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–+ servings

Chicken Wrap

Juicy chicken, fresh vegetables, and a creamy sauce come together in one warm wrap that works just as well for a quick lunch as it does for an easy dinner.
Shared notes will appear here.
Easy Days
Mediterranean
Kitchen Pace : 🕒
Servings: 3
Recipe by NAVA Kitchen
Panini-grilled chicken wraps with fresh vegetables and creamy feta sauce served with fries on a wooden board.
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Ingredients:

For the chicken
  • 1 lb chicken breast, thinly sliced
  • 2 tbsp olive oil
  • 3 garlic cloves, pressed
  • 1/4 tsp dried thyme
  • 1/4 tsp dried oregano
  • 1/2 tsp paprika
  • 1/2 tbsp lemon juice
  • 1/2 tsp salt
  • 1/4 tsp black pepper, freshly ground
For the wraps
  • 3 large lavash or tortillas
  • 2 Roma tomatoes, thinly sliced
  • 2 mini cucumbers, thinly sliced
  • 1 red onion, small, julienned
  • 1 cup lettuce, thinly sliced
  • Sauce of choice, try creamy feta or tahini yogurt

Method:

Start Cooking
  • In a bowl, combine the chicken with olive oil, garlic, thyme, oregano, paprika, lemon juice, salt, and black pepper. Toss well to coat. Let it sit while you prep the vegetables and wraps.
  • Heat a skillet over medium-high heat. Add the chicken and cook for 5–6 minutes on one side, then flip and cook for another 4–5 minutes, until fully cooked and lightly golden.
  • Warm the lavash or tortillas if needed. Spread your favorite sauce over each wrap, then layer with lettuce, tomatoes, cucumbers, red onion, and warm chicken.
  • Roll up tightly, slice if desired.
  • For extra crispness, you can press the assembled wraps in a panini grill or warm them in a skillet until lightly golden.
  • Serve right away. Bon appétit.

Kitchen Tools:

Notes:

From the kitchen
  • Thinly slicing the chicken helps it cook quickly and stay tender.
  • Don’t overcrowd the pan. Cook in batches if needed so the chicken browns instead of steaming.
  • Let the cooked chicken rest for a few minutes before assembling the wraps to keep the juices inside.
 
Make it yours
  • Use chicken thighs instead of breast for a richer flavor.
  • Add chili flakes or a pinch of cayenne for heat.
  • Swap lettuce for arugula or spinach.
  • Add crumbled feta for extra saltiness.
  • Turn it into a bowl with rice or quinoa instead of wrapping.
  • Try it with creamy feta sauce or tahini yogurt sauce, and add sumac onion for a bright, tangy finish.
 
At the table
  • Serve warm with extra sauce and pickles on the side, alongside crispy fries.

My notes:

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Nutrition:

Calories: 513 kcal | Carbohydrates: 52 g | Protein: 42 g | Fat: 15 g | Saturated Fat: 2 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 8 g | Trans Fat: 0.02 g | Cholesterol: 98 mg | Sodium: 543 mg | Potassium: 1056 mg | Fiber: 5 g | Sugar: 7 g | Vitamin A: 828 IU | Vitamin C: 19 mg | Calcium: 65 mg | Iron: 5 mg
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