These Greek chicken salad wraps come together in 30 minutes from a single skillet and a mixing bowl. The filling โ pan-cooked chicken with cucumber, tomato, kalamata olives, and feta, dressed in olive oil and aged balsamic โ is substantial enough to stand on its own or roll into tortillas for a portable lunch. Four servings, 158 calories each, and the filling keeps in the fridge so youโre not starting from scratch the next day.
What makes this version work
Two things matter here. First, the chicken goes into the pan in bite-sized pieces cut with kitchen shears โ not cooked whole and then chopped โ which means it cooks faster and picks up more surface contact with the sautรฉed onion. Second, the dressing is just olive oil and aged balsamic added at the end and tossed through the whole mixture. Because the chicken and vegetables are already seasoned and the feta adds salt, that simple two-ingredient dressing is enough. Donโt add it while the chicken is still warm, though โ five minutes of cooling keeps the cucumber and tomato from going watery when the oil hits them.
If something goes sideways
- The filling is watery by the time you serve it: Tomatoes and cucumbers release liquid once theyโre cut and salted. Dice them just before mixing, and if youโre prepping ahead, keep them separate until the last few minutes.
- The wrap falls apart when you pick it up: Too much filling or a cold tortilla. Warm your tortillas in a dry pan for 20โ30 seconds per side โ they become pliable and seal better.
- The chicken is dry: Ten minutes over medium heat is the upper limit for diced breast. Start checking at 8 minutes. Pull it as soon as thereโs no pink; carryover heat does the rest.
- The feta disappears into the mix: Add it last, after the oil and vinegar, and fold gently. Stirring it in early breaks it down into a paste that coats everything rather than giving you distinct salty pockets.
- The balsamic tastes sharp: Aged balsamic is thicker and mellower than standard balsamic vinegar. If you only have regular balsamic, use 1 tablespoon instead of 1ยฝ and taste before adding more.
Leftovers and meal prep
The filling keeps well in an airtight container in the fridge for up to two days โ store it dressed, since the oil and balsamic donโt make it soggy the way a mayo-based dressing would. That said, add any extra tomato or cucumber fresh when you pull it out, because those pieces soften noticeably by day two. Keep the tortillas separate and wrap to order at the table โ a pre-dressed wrap left assembled in the fridge turns the tortilla gummy within a few hours. If you want to stretch the filling further, it works just as well over salad greens or tucked into a pita.
Greek Chicken Salad Wraps
Equipment
- 10-inch non-stick skillet
- Kitchen shears
- Large mixing bowl
- Cutting board
- Chefโs Knife
Ingredients
- 1 large boneless, skinless chicken breast approximately 8 oz / 225g
- ยฝ small onion diced
- ยผ teaspoon dried oregano
- ยผ teaspoon fine sea salt adjust to taste
- ยฝ medium cucumber diced
- 1 medium tomato diced
- 14 small kalamata olives about 1/4 cup / 40g, pitted and chopped
- ยผ cup feta cheese crumbled, 35g
- 1 tablespoon extra-virgin olive oil divided (1/2 tablespoon for cooking, 1/2 tablespoon for dressing)
- 1 ยฝ tablespoons aged balsamic vinegar
- 8 medium flour tortillas 10-inch / 25cm
Instructions
- Heat ยฝ tablespoon of the olive oil in a 10-inch non-stick skillet over medium heat. Add the diced onion and sautรฉ for 5 minutes, stirring occasionally, until softened and translucent.1 tablespoon extra-virgin olive oil, 1/2 small onion
- While the onion cooks, use kitchen shears to cut the chicken breast into bite-sized pieces (roughly ยพ-inch / 2cm). Add the chicken to the skillet and sprinkle with the dried oregano and salt. Cook for 8โ10 minutes, stirring occasionally, until the chicken is cooked through and no longer pink in the centre (internal temperature of 165ยฐF / 74ยฐC). Remove the skillet from the heat and let the mixture cool for 5 minutes.1 large boneless, skinless chicken breast, 1/4 teaspoon dried oregano, 1/4 teaspoon fine sea salt
- In a large mixing bowl, combine the diced cucumber, diced tomato, chopped kalamata olives, and crumbled feta. Add the cooled chicken and onion mixture and toss to combine. Drizzle over the remaining ยฝ tablespoon olive oil and the aged balsamic vinegar, then toss until everything is evenly coated.1/2 medium cucumber, 1 medium tomato, 14 small kalamata olives, 1/4 cup feta cheese, 1 tablespoon extra-virgin olive oil, 1 1/2 tablespoons aged balsamic vinegar
- Warm the tortillas briefly in a dry skillet or microwave for 10โ15 seconds to make them pliable. Divide the filling evenly among the 8 tortillas (about ยฝ cup per tortilla), spooning it along the centre. Fold in the sides, then roll up tightly from the bottom. Serve immediately or wrap individually in foil or cling film for a portable lunch.8 medium flour tortillas
Notes
Nutrition
Common questions
Can I use rotisserie chicken or leftover cooked chicken instead of cooking it from scratch?
Yes, and it cuts your active time to about 10 minutes. Skip the skillet step entirely, dice the pre-cooked chicken, and mix it straight into the bowl with the sautรฉed onion โ or skip the onion too if you want it completely no-cook.
What kind of tortillas work best for these wraps?
A standard 10-inch flour tortilla holds one-quarter of the filling without tearing. Whole wheat works fine; corn tortillas are too small and crack when rolled.
Can I make this dairy-free by leaving out the feta?
You can, but the feta does real work here โ it adds salt, creaminess, and a tangy contrast to the balsamic. If you skip it, taste the finished filling and adjust salt, and consider adding a few extra olives for brininess.
The recipe says 8 tortillas for 4 servings โ is that two wraps per person?
Yes, the recipe divides the filling across 8 tortillas, giving each person 2 wraps. If youโre using larger burrito-size tortillas, you can fit more filling per wrap and use fewer.
Can I prep the vegetables the night before?
Dice the onion the night before without any issue. Hold off on the cucumber and tomato โ they release water overnight and will make the filling wet. Dice those fresh, right before you mix everything together.
Is there a substitute for aged balsamic vinegar?
Aged balsamic is thicker and less acidic than regular balsamic, so it coats the filling rather than pooling at the bottom. If you only have regular balsamic, use a little less and add a small pinch of sugar to round out the sharpness.