Greek Chicken Meal Prep Wraps – Fresh, Bright, and Easy

These Greek Chicken Meal Prep Wraps are made for busy weeks and hungry moments. They’re full of bright flavors, crisp veggies, and satisfying protein, without weighing you down. You’ll prep a few simple components once, then assemble on repeat for lunches or quick dinners.

The best part is how customizable they are—use what you like and keep it simple. If you love tangy, herby, and crunchy, these wraps will be on repeat.

Greek Chicken Meal Prep Wraps - Fresh, Bright, and Easy

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings 4 servings

Ingredients

  

• For the chicken: 1.5 pounds boneless, skinless chicken breasts (or thighs)
• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 3 garlic cloves, minced
• 1.5 teaspoons dried oregano
• 1 teaspoon ground cumin (optional for warmth)
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• For the tzatziki-style sauce: 1 cup plain Greek yogurt
• 1/2 small cucumber, grated and squeezed dry
• 1 tablespoon lemon juice
• 1 tablespoon fresh dill or 1 teaspoon dried dill
• 1 small garlic clove, finely grated
• 1 tablespoon olive oil
• Pinch of salt and black pepper
• For the wrap fixings: 6–8 large whole-wheat or regular tortillas, pitas, or lavash
• 1 cup cherry tomatoes, halved
• 1 small red onion, thinly sliced
• 1 cup chopped cucumber
• 1 cup shredded romaine or mixed greens
• 1/2 cup Kalamata olives, pitted and sliced
• 1/2 cup crumbled feta
• Optional: sliced pepperoncini, fresh parsley, or mint

Instructions

 

• Marinate the chicken. In a bowl, whisk olive oil, lemon juice and zest, garlic, oregano, cumin (if using), salt, and pepper. Add chicken and toss to coat. Cover and refrigerate for at least 30 minutes, preferably 2–4 hours.
• Cook the chicken. Heat a grill pan or skillet over medium-high. Cook chicken 5–6 minutes per side, until nicely browned and cooked through (165°F/74°C). Rest 5 minutes, then slice thinly.
• Make the sauce. Stir Greek yogurt, grated cucumber, lemon juice, dill, garlic, olive oil, salt, and pepper. Adjust lemon and salt to taste. The sauce should be bright and creamy.
• Prep the veggies. Slice tomatoes, onion, and cucumbers. Chop lettuce and herbs. Keep each in separate containers to stay crisp.
• Warm the wraps. For best texture, warm tortillas or pitas in a dry skillet for 15–30 seconds per side, or microwave with a damp paper towel for 20–30 seconds.
• Assemble. Spread 1–2 tablespoons of sauce on a warm wrap. Add sliced chicken, lettuce, tomatoes, cucumbers, red onion, olives, and feta. Add pepperoncini or herbs if you like.
• Wrap it tight. Fold in the sides, then roll from the bottom up. Slice in half if serving now, or keep whole for meal prep.
• Meal prep method. Store chicken, sauce, veggies, and wraps separately. Assemble just before eating for the best texture.

What Makes This Special

These wraps deliver big flavor with minimal effort. The chicken is marinated in lemon, garlic, and herbs, which keeps it juicy and tasty even after reheating.

Everything holds up well for a few days, making it ideal for meal prep. Plus, you can assemble fresh each day so your wrap never gets soggy. It’s a balanced meal that feels like a treat, not a chore.

Ingredients

• For the chicken:
  • 1.5 pounds boneless, skinless chicken breasts (or thighs)
  • 3 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 3 garlic cloves, minced
  • 1.5 teaspoons dried oregano
  • 1 teaspoon ground cumin (optional for warmth)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
• For the tzatziki-style sauce:
  • 1 cup plain Greek yogurt
  • 1/2 small cucumber, grated and squeezed dry
  • 1 tablespoon lemon juice
  • 1 tablespoon fresh dill or 1 teaspoon dried dill
  • 1 small garlic clove, finely grated
  • 1 tablespoon olive oil
  • Pinch of salt and black pepper
• For the wrap fixings:
  • 6–8 large whole-wheat or regular tortillas, pitas, or lavash
  • 1 cup cherry tomatoes, halved
  • 1 small red onion, thinly sliced
  • 1 cup chopped cucumber
  • 1 cup shredded romaine or mixed greens
  • 1/2 cup Kalamata olives, pitted and sliced
  • 1/2 cup crumbled feta
  • Optional: sliced pepperoncini, fresh parsley, or mint

Instructions

1. Marinate the chicken. In a bowl, whisk olive oil, lemon juice and zest, garlic, oregano, cumin (if using), salt, and pepper.

   Add chicken and toss to coat. Cover and refrigerate for at least 30 minutes, preferably 2–4 hours.

2. Cook the chicken. Heat a grill pan or skillet over medium-high. Cook chicken 5–6 minutes per side, until nicely browned and cooked through (165°F/74°C).

   Rest 5 minutes, then slice thinly.

3. Make the sauce. Stir Greek yogurt, grated cucumber, lemon juice, dill, garlic, olive oil, salt, and pepper. Adjust lemon and salt to taste. The sauce should be bright and creamy.
4. Prep the veggies. Slice tomatoes, onion, and cucumbers.

   Chop lettuce and herbs. Keep each in separate containers to stay crisp.

5. Warm the wraps. For best texture, warm tortillas or pitas in a dry skillet for 15–30 seconds per side, or microwave with a damp paper towel for 20–30 seconds.
6. Assemble. Spread 1–2 tablespoons of sauce on a warm wrap. Add sliced chicken, lettuce, tomatoes, cucumbers, red onion, olives, and feta.

   Add pepperoncini or herbs if you like.

7. Wrap it tight. Fold in the sides, then roll from the bottom up. Slice in half if serving now, or keep whole for meal prep.
8. Meal prep method. Store chicken, sauce, veggies, and wraps separately. Assemble just before eating for the best texture.

Keeping It Fresh

• Store components separately. Keep chicken, sauce, and veggies in individual containers.

  This prevents soggy wraps.

• Use paper towels. Add a small piece of paper towel in the veggie containers to absorb extra moisture.
• Cool before storing. Let chicken cool, then refrigerate in an airtight container for up to 4 days.
• Reheat chicken gently. Warm sliced chicken in a skillet over low heat or microwave in short bursts to avoid drying out.
• Pack smart for work. Bring a wrap, a small container of chicken, a small container of veggies, and a mini sauce cup. Assemble in 2 minutes.

Why This is Good for You

• Lean protein: Chicken adds lasting energy and helps keep you full.
• Healthy fats: Olive oil and olives support heart health and flavor.
• Fiber and micronutrients: Fresh vegetables and whole-grain wraps bring fiber, vitamins, and crunch.
• Lighter sauce: Greek yogurt adds creaminess without heavy mayo, plus extra protein.
• Balanced meal: You get a good mix of protein, carbs, and fats for steady energy.

Common Mistakes to Avoid

• Skipping the marinade time. Even 30 minutes matters. It boosts flavor and tenderness.
• Overcooking the chicken. Dry chicken ruins a wrap.

  Pull it off the heat at 165°F and let it rest.

• Assembling too early. Pre-rolled wraps get soggy. Keep parts separate and build when you’re ready to eat.
• Watery sauce. Squeeze moisture from the grated cucumber before mixing it into the yogurt.
• Overfilling. Add less than you think. A tight, tidy wrap is easier to eat and pack.

Variations You Can Try

• Grilled chicken thighs: Juicier and more forgiving than breasts.
• Spiced twist: Add a pinch of smoked paprika or chili flakes to the marinade for a little heat.
• No-dairy option: Use a dairy-free yogurt for the sauce and skip the feta.
• Low-carb version: Swap the wrap for large lettuce leaves or low-carb tortillas.
• Bowl style: Build a Greek chicken bowl over quinoa, farro, or cauliflower rice.
• Extra veggies: Add roasted red peppers, artichoke hearts, or shredded carrots for color and crunch.
• Herb lovers: Finish with fresh parsley, mint, or basil for a burst of freshness.

FAQ

Can I use store-bought rotisserie chicken?

Yes.

Toss shredded rotisserie chicken with a teaspoon of olive oil, a squeeze of lemon, oregano, salt, and pepper. It’s fast and still tastes great.

How long do these wraps last in the fridge?

If fully assembled, they’re best within 24 hours. If you store components separately, everything stays fresh for up to 4 days.

Can I freeze the chicken?

Yes.

Freeze cooked, cooled chicken in an airtight container for up to 2 months. Thaw overnight in the fridge and reheat gently.

What’s the best wrap to use?

Whole-wheat tortillas, pitas, or lavash work well. Choose something pliable so it doesn’t crack.

Warm it briefly to make rolling easier.

How do I make it spicier?

Add chili flakes to the marinade, use spicy pepperoncini, or drizzle with a little harissa or hot sauce before rolling.

What if I don’t like olives?

Skip them and add extra crunch with cucumbers or bell peppers. Capers are another salty option if you want that briny pop.

Can I prep the sauce ahead?

Yes. It keeps well for 4 days.

If it thickens, stir in a teaspoon of water or lemon juice to loosen.

Wrapping Up

Greek Chicken Meal Prep Wraps make healthy eating feel effortless. Prep the chicken, sauce, and veggies once, then build fresh, flavorful wraps all week. They’re simple, flexible, and full of texture.

When you want a bright, satisfying meal without fuss, this is the one to keep in your rotation.