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Healthy High-Protein Greek Chicken Wrap Recipe with Tzatziki and Roasted Red Pepper for Easy Lunch

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A quick and easy Greek chicken wrap featuring protein-packed grilled chicken, creamy homemade tzatziki, and smoky roasted red peppers wrapped in soft tortillas. Perfect for a wholesome, flavorful lunch that comes together in under 25 minutes.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • Salt and freshly ground black pepper, to taste
  • Juice of half a lemon
  • 1 cup Greek yogurt (full-fat or low-fat)
  • Half a cucumber, grated and well-drained
  • 1 small clove garlic, minced
  • 1 tablespoon fresh dill, chopped (optional)
  • 1 tablespoon olive oil
  • 1 tablespoon fresh lemon juice
  • Salt, to taste
  • 1/2 cup roasted red peppers, sliced
  • 4 large whole wheat or spinach tortillas
  • 1 cup fresh baby spinach or mixed greens
  • Red onion, thinly sliced (optional)

Instructions

  1. In a bowl, combine olive oil, dried oregano, garlic powder, salt, pepper, and lemon juice. Add chicken breasts and toss to coat evenly. Marinate for at least 10 minutes or up to 2 hours in the fridge.
  2. Grate the cucumber and squeeze out excess moisture using a kitchen towel or cheesecloth. In a bowl, mix Greek yogurt, grated cucumber, minced garlic, chopped dill, olive oil, lemon juice, and salt. Stir well and chill in the fridge.
  3. Heat a skillet or grill pan over medium-high heat. Cook chicken breasts for 6-7 minutes per side until internal temperature reaches 165°F (74°C) and chicken is browned. Remove from heat and let rest for 5 minutes before slicing thinly.
  4. Warm tortillas in a dry pan for 20-30 seconds on each side or wrap in foil and heat in a 350°F (175°C) oven for 5-7 minutes.
  5. Lay each tortilla flat and spread a generous spoonful of tzatziki down the center. Layer baby spinach or mixed greens, sliced chicken, roasted red peppers, and red onion slices if using. Roll tightly, folding edges in to secure filling.
  6. Cut wraps in half for serving or pack whole for grab-and-go lunches.

Notes

Marinate chicken for at least 10 minutes for best flavor. Drain grated cucumber thoroughly to avoid watery tzatziki. Let chicken rest after cooking to keep it juicy. Warm tortillas just before assembling to keep them pliable. For gluten-free, use gluten-free wraps or large lettuce leaves. For dairy-free tzatziki, substitute Greek yogurt with coconut or almond yogurt and add apple cider vinegar.

Nutrition

Keywords: Greek chicken wrap, high-protein lunch, tzatziki, roasted red pepper, healthy wrap, easy lunch recipe, meal prep, Mediterranean

Find it online: https://twirltaste.com/healthy-high-protein-greek-chicken-wrap-recipe-with-tzatziki-and-roasted-red-pepper-for-easy-lunch/