken from the pan, tent with foil, and let it rest for 5 minutes.
8. Slice the chicken: Thinly slice the rested chicken breasts against the grain for tender pieces.
9. Assemble the wraps: Lay out the spinach tortilla wraps. Spoon the dressed veggie mixture evenly onto each wrap, then top with sliced chicken.
10. Roll the wraps: Carefully roll each tortilla up like a burrito, taking care not to overfill to ensure easy rolling.
11. Serve: Slice each wrap in half, plate, and enjoy your fresh Mediterranean Chicken Wraps!

Notes

• Allowing the cucumber and tomato to drain prevents soggy wraps.
• Pounding the chicken ensures it cooks evenly and stays tender.
• Adjust spices to your personal preference, especially the paprika and cumin.
• Spinach tortillas add a mild flavor and extra nutrients but can be swapped with regular tortillas.
• Resting the chicken after cooking helps retain juices for moist slices.
• These wraps can be made ahead and stored wrapped tightly in the refrigerator for up to 24 hours.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Lunch
• Method: Frying
• Cuisine: Mediterranean

Keywords: Mediterranean chicken wrap, chicken tortilla wrap, spiced chicken wrap, healthy chicken wrap, Mediterranean diet recipe